Ingredients:

  • 1 cup (110g) Oreo cookie crumbs
  • 2 tbsp (28g) unsalted butter, melted
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1/2 cup (60g) crushed Oreo pieces

Instructions:

  1. Pulse Oreo cookies in a food processor until they resemble fine, uniform sand.
  2. Stir in the melted butter until the mixture looks like wet sand.
  3. Spoon roughly 1 tablespoon of mixture into each lined mini muffin cup and press firmly with the back of a small spoon or a flat-bottomed shot glass to create a level, compressed base.
  4. Beat the softened cream cheese and sugar together on medium-low speed until the mixture is smooth and ivory-colored.
  5. Add the egg and vanilla extract and mix on low speed just until incorporated; stop the moment you no longer see streaks of egg.
  6. Gently fold in the roughly chopped Oreo pieces using a spatula to ensure they are evenly distributed without overworking the batter.
  7. Divide the batter evenly among the crusts, filling each cup nearly to the top.
  8. Bake at 325°F (160°C) for 12–15 minutes.