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Cookies & Cream Mini Cheesecakes

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

Ingredients

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

Instructions

  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.

Equipment

Notes

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

Keywords: Cheesecake, Cookies and Cream, Mini

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