Ingredients
Scale
- 24 Oreo cookies, divided
- 8 oz (225 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- Optional toppings: whipped cream, chocolate shavings, or crushed Oreos
Instructions
- Preheat oven to 350°F (175°C). Place paper baking cups or silicone molds in a muffin tin.
- Remove filling from Oreos and crush the cookies into fine crumbs using a food processor or sealed plastic bag and rolling pin. Mix with melted butter.
- Press about one tablespoon of the Oreo crumb mixture into the bottom of each muffin cup. Bake for 5 minutes, then cool slightly.
- Beat softened cream cheese, sugar, and vanilla until smooth. Add egg and mix until well combined, creating the cheesecake filling.
- Distribute the filling evenly over the Oreo bases using a spoon or piping bag. Bake at 350°F (175°C) for 15-18 minutes. Cool completely.
- Top with whipped cream, chocolate shavings, or crushed Oreos. Chill in the refrigerator for at least 2 hours before serving.
Notes
- For best results, store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to one month for longer storage. Thaw in the refrigerator before serving.
- Experiment with different toppings or cookie varieties for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking & assembling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220 kcal Kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
