Hey there, fellow cheesecake lovers!
Do you ever get those cravings where only a decadent and delightful cheesecake will do? Well, I’ve got just the thing for you! Mini Oreo Cheesecakes! They have been a staple in my recipe book for the past 10 years, and let me tell you, they are always a huge hit.
The first time I made these mini Oreo cheesecakes was for my high school’s astronomy club stargazing night. I wanted something that was not only delicious but also looked fabulous. And these certainly did not disappoint! Over the years, this recipe has become my go-to for parties, dinners, and even those days when you just need a sweet treat. Trust me, one bite and you’ll be hooked!
What I love most about these mini Oreos cheesecakes is how easy they are to make. You’ll need some simple ingredients: cream cheese, sugar, eggs, and of course, Oreos! The process is as straightforward as it gets—mix, pour, bake, and enjoy. But the result? Pure magic. 
Ingredients:
- 2 bricks cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 12 oreo cookies
- 3 oz. semi-sweet chocolate, melted
- 1 cup cool whip, thawed
Instructions:
- Heat oven to 350°F. Line a muffin baking tin with paper liners. Place an oreo on the bottom of each muffin cup.
- Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, one at a time, beating on low speed after each until just blended.
- Pour batter into each of the cups until about 2/3 to 3/4 full. Let sit for 30 minutes.
- Bake 20 minutes or until centres are almost set. Cool completely. Refrigerate for 3 hours or overnight.
- Drizzle melted chocolate over cheesecakes, let the chocolate harden. Top with a dollop of cool whip.
These mini Oreo cheesecakes are not only a feast for the eyes but also the perfect mix of creamy, crunchy, and sweet. So next time you’re looking to impress your friends or satisfy your cheesecake craving, give this recipe a try. I promise, you won’t be disappointed. Happy baking!
