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