Mini Cookies and Cream Cheesecakes

Mini cookies and cream cheesecakes featuring a rich chocolate crust, a classic cheesecake layer with cookie pieces throughout and topped off with homemade sweetened whipped cream and a mini Oreo cookie. 

Mini Cookies and Cream Cheesecakes Recipe from

This week has been weird, in a totally – okay mostly – good way! Because let’s not forget the shattered glass and bird food everywhere. Monday we spent easily 3 plus hours outside in the pool. It was so much fun. We’ve never spent that much time out there as a family. At least not that I remember. Little kids get tired of it fast. And parents of little kids get sick of it fast because you’re always floating around with a baby or monitoring. Once they’re bigger, it’s easier and way more fun. The girls can touch the bottom and our oldest is now attempting to learn to swim on her own. I bought paddle boards or whatever you want to call them but the girls can’t seem to figure them out. Instead, they like holding onto a float and kicking around. Hey, whatever works! And then there’s lil man… he’s totally content just floating around.

We had so much fun that we did it all again yesterday, only for not quite as long because we went out later. But on top of having another fun swim day, totally soaking up summer and sun – my oldest got her first pair of sneakers with laces. I mean it’s kind of epic in kid world. I don’t remember my first pair, but she loves hers. But wait… here’s the kicker. I showed her for maybe 1-2 minutes how to tie them – tops! She’s already got it down! She’s over the moon excited and proud of herself and obviously we’re pretty proud of her too. I didn’t expect her to pick it up so quick! If only everything were that easy!

Mini Cookies and Cream Cheesecakes Recipe from

Like these cheesecakes. Clearly I love making them. They’re fun and cute. Bite sized treats for any and all occasions. The day ends in y – totally a celebration. The sun came out – another reason to celebrate. Wait… it’s a birthday, holiday, weekend, etc etc – totally a reason to celebrate with bite sized cheesecakes! Okay, they’re really 2-3 bite but you get the idea. You don’t need a plate for them. But you’ll probably want one because you won’t want to  just eat one of these babies.

These adorable cheesecakes feature rich chocolatey crust, a traditional cheesecake filling with cookie bits throughout and finished off with homemade sweetened whipped cream and mini Oreo cheesecakes. Seriously. The. Best.

If you love Oreos or cheesecake – you’ll be in heaven with these. Go buy yourself a mini cheesecake pan HERE and whip these up!

Mini Cookies and Cream Cheesecakes Recipe from

Yield: 12 cheesecakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes +

Mini Cookies and Cream Cheesecakes

Bite sized cookies and cream cheesecakes topped off with homemade sweetened whipped cream and a mini Oreo cookie.



  • 10 original Oreo cookies with cream (*not Double Stuf)
  • 1 Tbsp unsalted butter, melted


  • 12oz cream cheese, softened
  • 1/2C granulated sugar
  • 1 tsp vanilla
  • 1 egg
  • 1/2C cookie pieces (10 cookie halves, cream filling removed)

Whipped cream:

  • 1/2C heavy cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla
  • Mini Oreo cookies for topping


Preheat oven to 350 degrees. 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 degrees.

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.

Baked by Rachel original

More bite size desserts:
Mini toasted s’more cheesecakes
Mini banana cheesecakes with Nilla wafer crust
Mini red velvet cheesecakes
Mini coffee cheesecakes with caramel whipped cream
Lemon shortbread tartlets
Cream puffs
Pecan cherry thumbprint cookies
Brownie bites

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131 Responses to “Mini Cookies and Cream Cheesecakes”

  1. #
    Lauren — July 18, 2014 at 12:26 am

    Hi there! These look AMAZING and so I made a batch today for a bridal shower – my only issue is the color. While yours are pretty white with flecks of brown cookie, mine are more grayish-brown. I wonder if I mixed the cookies in so much that they became blended into the batter too much. I haven’t tasted them yet because they’re still cooling, but I’m optimistic!

    • Rachel — July 18th, 2014 @ 7:25 am

      It could be that you had a lot of crumbs as well. I’m sure they’ll still taste great. Enjoy! :)

  2. #
    Ayu — July 25, 2014 at 10:48 pm

    Hi there, what does 1/2C means?

    • Rachel — July 26th, 2014 @ 8:36 am

      1/2 cup

  3. #
    Katrina — July 30, 2014 at 10:28 am

    can this recipe be frozen?

