Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line a regular cupcake or muffin pan with 16 paper liners. Place one whole Oreo cookie at the bottom of each liner to serve as the crust.24 cookies Oreo cookies
- In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese, sugar, eggs, and vanilla extract. Continue mixing for 2 to 3 minutes until the batter is completely smooth and free of lumps.16 ounces full-fat cream cheese, 1/2 cup granulated white sugar, 2 large whole eggs, 1 teaspoon pure vanilla extract
- Fold in 3/4 cup of crushed Oreo cookie crumbs using a spatula. It is best to use a mix of large and small chunks for the best texture.24 cookies Oreo cookies
- Spoon approximately two tablespoons of the cheesecake mixture over each whole Oreo cookie in the muffin pan. Sprinkle the tops with additional cookie crumbs if desired.24 cookies Oreo cookies
- Place the pan in the oven and bake for 14 to 16 minutes, or until the centers are just set. Do not over-bake.
- Allow the cheesecakes to cool in the pan for 30 minutes. Remove the paper wrappers and refrigerate for at least 2 hours before serving to ensure they are fully set and chilled.
Notes
Ensure your cream cheese and eggs are at room temperature to prevent lumps and ensure a silky texture. Avoid over-mixing the batter once the eggs are added to prevent the cheesecakes from cracking or sinking.
