Ingredients
Scale
- 24 Oreo cookies
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Crush the Oreos in a food processor to create a fine crumb.
- Mix the Oreo crumbs with melted butter until combined.
- Press the mixture into a mini muffin tin to form a crust.
- In a mixing bowl, whip the cream cheese, sugar, and vanilla until smooth.
- In another bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream into the cream cheese mixture until just combined.
- Fill each crust with the cheesecake mixture.
- Refrigerate for at least 2 hours before serving.
Notes
For best results, use full-fat cream cheese and ensure it is at room temperature before mixing. You can also substitute Oreos for gluten-free versions if needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg