Ingredients
Scale
- 32 oz cream cheese (4 8oz blocks, softened)
- 1 cup granulated white sugar
- 4 eggs (large)
- 1 tsp vanilla extract
- 36 Golden Oreos
- ⅓ cup red, white, and blue jimmies sprinkles
Instructions
- Preheat oven to 350F.
- Beat cream cheese, vanilla, and sugar with a hand mixer until smooth.
- On low speed, add eggs one at a time, mixing after each addition just until blended.
- Gently fold in 1/3 cup sprinkles.
- Place cupcake liners into the muffin tin slots and add 1 whole golden Oreo to each liner.
- Pour in your batter, filling to about 3/4 of the way up into each.
- Add additional sprinkles to the top of each mini cheesecake.
- Bake 15-20 minutes or until the centers are almost set.
- Cool completely. Place in the refrigerator to chill for 2 hours.
- Serve topped with whipped cream and additional festive sprinkles.
Notes
- Store leftover mini cheesecakes in an air-tight container kept in the refrigerator for up to 4 days.
- This recipe uses a regular 12-cup muffin tin, not a mini muffin pan.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 181
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg