Mini Oreo Cheesecakes

▶︎INGREDIENTS
Crust
1 ½ cups Oreo crumbs (23 Oreos, separated, without cream filling) (buy the 36 pack, you’ll need it all)
4 tbsp melted butter

Cheesecake
2 8oz. package cream cheese, softened
1/3 cup cane sugar
1 tsp vanilla extract
2 eggs
¼ cup Oreo crumbs (7 cookies)
(6 cookies for topping)

▶︎INSTRUCTIONS
For Crust:
- Preheat the oven to 350º F.

- Line a regular sized muffin pan with 12 cupcake liners.

- In a mixing bowl, combine the oreo crumbs and melted butter until it resembles coarse sand.

- Put 2 tbsp of Oreo crumbs in each cup.

- Bake the crust for 5 minutes. Remove and allow it to cool while prepping the cheesecake.

For Cheesecake:
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth, 2-3 minutes.

- Beat in the sugar and vanilla extract until smooth.

- Beat in the eggs, one at a time.

- Then add the Oreo crumbs and larger pieces, mix with a spatula.

- Place a little more than 2 tbsp of cheesecake batter in each muffin cup.

- Top the cheesecakes with additional Oreo crumbs or larger pieces if desired.

- Bake for 20 minutes or until the center of the cheesecake is only slightly jiggly.

- Allow the cheesecakes to cool to room temperature then place them in the fridge for at least 2 hours to chill before serving. If refrigerating overnight, loosely cover the cheesecakes in plastic wrap.

▶ Holiday Blues by Joakim Karud https://soundcloud.com/joakimkarud
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Видео Mini Oreo Cheesecakes канала Bea & Val