It is hard to believe that the year is just about over – I cannot believe 2023 is upon us! Each year, my family loves to have a little New Year’s party… at about 6 p.m.! My kiddos are a bit too young to stay up until midnight, but we still like to yell out “Happy New Year!” and give a New Year’s toast with sparkling cider. We also like to have a special meal with foods that are often traditionally eaten on New Year’s Eve, such as pork, black-eyed peas, and circular desserts. It is always such a fun family evening!
For my last post of the year, I thought I would share a favorite dessert recipe of ours that also is a perfect dessert for a New Year’s celebration – my delicious Mini Oreo Cheesecakes. My children LOVE cheesecake, although my love of cheesecake wasn’t fully established until I was much older. When I was a kid, though, I couldn’t get enough of my mom’s miniature cheesecakes that she made for us on special occasions. My mom would put cherry pie filling on top of her scrumptiously classic cheesecakes, and they would be eaten way too quickly between my brothers and me!
Even though I did not learn to fully appreciate all forms of cheesecake until I was an adult, I am not complaining that my kids enjoy it as much as I do now! My kids literally devour every cheesecake placed in front of them, and my daughter especially loves small cheesecakes that she can enjoy all on her own. As for this particular recipe that I am sharing today, both C and D have been known to eat several mini cheesecakes in one sitting!
This is my take on miniature cheesecakes using one of my family’s favorite flavors – Oreo! The recipe starts with said Oreos. I like to use Cupcake Pan“>cupcake pan and can be served right after they’re cool. They are especially delicious after chilling in the fridge overnight!
I hope your family loves this fun and yummy take on cheesecake as much as mine does, and I wish you all a Wonderfully Happy New Year!
Mini Oreo Cheesecakes
Ingredients
- 36 Oreo Thin cookies (regular Oreos also work well)
- 3 8 oz. blocks cream cheese, room temperature
- 1 cup sugar
- ¾ tsp vanilla
- 3 eggs, room temperature
- whipped cream
Instructions
- Preheat the oven to 375° and place 24 cupcake liners in a cupcake pan (you may need two cupcake pans if you do not have a large cupcake pan, or you may also need to bake in batches if you only have one smaller cupcake pan).
- Place one Oreo Thin in each cupcake liner – this will become the base for each mini cheesecake. This will use 24 of your Oreo Thins. Set the pan(s) aside.
- Place the remaining 12 Oreo Thins in a bag or bowl and break them into coarse pieces. Set these aside.
- In a large bowl, use a hand mixer to cream together the cream cheese and sugar until smooth and fully combined.
- Add the vanilla and eggs, and mix together until well blended.
- Fold the crushed Oreo Thins from earlier into the cream cheese mixture. Try not to over-mix, but make sure the Oreo pieces are well distributed.
- Pour the cream cheese mixture into the prepared/lined cupcake pan(s), filling each liner about ¾ full. If you are baking in batches, set the remaining batter aside for another batch. If you are able to use two pans, or one large pan, fully distribute the batter.
- Bake the mini cheesecakes for about 12 minutes, checking at about 10 minutes. You are looking for the cheesecakes to just barely have a light golden brown color around the edges. If this is not the case at 12 minutes, bake for another minute or two.
- Allow the cheesecakes to cool for 5 to 10 minutes in the cupcake pan, and then remove the cheesecakes to finish cooling on a cooling rack.
- Serve once cooled. They are also amazing chilled in the refrigerator for a few hours or overnight. Remove from the cupcake liners and serve with whipped cream and/or other desired toppings.
