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Cookies and Cream Cheesecakes

cookies and cream cheesecakes with a Oreo cookie on top on a plate with a piece taken out of it
Oreo lovers will adore these delicious cookies and cream cheesecakes. They are simple to make and full of creamy and crunchy flavors.
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Table of Contents
  1. COOKIES AND CREAM CHEESECAKES INGREDIENTS
  2. HOW TO MAKE THIS COOKIES AND CREAM CHEESECAKES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

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. 

If you like these cookies and cream mini cheesecakes try our mini cherry cheesecakes for another great recipe. For a few of full-sized cheesecake recipes, check out our lemon cheesecake, mint chocolate cheesecake and pecan pie cheesecake.


MORE CHEESECAKE RECIPES:
Carrot Cake Cheesecake | Strawberry Shortcake Cheesecake


COOKIES AND CREAM CHEESECAKES INGREDIENTS

You will need:

For the Crust

  • 12 chocolate sandwich cookies (Oreo or generic version), finely crushed
  • 3 tablespoons salted sweet cream butter, melted

For the Cheesecake Filling

  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 3 tablespoons sour cream
  • 1 ½ teaspoons pure vanilla extract
  • 1 large egg
  • 4 chocolate sandwich cookies, finely crushed
  • Chocolate shavings (optional)

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.

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HOW TO MAKE THIS COOKIES AND CREAM CHEESECAKES RECIPE

For the Crust

STE ONE: Using a medium bowl, stir together the crushed cookie crumbs and melted butter.

PRO TIP: To crush the sandwich cookies, you can either put them in a Ziploc bag and crush them with a rolling pin or pulse them in a food processor until they are fine crumbs. 

STEP TWO: Spoon a tablespoon of the cookie crumb mixture into muffin cups sprayed with nonstick spray. Tamp down the crumb mixture.

PRO TIP: You can line the muffin pan with cupcake liners. Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling. 

STEP THREE: Bake in a preheated oven at 325°F for 5 minutes. 

For the Cheesecake Filling

STEP ONE: Using a medium-sized mixing bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 1 minute or until smooth.

PRO TIP: Make sure your cream cheese is room temperature, or you may end up with lumps in your cheesecakes.

STEP TWO: Add the sour cream and continue mixing until completely combined.

STEP THREE: Add the egg, vanilla extract, and granulated sugar. Continue mixing until completely combined.

STEP FOUR: Fold in the finely crushed cookie crumbs.

STEP FIVE: Evenly divide the cream cheese mixture between the muffin cups over top of the oreo crust.

STEP SIX: Bake cheesecakes for 18 minutes. Remove from the oven and allow them to rest for 30 minutes.

STEP SEVEN: Refrigerate for 2 hours to overnight.

STEP EIGHT: Remove the pan from the refrigerator. Using a butter knife, carefully remove the cheesecakes from the muffin pan. Garnish with chocolate shavings on top of the cheesecake if you’d like.

HOW TO SERVE

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.

STORAGE

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. This easy recipe doesn’t require a water bath, so it is simple to make, and you will love how amazing the cheesecakes taste.

FAQ

How do you keep these mini oreo cheesecakes from sinking?

Avoid beating too much air into your cheesecake batter. This creates air pockets that will then deflate during baking.

Can I freeze these mini oreo cookie cheesecakes?

These cheesecakes freeze well in an airtight container and will keep for up to a month.

Do I have to use a water bath when baking mini cheesecakes?

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 RECIPES YOU’LL LOVE

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cookies and cream cheesecakes with a Oreo cookie on top on a plate with a piece taken out of it

Cookies and Cream Cheesecakes

5 from 1 vote
Oreo lovers will adore these delicious cookies and cream cheesecakes. They are simple to make and full of creamy and crunchy flavors.
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 2 hours 33 minutes
Servings 12 mini cheesecakes

Ingredients
  

Crust

  • 12 chocolate sandwich cookies oreo or generic version, finely crushed
  • 3 tablespoons salted sweet cream butter melted

Cheesecake filling

  • 8 ounces cream cheese softened
  • ½ cup granulated sugar
  • 3 tablespoons sour cream
  • 1 ½ teaspoons pure vanilla extract
  • 1 large egg
  • 4 chocolate sandwich cookies finely crushed
  • chocolate shavings optional

Instructions
 

Crust

  • Preheat the oven to 325°F. Generously spray a muffin pan with nonstick spray. Set it aside.
  • Using a medium-sized mixing bowl, stir together the crushed cookie crumbs and melted butter.
  • Spoon a tablespoon of the cookie crumb mixture into each of the prepared muffin cups.
  • Tamp down the crumb mixture.
  • Bake for 5 minutes.

Filling

  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 minute or until smooth.
  • Add the sour cream and continue mixing until completely combined.
  • Add the egg, vanilla extract, and granulated sugar. Continue mixing until completely combined.
  • Fold in the finely crushed cookie crumbs.
  • Evenly divide the filling between the muffin cups.
  • Bake for 18 minutes. Remove from the oven and allow the cheesecakes to rest for 30 minutes. Refrigerate for 2 hours to overnight.
  • Remove the pan from the refrigerator. Carefully remove the cheesecakes from the muffin pan. Top with the chocolate shavings if you wish to garnish the cheesecakes.

Nutrition

Calories: 210kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 168mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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  1. 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?

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