Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Finely crush 10-11 Oreo cookies in a food processor until they resemble coarse crumbs.
- Blend the Oreo crumbs with melted butter until moist and holds together.
- Press the crust mixture into the bottom of each lined cupcake cavity, about 1 tablespoon per liner.
- In a medium bowl, beat softened cream cheese and sugar with an electric mixer until smooth (about 2-3 minutes).
- Add eggs one at a time, mixing on low speed until just combined after each addition. Stir in pure vanilla extract.
- Mix neon green food coloring into the batter until the desired vibrant hue is achieved.
- Fill each cupcake liner with about 1/4 cup of the cheesecake mixture, leaving room at the top.
- Bake for 15-17 minutes until edges are set but centers are slightly jiggly. Cool in pan for 10 minutes before refrigerating.
- After chilling for at least 2 hours, top each cheesecake with whipped cream and festive toppings before serving.
Nutrition
Notes
Ensure cream cheese is at room temperature for a lump-free filling. Keep an eye on cheesecakes while baking to avoid overbaking. Use gel food coloring for vibrant results. Chill for best flavor and texture.