I am sharing a very easy recipe for Mini Oreo Cheesecakes plus a tip for transporting the cheesecakes. Do you stress out when you have to make something for a party, a wedding, a shower, and you have to transport your dish to another location?
This is my favorite thing to make, because it is very easy to make, easy to store, easy to transport, and everyone loves them. But the best thing about this is you can make it ahead of time and freeze until the day of the event. This is also a great thing to make when you have to make more than one dish. I usually make these two or three days before I need them, and I store them in the freezer. I usually feel great in knowing that one of my dishes turned out well and is ready.
The crust is a regular size Oreo cookie. Drop the cookie in a muffin pan lined with a cupcake liner. The cookie should fit perfectly, but if the cookie looks a little small, it will still work. Place the cream cheese mixture on top and bake for 15 minutes. Top with whipping cream and a mini oreo cookie, and that’s it!
You can make these cheesecakes the day before the event and store them in the refrigerator overnight. If you make the cheesecakes any earlier, you need to freeze them because the cookie crust will become too soft in the refrigerator. Before freezing, wrap the containers tightly with plastic wrap.
I purchase these plastic cupcake containers. They are perfect for keeping the cakes separated. After the cheesecakes cool, I place them in the container, and refrigerate until ready to serve or transport. The cheesecakes will stay in perfect condition when moving the containers around.
These mini Oreo cheesecakes make a beautiful presentation at tea, shower, or any party event, plus they are incredibly delicious.
Mini Oreo Cheesecakes
- 1 8 oz pkg cream cheese, softened
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 egg, beaten
- 1 box mini Oreos cookies
- 1 pkg regular Oreo cookies
Preheat oven to 350 degrees.
Place one Oreo cookie in the bottom of a good quality cupcake liner.
Beat the cream cheese, sugar, and vanilla until smooth. Add the egg. beat on low until combined. Spoon over the Oreo cookie.
Bake at 350 degrees for 15 minutes or until the center is set. Cool for 10 minutes before removing from pan. Place on wire rack to cool completely. Refrigerate for at least one hour.