Vibrant, creamy mini cheesecakes with colorful green filling and festive toppings, perfect for sharing.
# Components:
→ Crust
01 - 1 cup Oreo cookie crumbs (approximately 10–11 cookies)
02 - 2 1/2 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 16 ounces cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 large eggs
06 - 1 teaspoon vanilla extract
07 - Neon green gel food coloring, as needed
→ Optional Toppings
08 - Whipped cream
09 - Festive sprinkles or red heart sprinkles
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup standard muffin pan with paper liners.
02 - Pulse Oreo cookies in a food processor until finely ground. Add melted butter and pulse until mixture resembles wet sand.
03 - Divide the crumb mixture evenly into liners, about 1 tablespoon per cup, pressing firmly with the back of a spoon or a small glass.
04 - Beat softened cream cheese and sugar with an electric mixer until smooth and creamy.
05 - Add eggs one at a time, mixing on low speed after each addition. Then blend in vanilla extract.
06 - Gradually add neon green gel food coloring until desired vibrant hue is achieved.
07 - Spoon approximately 1/4 cup of filling into each liner, filling nearly to the top.
08 - Bake for 15 to 17 minutes until centers are mostly set but slightly jiggly.
09 - Remove from oven, cool completely in the pan, then refrigerate for at least 2 hours or until firm.
10 - Before serving, optionally garnish with whipped cream and festive sprinkles.
