Cookies and Cream Mini Cheesecakes
Indulge your sweet tooth with these decadent Cookies and Cream Mini Cheesecakes—bite-sized treats that are as creamy as they are delightful! Perfectly portioned, each mini cheesecake features a whole Oreo cookie as the crust, topped with a luscious cream cheese filling infused with crushed Oreos for the ultimate cookies-and-cream experience. Ready in under an hour with minimal prep time, these adorable desserts boast a velvety texture and rich flavor that’s perfect for parties, potlucks, or simply treating yourself. Garnish with whipped cream and extra Oreo crumbs for a show-stopping finish that will tempt both kids and adults alike. Easy to make, irresistibly delicious, and utterly Instagrammable, these mini cheesecakes are a must-try for Oreo lovers everywhere!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 pieces Oreo cookies
- 16 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 0.5 cups Sour cream
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
- 6 pieces Additional Oreo cookies, crushed
Instructions
Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.
Place one whole Oreo cookie at the bottom of each cupcake liner. This will act as the crust for the cheesecake.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully combined.
Crack the eggs into a separate bowl. Add them one at a time to the cream cheese mixture, mixing on low speed after each addition until just combined. Do not overmix.
Gently fold in the crushed Oreo cookies using a spatula, ensuring the mixture is uniform and the cookies are evenly distributed.
Spoon the cheesecake batter evenly into the prepared muffin cups, filling each about 3/4 full.
Tap the muffin tin gently on the counter to release any air bubbles in the cheesecake batter.
Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the centers are set and slightly jiggly when shaken.
Remove the muffin tin from the oven and allow the cheesecakes to cool in the tin on a wire rack for 30 minutes.
Transfer the cheesecakes (still in the liners) to the refrigerator and chill for at least 2 hours or until completely set.
Once chilled, remove the cheesecakes from the liners, serve as is, or garnish with whipped cream and extra Oreo crumbs if desired.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 17.5 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
