Print Recipe

Cookies and Cream Mini Cheesecake

Cuisine: dessert
Author: Angel Hickman Peterson


  • 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


  • 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.