Cookies And Cream Mini Cheesecakes Recipe

Indulge in these dreamy Cookies and Cream Mini Cheesecakes! Inspired by Martha Stewart's Cupcakes, this recipe creates rich, creamy individual cheesecakes with a crunchy cookie base. Perfect for dessert, parties, or a special treat, these no-bake cheesecakes are surprisingly easy to make. Get ready for a cool and creamy delight!

Prep Time 20 mins
Cook Time 14 mins
Calories 223.2 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Cookies And Cream Mini Cheesecakes 42

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cookies And Cream Mini Cheesecakes

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Cookies And Cream Mini Cheesecakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Cookies And Cream Mini Cheesecakes

  1. Preheat oven to 275°F (135°C).
  2. Line a standard 12-cup muffin tin with paper liners.
  3. Place one whole Oreo cookie (or similar chocolate sandwich cookie) in the bottom of each liner.
  4. In a large bowl, beat 16 ounces (2 packages) of cream cheese with an electric mixer on medium speed until smooth and creamy.
  5. Gradually add 1 cup granulated sugar, beating until fully combined and smooth.
  6. Beat in 1 teaspoon vanilla extract.
  7. Drizzle in 2 large eggs, one at a time, mixing well after each addition.
  8. Beat in 1/2 cup sour cream and a pinch of salt until just combined.
  9. Gently fold in 1/2 cup finely chopped Oreo cookies.
  10. Divide the batter evenly among the prepared muffin liners, filling each about ¾ full.
  11. Bake for 22-25 minutes, or until the filling is set around the edges and the center is just slightly jiggly.
  12. Let cool completely in the muffin tin on a wire rack.
  13. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to fully set and chill.
  14. Carefully remove the mini cheesecakes from the muffin liners just before serving.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

49g

Fat

41g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)