Cookies and Cream Mini Cheesecake

Looking for a different dessert recipe?   Have I got one for you!  These fun Cookies and Cream mini Cheesecakes are an adult twist on a favorite childhood cookie.   The mixture of cheesecake and Oreo are a great way to give some variety to your dessert options.  These little individual servings are perfect for dinner parties too!

Print Recipe

Cookies and Cream Mini Cheesecake

Cuisine: dessert

Author: Angel Hickman Peterson

Ingredients

• 16 Oreos: (12 left whole, and 4 chopped/crushed)
• 2 – 8oz packages cream cheese (can use 1/3 less fat for a lighter version), bring to room temperature
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 2 large eggs , room temperature, lightly beaten
• 1/2 cup sour cream (can use light sour cream for a lighter version)
• Pinch of salt

Instructions

• Preheat oven to 275 F.
• Line 12 muffin tins with paper liners. Place 1 whole Oreo in the bottom of each tin.
  
• In a large bowl combine the cream cheese with the sugar (add gradually) and vanilla while continuing beating.
  
• Next add the in the beaten eggs, scrapping down the sides if needed.
  
• Add the sour cream and salt to the cream cheese mixture.
  
• Finally, add the chopped cookie pieces by stirring them in by hand.
  
• Pour the batter into the prepared tins, filling each almost to the top.
  
• Bake, rotating pan halfway through, until filling is set, for about 22 to 25 minutes.
  
• Let them cool in the tins for about 15 minutes before transferring them onto a plate.
• Put them in a refrigerator for at least 4 hours before serving. You can also put in the freezer for a quicker setting time.