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!
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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 |
3323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.9 g | 299% | |
| Saturated Fat | 124.9 g | 624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 285.6 g | 104% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 207.8 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 733 mg | 56% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 920 mg | 20% | |
*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.
