Mini Cheesecakes with Oreo Crust
These mini cheesecakes are baked in cupcake pans and couldn't be any easier to make! Simple and delicious - just the way we like it!
Servings: 18 cheesecakes
- 9 Oreos split in half, filling discarded
- 2 8 oz. packages cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 Tbsp. lemon juice
- 1 tsp. vanilla
- toppings of your choice - caramel chocolate, fruit, nuts, etc.
Put 18 cupcake liners in cupcake pans. Place one half of Oreo sandwich cookie in the bottom of each liner.
Mix the cream cheese, sugar, eggs, lemon juice, and vanilla together until light and fluffy.
Spoon filling into cupcake liners, filling about 3/4 full.
Bake at 375 degrees for 15-20 minutes.
Let cool. Just before serving, top with desired toppings.