Crumble the rest of the whole Oreos using a blender or rolling pin and set aside ⅓ cup crushed Oreos. We like to leave the centers in, but you can remove them if you want. Leaving in the oreo centers gives the crumbs a better taste.
In another mixing bowl combine the cream cheese and powdered sugar with beaters. Fold in the crushed Oreos until it is well combined.
Place 12 cupcake liners in a muffin tin. Add one Oreo to the bottom of each cupcake liner.
Evenly scoop the cream cheese mixture into each liner, filling each cup about ¾ full. Press down with a spoon so the mixture will surround the Oreo on the bottom.
Sprinkle the ⅓ cup crushed cookies on top of the cheesecakes and press down so they will stay.
Freeze for 3 hours before serving.
Notes
These No Bake Mini Oreo Cheesecakes need to freeze for a few hours before serving. Afterwards, they can be stored in the fridge for a few days.