Description
Delightful bite-sized treats that combine creamy cheesecake with classic Oreo cookies, all nestled in a soft cookie cup.
Ingredients
Scale
- 24 Oreos (plus extra for topping)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1/4 cup butter, melted
- 1 cup all-purpose flour
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 350°F (175°C).
- Crush 24 Oreos in a food processor or plastic bag until fine.
- Mix crushed Oreos with melted butter and press into the bottom of a muffin tin to form small cups.
- In a bowl, beat softened cream cheese until smooth.
- Add sugar, vanilla extract, and egg, beating until light and fluffy.
- Optional: Fold in additional crushed Oreos.
- Spoon cheesecake mixture into cookie bases, filling about three-quarters full.
- Bake for 12-15 minutes until set but still jiggly in the center.
- Remove from oven, cool in the pan for a few minutes, then chill in the fridge for at least 2 hours.
Notes
Store in an airtight container in the fridge for freshness. They can be made ahead and taste even better chilled overnight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg