Ingredients
Scale
- 16 Oreos (for crust)
- 16 oz cream cheese, softened (2 x 8 oz packages)
- 1/2 cup sugar
- 2 whole eggs
- 1 tsp vanilla extract
- 3/4 cup Oreo cookie crumbs (chop Oreos into large and small pieces; reserve a few tablespoons for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 16-cup muffin pan with paper liners and place one Oreo cookie in each liner.
- In a large bowl, beat cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2-3 minutes until smooth.
- Fold in the Oreo cookie crumbs with a spatula until combined.
- Spoon the cheesecake mixture evenly on top of the Oreo cookies, about 2 tablespoons per cup. Sprinkle with additional Oreo crumbs.
- Bake for 14-16 minutes until the centers are set. Do not over-bake.
- Let cool at least 30 minutes, remove paper liners, and refrigerate for about 2 hours before serving. Optional: top with whipped cream and more crushed Oreos.
Notes
- Ensure cream cheese is softened and at room temperature for smooth batter.
- Store leftovers in an airtight container in the fridge up to 1 week, or freeze individually wrapped for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian