Ingredients
For the Cheesecake Crust:
- 16 Oreos
For the Cheesecake Filling:
- 16 ounces cream cheese, softened (2–8 ounce packages)
- 1/2 cup sugar
- 2 whole eggs
- 1 tsp. vanilla extract
- 3/4 cup large and small Oreo cookie crumbs (about 6 Oreos)
Instructions
- Preheat the oven to 350°F. Line a regular cupcake baking pan with 16 paper liners and place one Oreo cookie in each liner. Set aside.
- In a large mixing bowl, beat together the cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2-3 minutes until smooth. Sprinkle in the Oreo cookie crumbs and fold in with a spatula until combined.
- With a tablespoon, spoon the Oreo cheesecake mixture evenly on top of the Oreo cookies, about two tablespoons of cheesecake batter per cupcake cup. Sprinkle each cheesecake with more Oreo cookie crumbs.
- Bake for 14-16 minutes or until the middles are set. Be careful not to over-bake. Let the cheesecake cool for at least 30 minutes and remove paper wrappers. Place in the refrigerator until ready to serve, about 2 hours.
Notes
Optional: Top with whipped cream and more crushed Oreos!
Prep Time: 20 minutes
Cooking Time: 16 minutes
Total Time: 36 minutes
Servings: 16 cheesecake bites