Mini Cheesecake with Oreo Cookie Crust

So it's been a while since I've updated this blog. Things got more hectic (and really, I got more lazy) the closer we got to the wedding. But that was all done with in November and now I want to start updating this again! I do cook new recipes fairly regularly, so I'm hoping to have a new recipe to post at least once a week or so. Here's hoping I can stick to the plan! :)

I've posted a mini cheesecake recipe before, but that was more of an ultra-mini (bite-size) cheesecake! I've made mini cheesecakes that are 2-3 bites (or could still be one bite if you want), with both original Nilla wafer crust and Oreo cookie crust. I wanted to make a dessert in honor of the Deadpool movie, since I was seeing it with a group of friends, so I decided to go with Oreo cookie crust this time. This is based off a very simple recipe from Philadelphia (cream cheese company). These are pretty hefty calorie-wise, but I didn't make any modifications to try and cut calories this time.

Original recipe here

Servings: 12
Calories per serving: 229

Ingredients:
2 pkg (8 oz each) Philadephia cream cheese, softened
1/2 cup sugar (white, granulated)
1/2 tsp vanilla extract
2 large eggs
12 Oreo cookies (whole, do not crush)
Red food coloring, optional*

Step 1: Heat oven to 350F.
Step 2: Beat cream cheese, sugar and vanilla with mixer until blended.
Step 3: Add eggs (and red food coloring); mix just until blended.
Step 4: Place 1 Oreo cookie in each of 12 paper-lined muffin cups.
Step 5: Top with cream cheese mixture.
Step 6: Bake 20 minutes or until centers are almost set.
Step 7: Cool completely, then refrigerate at least 3 hours or overnight.

Recipe time: 4 hours 10 minutes
My cooking time: 40 minutes for prep and cooking; I left my cheesecakes in the fridge overnight.

*Food coloring is optional. I made them red to go with the Deadpool theme (red and black). I added a lot of red food coloring, and it still turned out more pink than red. I don't usually dye my food, so have not perfected getting the right colors.

This recipe is super easy and has few ingredients. I still need to perfect getting the cheesecakes more flat after cooling (mine were inflated like muffins immediately after baking, then had a pretty sunken center after cooling and refridgerating). But they still taste delicious! They were a hit! And it's definitely hard to have just one...... <( ^^ )>

Ingredients

Step 2

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Step 5