Ingredients
Scale
- 36 Oreo cookies, divided
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream
- 2 tablespoons butter, melted
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Step 2: Place 24 Oreo cookies in the muffin tin liners, one cookie per liner. Set aside.
- Step 3: In a food processor, pulse the remaining 12 Oreo cookies into fine crumbs. Mix the Oreo crumbs with the melted butter in a small bowl.
- Step 4: In a medium bowl, beat the softened cream cheese and sugar together until smooth. Beat in the egg and vanilla extract until well combined. Stir in the heavy cream.
- Step 5: Spoon the cream cheese mixture over the Oreo cookies in the muffin liners, filling each about 3/4 full. Sprinkle the Oreo crumb mixture on top of the cream cheese filling.
- Step 6: Bake for 18-20 minutes, or until the filling is set. Let cool completely in the muffin tin before serving. Refrigerate to chill completely before serving, if desired.
Notes
- Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days to maintain their texture and prevent them from drying out.
- These are best served chilled, but if you want to warm them slightly, microwave for just 5-10 seconds to soften the cheesecake filling.
- Garnish with a dollop of whipped cream and a mini Oreo for an extra touch of elegance.
- For a smoother cheesecake filling, ensure your cream cheese is fully softened before beating it with the sugar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American