Mini Oreo Cheesecakes

Cheesecake and Oreos…how can you go wrong with this combination?

The cheesecake mixture is easy, only a few simple ingredients.  After you’ve whipped it up, place an Oreo cookie in the bottom of each cupcake paper.

Then pour the batter in each cup and bake.

Oh. Yeah.

Mini Oreo Cheesecakes

1 package Oreo cookies, divided

3 bricks (8 oz. each) cream cheese, softened

1 c. sugar

3 eggs

1 t. vanilla

~Line muffin pan with 30 cupcake papers, then place 30 Oreo cookies in cupcake papers.  Preheat oven to 325 degrees.

~Place remaining Oreos in a gallon size plastic bag and crush until coarsely chopped.

~Beat cream cheese until smooth.  Beat in sugar, eggs, and vanilla until blended and smooth.  Stir in crushed Oreos.  Pour into prepared liners, almost to top.

~Bake 20 to 25 minutes or until puffed and a pointed knife inserted in center comes out clean. (Some cracking is okay).  Cool in pans on wire rack.  Keep refrigerated.

-Makes 30 mini cheesecakes.

Now I have to add, that as yummy as that picture looks above, at the top of the cheesecake they look kind of pale and homely.  I think the next time I make them, I will try drizzling a bit of Chocolate Magic Shell on top of them.  I think that may help their somewhat ghostly appearance.

Also, I have made these with mini muffin pans, and those tiny Oreos that come in bags.  They are so cute, and it’s nice for people to have just a little bite instead of committing to an entire cupcake.  If you try these, bake for approximately 15-16 minutes.

I am linking this post with Foodie Friday!