Ingredients
Scale
1 1/2 cups OREO Cookie crumbs, divided (about 24 cookies)
2 tablespoons sugar
2 tablespoons butter, melted
2 packs (8 oz. each) Cream Cheese, softened
1/2 cup sugar
1/4 teaspoon Vanilla
2 eggs, room temperature
24 Mini OREO Cookies
Instructions
- Preheat the oven to 325 degrees.
- Crush Cookies. You can put them in a ziplock bag and crush them with a rolling pin or meat tenderizer, or put them into a food processor.
- Stir together 1 cup of cookie crumbs, sugar, and melted butter. Press mixture into the bottom of mini cheesecake cavities.
- Beat cream cheese, sugar and vanilla with handheld or stand mixer until blended.
- Add 1 egg at a time, and mix until blended.
- Fold in the remaining 1/2 cup of the cookie crumbs.
- Grease the cavities of the cheesecake pan.
- Fill each of the cavities about 3/4 of the way with cheesecake mixture, then gently tap the pan onto the counter to even the mixture out.
- Bake for 15 minutes.
- Remove from oven, and gently press a Mini OREO Cookie into the center of each mini cheesecake
- Allow to cool completely, then refrigerate for 2 hours.
- Gently push the removable bottoms of the cheesecake pan cavities to release the mini cheesecakes.
Notes
- Grease the cavities of the pan for easier removal, and smoother looking sides.
- Storage: Cover and refrigerate to store
- Prep Time: 20 minutes
- Down Time: 2 hours
- Cook Time: 15-20 minutes
- Category: Sweet Treats