20whole Oreos Cookies12 for the crust, 1/4 cup Oreo crumbs and 4-5 whole Oreos broken into bigger pieces
Preheat the oven to 350º F.
Place 12 cupcake liners in a cupcake pan, and then place one Oreo cookie in each liner. Crush up 1/4 cup Oreos for filling and break 4-5 cookies into larger pieces and set aside.
In a medium mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.
Mix in the sugar and vanilla extract until smooth.
Beat in the eggs, one at a time.
Sprinkle in the Oreo crumbs and larger Oreo pieces, mix with a spatula. Place a little more than 2 tbsp of cheesecake batter in each cupcake cup.
Top the cheesecakes with additional Oreo crumbs or larger oreo pieces if desired.
Bake for 14-16 minutes or until the center of the cheesecake is only slightly jiggly. Do not over bake.
Allow mini cheesecakes to cool to room temperature, then place in the refrigerator for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.
To freeze, place your cooled cheesecakes on a baking sheet and freeze, uncovered, until firm. Remove the cheesecakes from the freezer, wrap individually in heavy-duty aluminum foil and place in a freezer bag. Seal and return to the freezer.Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!