Oreo Cheesecake Cups

Ingredients

• 24 Oreos (for crust and filling)
• 5 tablespoons unsalted butter (melted)
• 8 ounces cream cheese (softened)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream (chilled)

Instructions

1. Start by crushing 16 Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. This will form the base of your crust.
2. In a medium bowl, mix the Oreo crumbs with the melted butter until well combined and the mixture resembles wet sand. Press the mixture firmly into the bottom of each mini dessert cup to create an even layer. Set aside.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
4. Add the powdered sugar and vanilla extract to the cream cheese, and mix until fully incorporated and smooth.
5. In a separate bowl, whip the chilled heavy cream until stiff peaks form. This is crucial for achieving a light and airy texture in your cheesecake filling.
6. Gently fold the whipped cream into the cream cheese mixture in three parts, being careful not to deflate the whipped cream.
7. Chop the remaining 8 Oreos into small pieces and fold them into the cheesecake filling. This adds delightful chunks of chocolate cookie throughout.
8. Spoon or pipe the cheesecake filling into the prepared Oreo crust cups, filling them to the top. Smooth the surface with a spatula.
9. Cover the dessert cups with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the filling to set.
10. Before serving, consider garnishing with whipped cream and additional crushed Oreos for an extra touch of flair.