I might have to invest in a mini cheesecake pan just to make these bite size gems from Baked by Rachel. If nothing else, it would be a great excuse to go shopping and then an even better excuse to eat a cheesecake cupcake. Or wait, does that even require an excuse? Yes, there are Oreos and cheesecake and whipped cream. Nothing else needs to be said.
Mini Cookies and Cream Cheesecakes
Makes about 20 mini cheesecakes
10 original Oreo cookies with cream (*not Double Stuf)
1 Tbsp unsalted butter
12oz cream cheese, softened
1/2C granulated sugar
1 tsp vanilla
1/2C cookie pieces (10 cookie halves, cream filling removed)
1/2C heavy cream
2 Tbsp powdered sugar
1/2 tsp vanilla
Mini Oreo cookies for topping
Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan. Set aside.
Blend 10 cookies until only fine crumbs remain. Add butter, mix well. Divide among prepared cheesecake cavities, using one small cookie scoop each. Press down to create a flat crust. Bake for 5 minutes.
Reduce oven temperature to 325 degrees.
In a large bowl or stand mixer, beat cream cheese with sugar until smooth. Add in vanilla, cookie pieces and egg. Mix until just combined. Fill each cheesecake pan cavity 3/4 full or roughly 1 and 1/4 medium cookie scoop. Tap pan on counter to release air bubbles. Bake for 15-18 minutes. Cool completely on a wire rack. Transfer to fridge to chill at least 4-6 hours or overnight.
Mix whipped cream ingredients until stiff peaks form. Carefully remove cheesecakes from pan, removing pan bottoms. Top off with whipped cream and a mini Oreo cookie. Store cheesecakes chilled.