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 Time10

Cook Time23

Chill Time2

Total Time2 33

Course: Dessert

Cuisine: American

Keyword: Cookies and Cream Cheesecakes Recipe

Servings: mini cheesecakes

Calories: 210kcal

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.

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 up 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.

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.
You can line the muffin pan with cupcake liners. Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
Make sure your cream cheese is at room temperature, or you may end up with lumps in your cheesecakes.