Get ready to indulge in bite-sized bliss with our Mini Cookies 'n Cream Cheesecake recipe! These adorable treats combine the creamy richness of cheesecake with the irresistible crunch of cookies 'n cream.

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Tiny two-bite cheesecakes that taste like cookies and cream?? Yes, please! Don’t mind if do! These Mini Cookies and Cream Cheesecakes easy to make and so fun to eat. You’ll love them!

A slice of mini cookies and cream cheesecakes on a paper napkin with a fork.

Each mini cheesecake is perfectly sized and packed with layers of smooth, velvety cheesecake filling stacked on top of a thick double-stuff sandwich cookie. Then, top them with a dollop of whipped cream and more cookie crumbs as the finishing touch. With their delightful balance of flavors and textures, these mini desserts are the perfect sweet indulgence for any occasion.

If you’re hosting a party, treating yourself, or looking to impress your guests, our Mini Cookies ‘n Cream Cheesecakes will surely be a hit with the combination of cookies ‘n cream in a delightful mini cheesecake form! Or try this no-bake oreo pie!

Mini cookies and cream cheesecakes ingredients are artfully arranged on a table, featuring creamy cream cheese, tangy sour cream, flour, fresh eggs, zesty lemon juice, rich vanilla essence, luscious heavy whipping cream, and delightful Oreo bits.

What you need to Mini Cookies and Cream Cheesecakes

This is one of those recipes you’re probably going to have to go shopping for. Unless you keep double-stuff Oreos on hand? Otherwise the ingredient list isn’t too long.

double-stuffed Oreos
softened cream cheese Philadelphia was used to develop this recipe
sugar (No sugar around? Check these options)
eggs (Forgot the eggs? Use these alternatives instead)
vanilla
lemon juice
flour
sour cream
heavy whipping cream
powdered sugar (No powdered sugar in the pantry? Check these alternatives)
muffin/cupcake pan
mixer and mixing bowl, either a stand mixer or a hand mixer
spatula
piping bag and large star tip(any large star tip will work)

Mini cookies and cream cheesecakes with whipped cream and cookie crumble toppings.

Here are a few tips to help you make the best mini cheesecakes.

If you overcook cheesecakes, they will brown, no way around it
If you bake at too high of a temperature, they will crack
The jiggle test will ensure the cheesecakes are done. The outside edges of the each cheesecake should be set with a slight jiggle in the middle when you GENTLY shimmy the baking dish
If there is no jiggle, they are overbaked and need to be removed immediately
If there is too much of a jiggle, continue to bake and test occasionally until done

This recipe will also make one 9-inch cheesecake in a springform pan. You must use a springform pan to ensure the cake comes out of the pan.

When using a springform pan, cover the bottom of the pan in two layers of foil and then place in a large roasting pan with approximately 2 inches of water to create a water bath. Bake for 60 minutes at 325° or until the outside edges are set with a slight jiggle in the middle.

Mini Cheesecakes To Try Out

I went through a spate of making mini cheesecakes in jars several years ago. I made pumpkin, mint, and mocha. All are delicious and all the recipes are just as easy as these! Want a Mini Lemon Cheesecake recipe?

Got Leftovers?

Cheesecake must be stored in the refrigerator in an airtight container. You need to keep the air out. If you don’t store it well, the cheesecakes may dry out, split, or taste funny.

Mini Cookies and Cream Cheesecakes

5 from 1 vote

Get ready to indulge in bite-sized bliss with our Mini Cookies ‘n Cream Cheesecake recipe! These adorable treats combine the creamy richness of cheesecake with the irresistible crunch of cookies ‘n cream.

Course: Dessert, Dessert Recipes

Cuisine: American

Prep Time: 15

Cook Time: 18

Cooling Time: 4

Servings: Servings

Calories: 259kcal

Author: Laura

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Equipment

2 cupcake or muffin pans
handheld mixer or stand mixer
mixing bowl
cupcake papers

Ingredients

30 Double Stuffed Oreos
16 oz softened cream cheese
1 cup sugar
4 eggs
2 teaspoon vanilla
2 TBSP lemon juice
3 TBSP flour
2 cup sour cream
1 cup heavy whipping cream
¼ cup powdered sugar

Instructions

Preheat the oven to 325 degrees
Place liners in two cupcake pans
Place one entire cookie in the bottom of each paper liner, set aside.
In the bowl of a stand mixer, or with a handmixer and in a mixing bowl, combine the cream cheese and sugar and cream until smooth
Add in the eggs, and mix well. Stopping the machine to strape down the sides and mix again
Add in the vanilla, sour cream, flour, and lemon juice – stir well
Using a ¼ c measuring cup or ice cream scoop, fill each cupcake liner until just below the rim of the pan, cheesecakes do not overflow like cupcakes do, so it’s okay to fill a little fuller than usual
Bake in the preheated oven for approximately 16 -18 minutes or until the edges are set with a slight jiggle in the center
Remove from the oven and allow to cool to room temp for about an hour
Transfer to the refrigerator and cool for an additional 2-3 hours or until set. Do not try to remove them from the pan before they set, otherwise they will fall apart
When ready to serve: In a mixing bowl combine the heavy whipping cream and powdered sugar, beat on high speed for approximately 3-4 minutes or until stiff peaks
Transfer to a pastry bag fitted with a large star tip and pipe a dollop of cream onto each cheesecake
Sprinkle with crushed Oreos and serve
Storage: Cheesecakes without whipped cream can remain stored in an airtight container in the refrigerator for 3 days or frozen for up to 3 months.