Cookies & Cream Mini Cheesecakes | How to Be Awesome on $20 a Day

Cookies & Cream Mini Cheesecakes

Dessert Pie & Cheesecake

Cookies & Cream Mini Cheesecakes are adorably sweet treats. This super simple recipe uses one side of your cookie as the crust, and the other side as a topping. And because they’re so small, they bake up in no time. Let’s get into it.

Cookies & Cream Mini Cheesecakes | How to Be Awesome on $20 a Day

The days all run together in my two bedroom flat in Glasgow where hopefully in a few days you’ll be able to meet up with someone outside your household, but only outside and at a two metre distance. Not that I really have anyone I can meet up with since we don’t have a car, and you’re still not supposed to be using public transport.

I’m not desperate to get out, but I do wonder if I’m still real. Can other people see me? Do I actually exist?

What are things like where you live? Are you allowed out? It seems like a lot of places in the states you can pretty much go wherever you want. I get a little panicky when I see people going into someone else’s house. When will that wear off?

Cookies & Cream Mini Cheesecakes | How to Be Awesome on $20 a Day

To cheer us up, I’ve made the most adorable sweet treat, Cookies & Cream Mini Cheesecakes. I used Oreos here, but just in case you can’t get them or want to make this a little cheaper, any cream-filled chocolate cookie will work. These are quite sweet, but luckily, they’re also quite small. Just a few bites is enough to get your fix and put a smile on your face.

How to make Cookies & Cream Mini Cheesecakes

These are so simple. Put some cute cupcake papers in your muffin pan. Split your cookies in half and put the cream side in the bottom of each paper. This is your crust. If the cream doesn’t stay all on one side, no big deal. Just use whichever side has the most cream as the crust. Put the other side of each cookie in a bag, and give it a bash to break up the cookies into rubble.

Then all we have to do is mix together some softened cream cheese, sugar, vanilla, and room temperature eggs until smooth. Divide that evenly amongst your cups, sprinkle on your bashed up cookies, then bake for about 20 minutes. Let them cool on the counter, then put them in the fridge for at least four hours. I think it’s always best to make cheesecake the day before you actually want to eat it.

I halved this recipe because it’s just the two of us in the house, and it worked great. Adjust as needed if you only have a few people around or if eggs are scarce where you live.

Cookies & Cream Mini Cheesecakes | How to Be Awesome on $20 a Day

I often wonder what the history books will say about 2020. Will we be heroes for staying in our houses? Will this be the catalyst for the reforms we’ve so desperately needed? I don’t know.

At least they can say we ate as well as we could. Make yourself some Cookies & Cream Mini Cheesecakes and just laugh for a while if you can. It’s a strange time to be alive, but I’m grateful for every minute of it. Stay awesome, friends.C

Craving more cheesecake? Try this Chocolate Peanut Butter Cheesecake. It’s ridiculous in the best possible way.


Cookies & Cream Mini Cheesecakes

Cookies & Cream Mini Cheesecakes | How to Be Awesome on $20 a Day

Cookies & Cream Mini Cheesecakes are adorably sweet treats. With a cookie crust and a cookie crumb topping, they come together quickly and taste delightful.

  • Author: Renee
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


  • 12 Oreos or other chocolate sandwich cookies
  • 16 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature


  1. Preheat your oven to 325 and line your muffin pan with 12 cupcake papers.
  2. Twist apart your cookies and place the cream side into the bottom of each cupcake paper.Put the other half of each cookie in a zip top bag. Smash them up and save them for topping later.
  3. With your electric mixer on medium, combine the cream cheese, sugar, vanilla, and eggs until smooth.
  4. Evenly distribute your cheesecake mixture over your cookie crust, then sprinkle your smashed up cookie bits over each little cheesecake.
  5. Bake for 20-25 minutes. A faint wobble at the center is fine. Allow to cool to room temperature on the counter, then refrigerate for at least four hours.


This recipe can easily be cut in half to make six cute little cheesecakes.

Keywords: Cheesecake, Cookies and Cream, Mini

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