Oreo Cheesecake Cups

Make these mini Oreo cheesecake cupcakes for an easy, creamy and delicious dessert - they're also perfect for parties.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 16

Chill Time 1

Total Time 1

Servings bites

Calories 233kcal

Preheat the oven to 350 degrees. Line two muffin tins with 15 paper liners.
Place one Oreo cookie into each liner.
Break up enough Oreos to make 3/4 cup. You can use a knife on a cutting board or alternatively, a sandwich bag and rolling pin. They can be coarse.
In a large mixing bowl, beat the cream cheese, sugar, eggs, and vanilla extract together for 2 to 3 minutes until smooth.
Fold in the chopped Oreos (minus the reserved chopped cookies for topping) until combined.
Using a tablespoon, spoon the cheesecake mixture into the cupcake liners, over the top of the Oreo cookie, using about 2 tablespoons of batter per cupcake liner.
Sprinkle each cupcake with reserved chopped Oreos.
Bake for 14 to 16 minutes or until the middle is set. Pull out of the oven and let the cheesecake bites cool for about 30 minutes. Chill in the fridge 30 minutes more if desired.

A standard 14.3-ounce package of regular Oreo cookies contains 36 cookies - you'll only need one package for this recipe.