Mini Cheesecakes with Oreo Crust

These are some of the easiest, and cutest, cheesecakes you will ever make.

First, you'll want to open your package of Oreos and test one to make sure they are not stale. If you need to try a few, that's ok. You want to make sure they're good.

Line a 12 cup muffin tin with paper liners. Then put an oreo in the bottom of each one. See, doesn't this look great already?



Next, beat the cream cheese sugar and vanilla with a mixer until well blended. Today's tip: If you decide at the last minute to make these, and haven't softened the cream cheese, you can do it easily in the microwave. Use 50% power, and microwave each block of cream cheese separately for 1 minute. Check for softness after one minute, and then microwave an additional 30 seconds if necessary.

Add eggs, one at a time, beating well after each addition. Be sure to use your rubber scraper to scrape the bottom of the bowl, and make sure all the cream cheese and sugar is getting incorporated.

Cover the cookies with the cream cheese mixture. I used my scoop to try to make them all even.



Bake until centers are almost set. Here, in mine, there were some cracks in the top.



That's ok, as they cool, those will go away, plus you're going to top them with yummy stuff so you won't even see the cracks.

Cool, then refrigerate for at least three hours.

Top the cheesecakes with toppings of your choice. I used cool whip and fresh strawberries. A berry combination would be pretty, or cool whip and a dollop of hot fudge would be delicious...

For more Easter dessert ideas, visit www.lifeasMOM.com.

Mini Cheesecakes with Oreo Crust

2 packages (8 oz. each) cream cheese, softened (it's ok to use reduced fat)
1/2 cup sugar
1/2 tsp vanilla
2 eggs
12 Oreos
toppings of your choice

Heat oven to 350. Beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended. Add eggs one at a time, beating on low speed after each just until blended.

Place muffin cup liners in a 12-cup muffin tin. Put one oreo in each muffin cup. Cover with cream cheese mixture.

Bake for 20 minutes or until centers are almost set. Cool. Refrigerate three hours. Top as desired.