Cookies and cream cheesecake makes for a rich, craveable dessert that is oh-so-simple to make. These mini Oreo cheesecake bites are perfect for parties and entertaining, or just enjoying with your family at home!
Preheat the oven to 350°F. Prepare a mini cheesecake pan by spraying with cooking spray.
Crush the Oreo cookies until fine and mix with the melted butter. Spoon into the prepared pan, adding about 1 1/2 teaspoons to each well of the tin. Press the crust down with your fingers. Bake five minutes, then remove and let cool slightly.
While the crust is baking, beat together the cream cheese, sugar, vanilla, egg and salt until well combined. Fold in the chopped Oreo cookies. Spoon into the cheesecake pan, filling each well nearly full. Tap gently on the counter to remove any air bubbles.
Bake 15-18 minutes, or until the cheesecakes are puffed up and only jiggle slightly when shaken gently. Remove and let cool, then chill in the fridge.
When the cheesecakes have chilled, whip the heavy cream until light and fluffy. Beat in the powdered sugar. Pipe onto the cooled cheesecakes and top each with a mini Oreo cookie. Enjoy!
Regular size: You could also use a regular muffin tin lined with paper liners instead, but you will most likely get 7-8 cheesecakes instead of 12. Or double the recipe to get more.Stabilized whipped cream: Use this stabilized whipped cream and the piped cream will hold all day. Make-ahead: These can be made up to 3 days in advance when wrapped and stored in the fridge. Make sure they have had time to cool completely before being wrapped and chilled.Don't add the whipped cream until serving.Freezer Instructions: You can even make them a few weeks in advance, then wrap and store in the freezer. Whenever you want to enjoy one, just pull it out and dethaw on the counter or in the microwave at 30% power for 30-45 seconds.