    • Rachel — July 30th, 2014 @ 1:23 pm

      I haven’t personally tried, but if you’re familiar with the logistics of freezing cheesecakes then I’d say give it a try! :) Good luck!

  4. #
    Susan — August 13, 2014 at 1:01 pm

    These look absolutely divine. Would like to try them out. What cream cheese brand do you use / recommend for baked cheese cakes.

    • Rachel — August 13th, 2014 @ 1:45 pm

      I like using Philadelphia Cream Cheese, but if that isn’t available in your area I would use the best quality cream cheese brick you can find.

  5. #
    Laura — August 19, 2014 at 9:30 pm

    These look amazing, and they’re definitely a “must try.”
    Would baking these in muffin tins affect the oven time?

    • Rachel — August 21st, 2014 @ 7:43 am

      The time shouldn’t change unless you increase the amount per tin, as muffin tin cavities are much larger than that of the cheesecake pan.

  6. #
    Michelle — September 12, 2014 at 11:37 am

    I am sooo looking forward in making these!! I just had a quick question.. Would it be ok to have them unrefrigerated for 4-5 hours before eating or will they get messed up?
    Thank You!!

    • Rachel — September 12th, 2014 @ 12:56 pm

      The cheesecakes themselves should be okay kept at room temperature for a bit, however do not add whipped cream until you’re ready to serve them.

  7. #
    Jackeline — September 18, 2014 at 9:48 am

    Hi there! I’m making these for a party and the final product will be out of the fridge for 2-3 hours… Do you think the whipped cream will hold up? Or should I make a stabilized whipped cream recipe? Thanks!

    • Rachel — September 18th, 2014 @ 12:01 pm

      I would either prepare a stabilized whipped cream or hold off on piping the whipped cream until just before serving. Enjoy!

  8. #
    connie — December 3, 2014 at 10:51 am

    how much does it cost to get the stuff for th cookies

    • Rachel — December 3rd, 2014 @ 12:13 pm

      I’m sure the price varies per region slightly but are easily found in local grocery stores and other large chain stores carrying food.

  9. #
    nikka — January 13, 2015 at 11:24 pm

    hi, i plan on making this for my mom and her friends. i dont have the same pan you used but i have a mini muffin pan. if i use it, will there be any changes in the recipe or baking time? thanks

    • Rachel — January 14th, 2015 @ 7:36 am

      Mini muffin tin cavities are much smaller than the cheesecake pan cavities so you’ll need to adjust for that. Also, I’d recommend using liners for easy removal. Good luck!

  10. #
    Nik — January 16, 2015 at 7:37 am

    Hi. I went to the store today and bought cream cheese that comes in tubs because apparently they dont sell the ones that are in blocks anymore. I bought 4 packs as I wanted to make more than 1 batch of this recipe. I googled it if its fine to use but pretty much all the responses said it wont work since it had air incorporated to it. I am not from the US btw. I bought a Philly cream cheese in tubs BUT it doesnt say “whipped” in it. I assume its still the same as the block ones? Please help, Thanks

    • Rachel — January 17th, 2015 @ 8:21 am

      Because it’s product in a different country, I can’t be 100% sure. However, in the US, tub cream cheese is not interchangeable with brick cream cheese. It’s certainly worth a try if you’re up for the experiment, but I can’t promise that it will work.

  11. #
    Kelly — February 13, 2015 at 10:37 pm

    I have made these a couple of times and they are delicious!

    • Rachel — February 14th, 2015 @ 7:56 am

      So glad to hear it! :)

  12. #
    Lisa — March 24, 2015 at 11:12 am

    I am just about to start making these and am suddenly wondering …. For the base do I crumb the Oreo’s with their cream centre or without?

    • Rachel — March 24th, 2015 @ 12:36 pm

      For this particular recipe, as long as you’re using original Oreos (not double stuffed etc), process with the filling as that will act as the sweetener and additional binder.

  13. #
    Victoria — May 2, 2015 at 1:27 pm

    Hi! I love this recipe but I was wondering what is the serving size of this recipe? So I can know if I need to adjust the ingredients.

    • Rachel — May 3rd, 2015 @ 7:05 pm

      The recipe makes 12 mini cheesecakes.

  14. #
    Holly — June 24, 2015 at 12:11 pm

    These look yummy! I’m wondering how long they stay fresh for? We have friends coming in next week and I thought these would be yummy for while they’re here bbut would like to make them ahead of time.

