Oreo Cheesecake Tarts

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Oreo Cheesecake Tarts

One of the questions I get asked repeatedly is, “How do you NOT eat all of what you make?” This can be a trick question, but mainly the answer is because I’m so used to being around it.

The irony of this response makes me chuckle, because this particular dessert had me standing in front of the fridge, holding the door open and staring at these like they were an oasis in the middle of the desert. This literally happened FIVE TIMES in a 10 minute time period, because I was trying desperately to walk away and not eat ANOTHER one.

I kept trying to justify eating more of them… I’ve had a busy week. I haven’t eaten a whole lot today. I worked out three days ago pretty hard. There’s an odd number of them, so if I eat one that will even them out. I don’t want to throw them away. If I eat one, it keeps my 4 year old son from eating any more sugar. It’s Friday. 

The end result was wrapping them up in containers, popping them in the freezer, and taking them to my family for Easter. You better believe I ate one…

Oreo Cheesecake Cookie Tarts (makes 24)

24 Oreo cookies

3 (8 oz.) packages cream cheese, softened

3 tablespoons cornstarch

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1/2 cup heavy cream

1 cup Oreo cookies, broken into chunks

Oreo Icing (recipe below)

mini Oreo cookies

Preheat oven to 350 degrees. Place Oreo cookies in bottom of two lined muffin pans. Combine cream cheese, cornstarch, and sugar in a medium size mixing bowl. Beat at medium speed with electric mixer for 1-2 minutes, until smooth and creamy. Add eggs, one at a time, until blended. Add vanilla and heavy cream and continue mixing, then stir in Oreo cookie chunks. Using a cookie scoop, distribute batter evenly in muffin pans on top of chocolate cookie dough crust. Return to oven and bake for 18-20 minutes, remove from oven to cool for 1 hour before transferring to refrigerator for another 2 hours  to set (you can speed up this process by putting them in the freezer).

For the Oreo Icing

8 oz. cream cheese, softened

1/2 cup Oreo crumbs

8 oz. frozen whipped topping, thawed

Combine cream cheese and Oreo crumbs in a medium mixing bowl and beat at medium speed with electric mixer for 1-2 minutes. Add whipped topping and continue mixing until smooth. Pipe on top of tarts, add mini Oreo cookie. Store tarts in refrigerator.

Freezer Meal Instructions: Store in containers in freezer for up to 3 months. Pull out to thaw as needed.

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By | 2021-01-31T14:48:26+00:00 April 22nd, 2019|Cheesecake, Quick and Easy|0 Comments

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