These eggless Oreo Cheesecake minis have that sweet "cookies and creme" flavor combo, packed into perfect little portions! My Oreo cheesecakes are naturally egg free, and require only a short list of basic ingredients you may already have on hand. This recipe makes 9 mini cheesecakes, but can be easily doubled to make 18.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Dessert
Servings: 9mini cheesecakes
Author: Lisa Ngo, Safely Delish
Ingredients
15Oreo cookies
8ozblock cream cheese, brought to room temperature
1/3cupgranulated sugar
2Tablespoonsmilk
1Tablespooncornstarch
1/2teaspoonvanilla extract
1/4teaspoonsalt
Instructions
Preheat your oven to 325F. Line 9 muffin cups with muffin/cupcake liners. Place a single Oreo in the bottom of each cup.
Chop up remaining 6 Oreos. Divide the amount in half and set aside both halves for later.
With a hand mixer, mix together cream cheese and sugar together on medium-high until creamy and well-combined. Add vanilla, milk, cornstarch, and salt and mix on low until combined, then mix on medium-high again for about another minute.
Stir in half of your chopped Oreos (about 1/3 cup).
Scoop the cheesecake batter evenly into the 9 muffin cups (the batter will be thick–I use a medium cookie scoop to make it easier). Spread filling in cups with a small spatula or spoon, or tap your muffin tins on the counter to settle filling into the cups. Sprinkle remaining chopped cookies on top.
Bake cheesecakes for 15 minutes at 325F. Allow to cool in the pan on a cooling rack for 30 minutes, then transfer cheesecakes to the refrigerator, loosely covered. Chill Oreo cheesecakes at least 2-4 hours before serving.
Notes
For gluten free and egg free Oreo cheesecakes, substitute your favorite GF Oreo-style cookies!