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