20piecesOreo cookies (regular, not double-stuffed)
4tablespoonsunsalted butter (melted)
Filling
16ouncescream cheese (softened to room temperature, full-fat recommended)
1/2cupgranulated sugar
1teaspoonvanilla extract
1cupheavy cream (cold)
1/4cuppowdered sugar
Topping
1/4cupwhite chocolate chips or melting wafers
1teaspooncoconut oil or vegetable shortening
Black gel food coloring (optional)Black gel food coloringOptional for coloring the chocolate
Instructions
Pulse Oreos in a food processor until fine crumbs, then mix with melted butter. Press into mini muffin cups and freeze 10 minutes.
Beat cold heavy cream with powdered sugar until stiff peaks form. Beat cream cheese with sugar and vanilla until smooth. Fold whipped cream into cream cheese mixture.
Fill muffin cups with cheesecake mixture, smooth, and refrigerate at least 4 hours.
Melt white chocolate with coconut oil, add food coloring if desired. Pipe a web pattern on each cheesecake bite and chill 15 minutes to set.
Notes
Ensure the cheesecake is well chilled before piping the web for best results.