Mini Oreo cheesecake

Mini Oreo Cheesecakes

Ingredients:

- 24 Oreo cookies, divided
- 16 oz (450 g) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream

Directions:

1. Line a 12-cup muffin tin with paper cupcake liners.
2. Separate 12 Oreo cookies for the crust and reserve the remaining cookies for the filling and garnish.
3. Twist apart the 12 crust cookies and remove the cream filling. Crush the chocolate cookies into fine crumbs.
4. Divide the crumbs evenly among the cupcake liners and press firmly into the bottoms to form compact crusts.
5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
6. Add the sweetened condensed milk and vanilla extract, then continue beating until silky and well combined.
7. Crush 8 Oreo cookies into small pieces and gently fold them into the cheesecake mixture.
8. Spoon or pipe the filling evenly over the prepared Oreo crusts and smooth the tops.
9. Refrigerate for at least 2 hours, or freeze for about 15-20 minutes for a quicker set.
10. Whip the heavy cream until stiff peaks form.
11. Pipe generous swirls of whipped cream onto each mini cheesecake using a large star piping tip.
12. Garnish each cheesecake with the remaining whole Oreo cookies or halved Oreos for a bakery-style presentation.
13. Chill until ready to serve for the best texture and flavor.
14. Enjoy these rich, creamy mini cheesecakes straight from the refrigerator.

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