These cookies and cream cheesecakes are unbelievably delicious and decadent. Full of chocolate cookie-infused cheesecake over top of a cookie crust, you can’t go wrong with these yummy individual-sized treats.
Cookies And Cream Cheesecakes Ingredients
The creamy, tangy cheesecake filling is studded with chunks of crushed chocolate cookies, and the entire dessert is crowned with whipped cream and more cookie bits.
With its rich and decadent flavors, this cheesecake is sure to impress your taste buds and leave you feeling utterly satisfied.
You’ll need:
For The Filling
- 1 (8-ounce) package of cream cheese, softened
- ⅓ cup granulated sugar
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 1 eggs
- 5 standard Oreo cookies, finely chopped
For The Crust
- 12 Oreo cookies
- 2 tablespoons melted butter
For The Topping
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 24-30 mini Oreos for decorating (and Oreo crumbs, if desired)
Substitutions And Additions
CRUST: Instead of the Oreo cookie crust, you can use a whole chocolate sandwich cookie.
Omit the crumbs and the melted butter and place the chocolate cookies in the bottom of the prepared muffin pan, evenly spoon the filling on top of the cookie and bake for 18 minutes.
SOUR CREAM: Don’t have sour cream? No worries! You can use Greek yogurt as a tangy and creamy alternative.
How To Make This Cookies and Cream Cheesecakes Recipe
Making mini cheesecakes is quicker and easier than full-size. Each one is baked in a muffin pan. Follow our instructions below to make these decadent treats.
STEP ONE: Preheat the oven to 325°F.
STEP TWO: Line the mini muffin tins with cupcake liners.
STEP THREE: In a large mixing bowl, beat the cream cheese until smooth and fluffy.
STEP FOUR: Add the sugar, sour cream, and vanilla extract, then beat until fully combined.
STEP FIVE: Add the egg and stir by hand until combined.
STEP SIX: Fold in the chopped Oreos.
STEP SEVEN: In the bowl of a food processor, blitz the Oreo cookies into fine crumbs. Add the melted butter and process until combined.
STEP EIGHT: Press 1 teaspoon of the cookie crumb mixture into the bottom of each cupcake liner, gently pressing it down to create an even crust. (A shot glass works well for this.)
STEP NINE: Spoon 1 tablespoon of the cheesecake mixture over each cookie crumb crust.
STEP TEN: Bake for 15 to 18 minutes, or until the centers are just set and the tops look dry. The center temperature should be no more than 160°F.
STEP ELEVEN: Allow the mini cheesecakes to cool in the muffin pan for about 30 minutes, then transfer them to the refrigerator to chill for at least 4 hours or overnight.
STEP TWELVE: To make the whipped cream topping, beat the heavy cream until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
STEP THIRTEEN: Once the cheesecakes are fully chilled, remove them from the mini muffin pan and place them on a serving platter.
STEP FOURTEEN: Pipe the whipped cream onto the top of each mini cheesecake, then garnish each one with a mini Oreo cookie.
How To Serve This Cookies And Cream Cheesecake Recipe
Serve these Oreo cookies and cream cheesecakes with homemade whipped cream or Cool Whip on top. If you have any remaining cookies after making the recipe, you can add chocolate cookie crumbles to the top of the cheesecakes.
Serve them with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash them down.
If you like these cookies and cream mini cheesecakes, try our mini cherry cheesecakes for another great recipe.
For a few full-sized cheesecake recipes, check out our lemon cheesecake, mint chocolate cheesecake, and pecan pie cheesecake.
MORE COOKIE AND CREAM RECIPES
Storage
Here are a few tips to storing your individual cheesecakes so that you can enjoy them later.
IN THE FRIDGE: Store any leftover cookies ‘n’ cream cheesecakes in an airtight container for up to 5 days.
IN THE FREEZER: You can freeze this mini Oreo cheesecake recipe in an airtight container for up to 1 month. Allow the cheesecakes to thaw before serving.
These mini cookies and cream cheesecakes are the perfect size for anyone who is a cheesecake lover but doesn’t want to make a traditional cheesecake. The creamy cheesecake filling is full of Oreo crumbs and velvety cream cheese in this heavenly treat.
Frequently Asked Questions
Avoid beating too much air into your cheesecake batter. This creates air pockets that will then deflate during baking.
These cheesecakes freeze well in an airtight container and will keep for up to a month.
The best thing about these mini cheesecakes is that you don’t need to bake them in a water bath. This makes them easy to make and gives you the same great taste as traditional cheesecake.
More Cheesecake Recipes You’ll Love
- Mini Oreo Cheesecakes
- Turtle Cheesecake
- Strawberry Shortcake Cheesecake
- No Bake Blueberry Cheesecake
- Caramel Apple Cheesecake
Cookies and Cream Cheesecakes
Ingredients
Filling
- 8 ounces cream cheese, softened
- ⅓ cups granulated sugar
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 1 eggs
- 5 standard Oreo cookies, finely chopped
Crust
- 12 Oreo cookies
- 2 tablespoons butter, melted
Topping
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 24-30 mini Oreos and Oreo crumbs, for decorating if desired
Instructions
- Preheat the oven to 325°F.
- Line mini muffin tins with cupcake liners.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add sugar, sour cream, and vanilla extract and beat until fully combined.
- Add the egg and stir by hand until combined.
- Fold in the chopped Oreos.
- In the bowl of a food processor, blitz the Oreo cookies until broken down into fine crumbs. Add the melted butter and run the food processor until combined.
- Press 1 teaspoon of the cookie crumbles into the bottom of each cupcake liner and gently press down to create an even layer crust. (I used a shot glass).
- Add 1 tablespoon of the cheesecake mixture over each cookie crumb base.
- Bake for 15-18 minutes until the center of the cheesecake is just set and looks dry across the top (the center should be no more than 160 degrees).
- Allow the mini cheesecakes to cool in the muffin pan to room temperature (about 30 minutes), then place in the refrigerator to chill for at least 4 hours or overnight.
- To make the whipped cream topping, whip the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.
- After the cheesecake is fully chilled, remove the mini cheesecakes from the mini cupcake pan and place on a serving platter.
- Pipe whipped cream onto the tops of each mini cheesecake and top with a mini Oreo cookie.
Video
Notes
- Make sure your ingredients are at room temperature so you don’t end up with lumps in the cream cheese mixture.
- For the smoothest cheesecake and the least likelihood of it cracking, place a pan of water on the rack underneath the pan while they’re baking.
- Overbeating the cheesecake batter will add too much air to the batter, leading to it puffing during baking and then cracking while cooling. I always switch to a spatula and mix the rest by hand once I add the first egg.
- I found a small 3.5-ounce container of mini Oreos that worked perfectly to decorate the top. However, you can leave the cheesecake bites plain on top or just add a squirt of whipped cream topping for easy serving.
Nutrition
Comments
Gloria says
We are obsessed with these – SOOOO yummy!!!
Judy Ann Nielsen says
Can I just place a full oreo cookie in the bottom of the cupcake liner and the cream cheese mix on top and bake?
Layne Kangas says
Hi, Judy – you can try it that way. I’m not sure if they will hold up the same but probably would be yummy. Enjoy!
Kelli says
Can liners be used to bake the cheesecakes in?
Layne Kangas says
Hi, Kelli – you can line the muffin pan with cupcake liners. Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
Kathy says
Can you use an 8oz container of cream cheese (already whipped) instead of a block package?
Layne Kangas says
Hi, Kathy – yes, that should be fine. Enjoy!