    • Rachel — June 25th, 2015 @ 8:51 am

      You could easily make them up to a few days ahead just fine. Be sure to wait and top them off with whipped cream just prior to serving.

  15. #
    Olivia — July 25, 2015 at 3:45 pm

    Oh my gosh! I had to come back and leave a comment. I scaled down the recipe to make only 2 mini cakes and I am so impressed – these are SO GOOD!!! Thanks!

    • Rachel — July 27th, 2015 @ 10:02 am

      So glad you enjoyed them! :)

  16. #
    Tosha — August 21, 2015 at 12:29 pm

    Can you make this recipe in one single dish- like for instance a pie pan or glass casserole dish? I don’t have a mini cheesecake pan and always prefer to make one big batch and cut it up. Suggestions?

    • Rachel — August 21st, 2015 @ 3:36 pm

      You certainly could try. However, this was specifically written to be mini cheesecakes so the amounts and cook time will vary greatly if you choose to do it as one larger cheesecake.

  17. #
    Barbara They are indeed delicious. Any one since last comment try freezing them — September 12, 2015 at 10:03 pm

    can they be frozen? They are great

    • Rachel — September 13th, 2015 @ 7:56 am

      I haven’t personally frozen cheesecakes, however they should be fine. Just be sure to wait and top them with whipped cream prior to serving.

  18. #
    Jen — December 9, 2015 at 9:36 pm

    I’ve made these multiple times and LOVE them! Do you think there is anyway to make a peppermint version without compromising the recipe? Peppermint oreos won’t work since we take the filling out…peppermint extract?

    • Rachel — December 10th, 2015 @ 7:12 am

      So glad you’ve enjoyed them, Jen! You could certainly substitute peppermint for the vanilla. Good luck!

  19. #
    Ana — December 20, 2015 at 5:44 pm

    Thank you for the recipe!
    Just wanted to know if the oreo filling is left in with cookies when making the crumbs?

    the Crust should be made with oreo with filling and melted butter?

    • Rachel — December 20th, 2015 @ 7:38 pm

      For this recipe, the cream filling is used along with the cookie pieces. Just be sure to use original since it has less filling compared to the ‘Double Stuf’. Enjoy!

  20. #
    gizem — December 22, 2015 at 2:09 pm

    hi, great recipe! i’m going to bake them tomorrow, do you think mascarpone would work just fine?

    • Rachel — December 22nd, 2015 @ 7:08 pm

      Typically mascarpone and cream cheese aren’t always interchangeable, at least not without altering the recipe a bit. Mascarpone will create a softer cheesecake that may or may not work with this type of cheesecake. You’re more than welcome to give it a try, but I can’t promise what the end result will be like. Good luck!

  21. #
    Kari — January 14, 2016 at 9:51 am

    It was never mentioned in your recipe what to do with the cream center that is scraped from the cookies so some of it went straight into my mouth. It was a childhood dream realized, haha! Thanks for the delicious recipe. It was enjoyed by all!

    • Rachel — January 15th, 2016 @ 7:12 am

      Haha you had the right idea with the cream filling. ;)

  22. #
    Meenal — March 16, 2016 at 10:02 am

    Hello! 2 questions: Do you have any issues with the cheesecakes sinking? And do you grease the pan for easy removal? Thanks! These look so adorable.

    • Rachel — March 16th, 2016 @ 10:39 am

      I do occasionally but not always and sometimes it’s just one in a bunch. I do grease the pan lightly which will help aid in their removal as well as prevent it from sticking as it cooks. Which, if it sticks can also cause a crater in the center. Good luck!! :)

  23. #
    Jasmine — June 22, 2016 at 11:44 pm

    Hello! I am going to be making these for a party on Saturday, and have just one question. Is the 1 Tbsp of butter melted or just softened? Thanks in advance!

    • Rachel — June 23rd, 2016 @ 8:08 am

      You should use melted butter. Enjoy!

  24. #
    Marie — August 3, 2016 at 11:01 pm

    Hello, Did you bake these in a regular or convection oven? Also, can I freeze these and then put the whipped cream on top? thanks,

    • Rachel — August 4th, 2016 @ 7:56 am

      Standard baking (non-convention) was used. I haven’t personally frozen them, but many have success freezing cheesecake. Definitely wait to top them with whipped cream prior to serving.

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