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The idea of these mini Oreo cheesecakes came to me several years ago when reading a recipe that called for a vanilla wafer as the base of the cheesecakes. I thought, ‘Wow, I bet an OREO would be awesome in a recipe like this’. And so this recipe was born. No lie – I have actually had neighbors (plural, as in from different households) show up at my front door – tin foil in hand – waiting for me to load them up on these delicious treats.
This is all that you need:
Preheat your oven to 350 degrees.
Cream together the eggs, sugar, cream cheese, & vanilla extract using an electric mixer.
Lightly grease a muffin pan. Put one oreo in each one of the 12 cups. Fill to the top with the cream cheese mixture.
Bake for about 20 minutes. Set on a wire cooling rack until cooled completely.
Now, you can just be done here, and they are wonderful! Or, you can take a step further & add some chocolate to it. Now, I am a chocla-holic, so this step is mandatory for me.
In a microwave safe bowl, melt the chocolate chips by cooking on 15 second intervels, stirring each time, until completely melted.
Dip the bottoms of the mini cheesecakes into the chocolate, & using a small spoon, cover the tops of them with chocolate too. Don’t worry if they aren’t perfectly covered…gives it character! Carefully place them on a baking sheet covered with wax paper – or use a silicone baking board
To make for a prettier presentation, you can also just dip the bottoms of them into the melted chocolate, & after removing – drizzle more on the tops for that ‘ooh la la’ effect.
Ingredients
- half a package of Oreos
- 2 eggs
- 3/4 cup sugar
- 2 (8oz) packages of room temp. cream cheese
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips (optional)
Instructions
Preheat your oven to 350 degrees.
Using an electric mixer, cream together the cream cheese, sugar, eggs, & vanilla extract.
Lightly grease a muffin pan. Put an Oreo cookie in each one of the 12 muffin cups. Fill to the top with the cream cheese mixture.
Bake for about 20 minutes. Cool completely on a wire cooling rack.
If desired, melt the chocolate chips in a microwave safe bowl in 15 second intervals, stirring each time, until melted. Dip the bottoms of the mini cheesecakes in the melted chocolate, & cover the tops using a spoon. You can also just dip the bottoms, and drizzle the chocolate on top for a prettier presentation.
Set the chocolate covered cheesecakes on wax paper, or another non stick surface until set. Store in the refrigerator. Serve with a dollop of whipped cream on top if desired.
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