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–+ servings

Mini Cookies and Cream Cheesecakes

4 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Servings 16 cheesecakes

Ingredients
  

  • 20 Oreo cookies
  • ¼ cup unsalted butter, melted
  • 2 tablespoons granulated sugar

Cookies and Cream Cheesecake

  • 16 oz full-fat cream cheese, softened
  • ⅓ cup sour cream
  • ½ cup granulated sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 6 Oreo cookies, crushed

Instructions
 

  • Preheat your oven to 325°F. Using two muffin pans, line 14-17 cups with paper liners. Set the pans aside.
  • Add the 20 Oreo cookies to a food processor and pulse them until they're a fine crumb. Add in the 2 tablespoons of granulated sugar and the melted butter. Mix until combined.
  • Scoop 1.5 tablespoons of crust mixture into each cup. Using the bottom of a small cup or something similar, press down the cookie crumbs to flatten it smooth. Bake for 8 minutes. Once baked, allow the crusts to cool completely.
  • Using a stand or hand mixer, beat the softened cream cheese for 2 minutes, until is it totally smooth. Add in the sour cream, granulated sugar, and vanilla extract, and mix until combined. Add in the eggs one at a time, and mix just until everything is combined. Fold in the crushed Oreo cookies.
  • Add equal amounts of cheesecake batter on top of the cooled crusts. Bake the cheesecakes for 20-22 minutes. Once baked, allow the cheesecakes to sit for about an hour at room temperature. Then, transfer them to an airtight container and chill them in the refrigerator for at least 3 hours.
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