This is 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 love 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 the plastic cupcake containers from Walmart Bakery for around $1. 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.
- 12 Oreo Cookies
- 1- 8 ounce package of cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 egg, slightly beaten
- Preheat oven to 350 degrees. Place one cookie each in the bottom of a cupcake liner in a muffin pan.
- In a bowl, mix cream cheese, sugar, and vanilla. Add egg and beat until smooth. Spoon mixture over cookies. Bake for 15 minutes or until set. Remove from oven and cool for 10 minutes. After cooling, store in refrigerator until ready to serve. Top with whipping cream and a mini oreo if desired.
- For Whipping Cream: Beat heavy cream with powdered sugar until firm. Do not overbeat or it will become lumpy.