Cookies and Cream Cheesecake with Oreo Crust

These cookies and cream mini cheesecakes are rich, creamy, and utterly irresistible. Each individual serving features a chocolate cookie crust topped with a smooth, cookies-and-cream cheesecake filling studded with cookie pieces. They’re easy to make in a muffin tin and perfect for parties, potlucks, or anytime you want a decadent single-serve dessert.

Cookies And Cream Cheesecakes Ingredients

These mini cheesecakes combine a crisp cookie crust with a tangy, creamy filling sprinkled with chocolate cookie crumbs. Finish each cheesecake with a dollop of whipped cream or a few extra cookie crumbs for contrast and texture.

You’ll need the following ingredients:

Substitutions And Additions

Crust options: If you prefer, you can omit crushed crumbs and place a whole chocolate sandwich cookie at the bottom of each muffin cup. Spoon the filling on top and bake as directed for a slightly different texture and presentation.

Sour cream substitute: Greek yogurt works well in place of sour cream and adds a similar tang and creaminess.

How To Make This Cookies and Cream Cheesecakes Recipe

Mini cheesecakes bake faster and are easier to portion than full-size cheesecakes. This recipe yields individual cheesecakes baked in a standard muffin pan. Follow the steps below for best results.

For the crust

Step 1: Preheat the oven to 325°F (163°C). Generously spray a 12-cup muffin pan with nonstick spray or line it with parchment or foil cupcake liners for easier removal.

Step 2: In a medium bowl, combine the finely crushed chocolate sandwich cookies with the melted butter. Stir until the crumbs are evenly moistened.

Pro tip: To crush cookies, place them in a sealed plastic bag and roll a rolling pin over them until they become fine crumbs, or pulse them in a food processor.

Step 3: Spoon about one tablespoon of the crumb mixture into each prepared muffin cup. Press the crumbs firmly to form a compact crust layer.

Step 4: Bake the crusts for 5 minutes, then remove them from the oven and set aside while you prepare the filling.

For the cheesecake filling

Step 1: In a medium bowl, beat the softened cream cheese with a handheld mixer on medium-high speed for about one minute, until smooth and free of lumps.

Pro tip: Using room-temperature cream cheese helps avoid lumps and creates a silky filling.

Step 2: Add the sour cream and mix until completely combined.

Step 3: Add the egg, vanilla extract, and granulated sugar. Mix until the batter is smooth and uniform in texture.

Step 4: Gently fold in the finely crushed cookie crumbs so the filling has cookie pieces throughout.

Step 5: Divide the cream cheese mixture evenly among the prepared muffin cups, filling each about three-quarters full.

Step 6: Bake the mini cheesecakes for 18 minutes. Remove from the oven and allow them to cool on the counter for 30 minutes to settle.

Step 7: Transfer the pan to the refrigerator and chill the cheesecakes for at least 2 hours, or ideally overnight to fully set.

Step 8: When chilled, carefully remove each cheesecake from the muffin pan using a butter knife or offset spatula. Garnish with chocolate shavings or extra cookie crumbs if desired.

How To Serve This Cookies And Cream Cheesecake Recipe

Serve these mini cookies and cream cheesecakes chilled. They pair beautifully with a dollop of whipped cream, a spoonful of Cool Whip, or a sprinkle of additional cookie crumbs. These bite-sized desserts are ideal for dessert platters, casual gatherings, or as an elegant ending to a family dinner.

If you have leftover cookies, reserve a few for garnish or to add an extra crunchy topping right before serving. These cheesecakes also travel well for potlucks when kept chilled in an insulated container.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the individual cheesecakes in an airtight container for up to one month. Thaw in the refrigerator before serving.

These mini cookies and cream cheesecakes are the perfect size for cheesecake lovers who want an individual portion without the time and effort required for a full-sized cheesecake. The texture is smooth and creamy with the satisfying crunch of chocolate cookie crumbs throughout.

Frequently Asked Questions

More Cheesecake Recipes You’ll Love

• Mini Oreo Cheesecakes
• Turtle Cheesecake
• Strawberry Shortcake Cheesecake
• No-Bake Blueberry Cheesecake
• Caramel Apple Cheesecake

Mini cheesecakes are always a hit at parties and gatherings. If you enjoy easy, small-format desserts, try making a variety of flavors using the same muffin-tin method—they bake quickly and are simple to portion and serve.