Bright neon green cheesecakes with Oreo crust, creamy filling, and festive toppings for a holiday treat.
# What You'll Need:
→ Crust
01 - 1 cup Oreo cookie crumbs (about 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, quantity as needed
→ Optional Toppings
08 - Whipped cream
09 - Festive sprinkles or red heart sprinkles
# Method Steps:
01 - Preheat the oven to 350°F. Line a 12-cup standard muffin pan with paper cupcake liners.
02 - Pulse Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse until mixture resembles wet sand.
03 - Distribute approximately 1 tablespoon of the crumb mixture evenly among the liners and press firmly with the back of a spoon or small glass.
04 - Beat softened cream cheese and sugar in a medium bowl using an electric mixer until smooth and creamy.
05 - Add eggs one at a time, mixing on low speed after each addition. Blend in vanilla extract.
06 - Gradually add neon green gel food coloring to achieve desired vibrant green shade.
07 - Spoon about 1/4 cup of the filling into each lined muffin cup, filling nearly to the top.
08 - Bake for 15 to 17 minutes, until centers are mostly set but slightly jiggly.
09 - Remove from oven; allow to cool completely in pan. Refrigerate for at least 2 hours to set firmly.
10 - Before serving, optionally top each mini cheesecake with whipped cream and festive sprinkles.
