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Mini Oreo Cheesecakes

Indulge in these creamy, dreamy Mini Oreo Cheesecakes that are no-bake, easy to prepare, and perfect for any occasion!
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Prep Time 30 minutes
Total Time 4 hours
Servings: 15 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 10 pieces Oreo cookies Crushed for the crust
  • 2 tbsp unsalted butter Melted
For the filling
  • 1 package (8 oz) cream cheese Softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping Cool whip
For topping
  • extra crushed Oreos For garnishing

Method
 

Preparation
  1. Crush 10 Oreo cookies in a food processor until they become fine crumbs.
  2. In a bowl, mix the crumbs with the melted butter until combined.
  3. Divide the mixture evenly among the cupcake liners, pressing it down to form a crust.
Filling
  1. In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Gently fold in the whipped topping until fully combined.
Assembly
  1. Spoon the cream cheese mixture over the prepared crusts in the cupcake liners, filling them about three-quarters full.
Chilling
  1. Refrigerate the mini cheesecakes for at least 4 hours or overnight, allowing them to set properly.
Finishing Touch
  1. Before serving, sprinkle crushed Oreos on top of each cheesecake.
  2. Carefully remove from the liners and serve chilled.
  3. Enjoy every bite!

Notes

Allowing the cheesecakes to chill properly is crucial for texture. Experiment with flavors like peanut butter or caramel swirls for variety. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.