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–+ servings
A slice of mini cookies and cream cheesecakes on a paper napkin with a fork.
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5 from 1 vote

Mini Cookies and Cream Cheesecakes

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.
Prep Time15 minutes
Cook Time18 minutes
Cooling Time4 hours
Course: Dessert, Dessert Recipes
Cuisine: American
Servings: 24 Servings
Calories: 259kcal
Author: Laura

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.
    Cookie added to each liner of the pan for mini cookies and cream cheesecakes.
  • 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
    Mixing bowl with creamed butter and sugar mixture for mini cookies and cream cheesecakes with four whole eggs on top ready to be mixed in.
  • 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
    A muffin tin filled with cupcake liners and mini cookies and cream cheesecake batter, ready to be baked.
  • 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
    Mini cookies and cream cheesecakes cooling on a wire rack, with a piping bag and a stack of Oreo cookies on the side.
  • Sprinkle with crushed Oreos and serve
    A close-up of mini cookies and cream cheesecakes with cookie crumbles on top, placed in a yellow paper liner.
  • 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.

Nutrition

Serving: 1 Cheesecake | Calories: 259kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 137mg | Potassium: 107mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg