Preheat your oven to 350°F (175°C). Line a standard cupcake pan with paper liners.

Place about 10–11 Oreo cookies in a food processor and pulse until they form fine crumbs. Add the melted butter and pulse again until the mixture resembles wet sand and sticks together when pressed.

Divide the crumb mixture evenly among the cupcake liners. Press the crumbs firmly into the bottom of each liner to form the crust layer.

In a medium mixing bowl, beat the softened cream cheese and sugar until completely smooth and free of lumps. This ensures a creamy filling without graininess.

Add the eggs one at a time, beating gently after each addition. Stir in the vanilla extract until evenly combined.

Gradually add neon green food coloring and mix until the cheesecake mixture reaches your desired festive green shade.

Spoon roughly 1/4 cup of the cheesecake mixture into each crust-lined cup, filling each almost to the top but leaving a little room for slight rise.

Bake in the preheated oven for 15 to 17 minutes. The centers should still jiggle slightly — that’s how you know they will set with a creamy center.

Remove the pan from the oven and let the mini cheesecakes cool completely on a wire rack. Once cooled, transfer to the refrigerator and chill until firm (at least 2–3 hours, or overnight for best results).

Just before serving, top each mini cheesecake with a dollop of whipped cream and festive holiday sprinkles if you like. Serve chilled and enjoy!