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Mini Cookies and Cream Cheesecakes

Mini Cookies and Cream Cheesecakes
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  • Cusine



10 original Oreo cookies with cream filling

1 Tbsp unsalted butter

12 oz cream cheese

1/2 C granulated sugar

1 tsp vanilla

1 large egg

1/2 C cookie pieces

1/2 C heavy cream

2 Tbsp powdered sugar

1/2 tsp vanilla

Mini Oreo cookies for topping


Preheat oven to 350°F. Lightly grease a mini cheesecake pan. Set aside. Blend 10 cookies until only fine crumbs remain. Add butter, mix well. Divide among prepared cheesecake cavities, using one small cookie scoop each. Press down to create a flat crust. Bake for 5 minutes. Reduce oven temperature to 325°F. In a large bowl or stand mixer, beat cream cheese with sugar until smooth. Add in vanilla, cookie pieces and egg. Mix until just combined. Fill each cheesecake pan cavity 3/4 full or roughly 1 and 1/4 medium cookie scoop. Tap pan on counter to release air bubbles. Bake for 15-18 minutes. Cool completely on a wire rack. Transfer to fridge to chill at least 4-6 hours or overnight. Mix whipped cream ingredients until stiff peaks form. Carefully remove cheesecakes from pan, removing pan bottoms. Top off with whipped cream and a mini Oreo cookie. Store cheesecakes chilled.