Mini Oreo Cheesecakes incorporate this classic cookie into a delectable, no-bake dessert. These creamy single-serving cheesecakes are made in only 20 minutes using muffins pans!
Line two muffin tins with 18 cupcake liners. Set aside.
Process oreo cookies in a food processor until fine crumbs. Add in melted butter until blended. Scoop 2 Tablespoons of crumbs into the bottom of each cupcake liner. Press crumbs firmly. Set aside.
In a medium mixing bowl, blend cream cheese, Greek yogurt, sugar, and vanilla extract until smooth (about 2-3 minutes). Fol in Cool Whip and blend until combined. Fold in crushed oreo cookies.
Spoon the cheesecake filling (we love using a cookie scoop for this) into each cupcake tin, to the top. It will be about 3 Tablespoons of filling. Smooth the tops then refrigerate for about 6 hours (or overnight).
Serve with whipped cream and chocolate syrup, if desired.
Notes
Swap out the Greek yogurt for sour cream, if desired.
Store cheesecakes in an airtight container in the refrigerator for up to 4 days.
Freeze in a freezer safe, airtight container for up to 3 months. Thaw overnight in refrigerator.
Beat cream cheese mixture until no lumps. This will ensure a creamy texture.