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Mini Cookies and Cream Cheesecakes

Bite sized cookies and cream cheesecakes topped off with homemade sweetened whipped cream and a mini Oreo cookie.
Prep Time15 mins
Cook Time20 mins
Total Time6 hrs
Course: Dessert
Cuisine: American
Keyword: Cheesecake
Servings: 12 cheesecakes

Ingredients

Crust:

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

Filling:

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

Whipped cream:

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

Instructions

  • 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.

Notes

An original recipe from Baked by Rachel