These mini oreo cheesecakes are such a decadent, wonderful treat that come together quickly! The crusts and cake batter are both really simple.
Pre-heat the oven to 325 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. Then take the 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 the crumbs aside. Make the batter next. Combine the remaining ingredients from the cream cheese to the vanilla in a mixing bowl and use a hand mixer to whip it all together. Alternatively, you could use the stand mixer with paddle attachment here. Then use a spatula to fold in the oreo crumbs you set asise. Scoop the batter into each prepared well to fill them to the top. Bake the two muffin tins for about 30 minutes, just until the edges start to brown and they hold their shape without collapsing. Let them cool for about 15 minutes, then remove them from the muffin tin to put them in the refrigerator to chill and set for at least 4 hours. Serve and enjoy! They also keep for a couple of days if you have leftovers.