Description
These mini Oreo cheesecakes are such a decadent, wonderful treat that come together quickly! The crusts and cake batter are both really simple.
Ingredients
- 25 whole Oreo Cookies, Divided
- 8 ounces, weight Cream Cheese, Softened
- 8 ounces, weight Mascarpone Cheese Softened
- 1 container (5 1/3 Oz. Size) Plain Greek Yogurt
- ½ cups Granulated Sugar
- 2 whole Eggs
- 1 Tablespoon Unsweetened Cocoa Powder
- 1 teaspoon Vanilla Extract
Preparation
Preheat oven to 325ºF and get out two muffin tins that can hold 15 cakes total. Line each muffin well with a paper liner and place an Oreo cookie in the bottom of each of the 15 wells. Take remaining 10 Oreos and crush them with a rolling pin in a sealed plastic bag or pulse them in a food processor to turn them into crumbs. Set crumbs aside.
Make the batter next. Combine remaining ingredients in a mixing bowl and use a hand mixer to whip it all together. Alternatively, you could use the stand mixer with paddle attachment. Use a spatula to fold in the reserved Oreo crumbs.
Scoop batter into each prepared well to fill them to the top. Bake both muffin tins for about 30 minutes, just until edges start to brown and they hold their shape without collapsing. Let cool for about 15 minutes, then remove from the muffin tin. Refrigerate to chill and set for at least 4 hours. Serve and enjoy! They also keep for a couple of days if you have leftovers.
