Ingredients
Scale
- 24 whole 【entity-Oreo¦canonical_name=Oreo】 cookies (plus extra for crushing on top)
- 16 oz cream cheese (2 blocks), softened to room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping (like Cool Whip) or stiffly whipped heavy cream
- 4 tablespoons unsalted butter, melted (optional, if making a crushed crust)
Instructions
- Line two standard muffin tins with paper liners. For a quick and easy base, place one whole 【entity-Oreo¦canonical_name=Oreo】 at the bottom of each liner. If you prefer a traditional crust, crush 24 cookies into fine crumbs, mix them with 4 tablespoons of melted butter, and press a tablespoon of the mixture into the bottom of each liner. Set the tins aside while you prepare the creamy filling.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and free of lumps. Stir in the vanilla extract. Gently fold in the whipped topping using a spatula until well combined. For an extra boost of flavor, you can stir in half a cup of crushed cookie pieces into this batter. Spoon or pipe the mixture evenly over the cookie bases in the muffin tins, smoothing the tops with a spoon.
- Place the muffin tins in the refrigerator for at least 4 hours, though overnight is best for the firmest texture. Just before serving, top each mini cheesecake with a sprinkle of crushed cookies or a mini cookie. Carefully remove the bites from the liners and arrange them on a platter. Serve chilled and watch them disappear!
- Cook Time: 20 minutes (plus 4 hours chilling time)