Ingredients
Method
- Line each silicone cupcake cup with one Oreo cookie.
- Melt the white chocolate in the microwave for 45 seconds, then in 30-second intervals until smooth.
- Beat softened cream cheese and sugar until fluffy, then add egg, vanilla, and melted white chocolate. Beat until smooth.
- Scoop 1/4 cup of batter into each cupcake liner and air fry at 325 degrees F for 10-12 minutes.
- Allow the cheesecakes to cool in the air fryer basket for a few minutes.
Video
Notes
- For the creamiest batter, ensure your cream cheese is completely softened to room temperature. This prevents lumps and ensures a smooth consistency.
- When melting white chocolate, stir frequently to prevent scorching. Low and slow is the key to a silky, pourable consistency.
- Do not overfill the cupcake liners; about 1/4 cup per liner is ideal for even cooking and preventing spills. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- When melting white chocolate, stir frequently to prevent scorching. Low and slow is the key to a silky, pourable consistency.
- Do not overfill the cupcake liners; about 1/4 cup per liner is ideal for even cooking and preventing spills. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.