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Mini OREO PHILLY Cheesecakes Recipe

Mini OREO PHILLY Cheesecakes are personal-sized desserts made with a crushed cookie crust, creamy filling, and loads of OREO goodness. They’re fast, foolproof, and always a hit.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 35 minutes
Servings 12

Ingredients
  

  • 1 cup crushed OREO cookies for crust
  • 2 tablespoons unsalted butter melted
  • 16 oz PHILADELPHIA cream cheese softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 6 OREO cookies crushed (for filling)

Instructions
 

  • Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  • In a bowl, mix crushed OREO cookies with melted butter until evenly moistened. Press about 1 tablespoon of the mixture firmly into the bottom of each liner to form the crust.
  • In a separate bowl, beat cream cheese, sugar, and vanilla until smooth.
  • Add eggs one at a time, beating well after each.
  • Fold in the additional 6 crushed OREO cookies.
  • Spoon the batter evenly over the crusts in each muffin cup.
  • Bake for 18–20 minutes or until centers are set.
  • Cool in the pan for 10 minutes, then transfer to a rack.
  • Chill in the fridge for at least 2 hours before serving.

Notes

  • Use room temperature cream cheese for the smoothest batter.
  • Chill overnight for even better flavor.
  • Top with mini OREOs or whipped cream for extra flair.
  • Freeze extras in an airtight container for up to one month.