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Do you know the amazing thing about a cupcake tin is that you can use it for so much more than just cupcakes! Everything is more fun as a mini! There are mini cake pops, mini brownie pops and now mini cheesecakes. The great thing about the mini is that it is the perfect serving size.
My sister, Julie and I (because you know I am intimidated to cook alone) made these yummy Mini Oreo Cheesecakes with the seasonal red Christmas Oreos – you can do them with plain Oreos as well, we just thought these would be festive and fun!
Mini Oreo Cheesecakes
Ingredients
- 30 Oreo cookies (divided)
- 3 tablespoons butter (melted)
- 3 packages of brick cream cheese (8 oz. each, softened)
- 3/4 cup sugar
- 1 1/4 teaspoons vanilla
- 3 eggs
Instructions
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Preheat oven to 350 degrees
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Finely crush 18 Oreo cookies (you can do this in a ziplock bag)
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Place Oreos in a bowl, add butter and mix well
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Grease bottom and sides of muffin tins
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Press Oreo cookie mixture in the bottom only of the muffin tins
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Combine cream cheese, sugar and vanilla in a large bowl
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Beat with an electric mixture until well blended
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Beat in eggs one at a time until just combined
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Roughly chop remaining twelve cookies and fold in about half of the cookies into the cream cheese batter
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Spoon the batter into individual muffin cups
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Sprinkle with the remaining chopped cookies
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Bake 25 minutes or until the center is almost set
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Cool, then refrigerate at least 3 hours
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Run a knife around the edge of each cup to loosen from the muffin tin
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