How To Make Oreo Crusted Mini Cheesecakes. Prep – Preheat the oven to 375 degrees F and then place liners in each ramekin of your cupcake pan. Split your Oreo cookies in half and remove the filling. Place half of an Oreo into each liner which will become the crust. Make The Cheesecake – Mix together the softened cream cheese, eggs, sugar
Prep. Preheat the oven to 350 degrees and line the muffin pan with white cupcake liners. No need to spray with oil. The butter in the crust and the fat in the cheesecake will help it to prevent from sticking to the liners. Make the crust. Combine the crushed graham crackers, sugar, and butter in a small bowl.
Line a mini muffin pan with 18 liners. Crush cookies until you have ⅓ cup crumbs. Add melted butter & mix well. Place 1 teaspoon in each cup and press down. In a medium bowl combine cream cheese, powdered sugar, lemon juice, almond extract and egg. Beat on medium speed until light and fluffy.
Make the Crust. Prep for Baking: Preheat the oven to 350°F and line a cupcake pan with baking liners. Crush Oreos: Grind the Oreos into a fine crumb using a food processor or a blender. Add Butter: Melt the butter and combine with the Oreo crumbs then stir until well combined. Add Crust to Pan: Spoon 1 heaping tablespoon of the cookie crust
Step 6. Top the crust mixture in each muffin tin section with a portion of the filling mixture. Step 7. Bake for 20 minutes. Step 8. Let cool and then chill the mini cheesecakes for at least an hour. Step 9. Top with whipped cream and chopped strawberries before serving.