Cookies and Cream Cheesecakes
The Cookies and Cream Cheesecakes are creamy, easy, and delightful. Each one has a full Oreo as the crust!
Someone needs to send the memo to Florida that fall is officially here. My sons had back-to-back soccer and baseball games on Saturday and I about had heat stroke sitting in the sun chasing around my other kids.
But fall baking gets me in the mood no matter what the temperature is. I have an unwritten rule for myself that I don’t start baking pumpkin recipes until October 1st since I tend to burn myself out on them.
I’m not really good at that moderation thing. So don’t worry, the pumpkin recipes will be coming soon.
Until then, enjoy these mini Cookies and Cream Cheesecakes (and check out these Cookies and Cream Brownies). There were perfectly creamy with chunks of Oreos throughout. They only have a few ingredients which I like especially when my boys are helping me in the kitchen.
Cheesecakes can be intimidating and involved with water baths and springform pans but these were so easy.
I knew it was a sign that I had to make these because I bookmarked them and on the same day my friend Kaela posted them. I cut the recipe in half and took them to my friends house for dessert. I dare you to eat just one!
Cookies and Cream Cheesecakes
The Cookies and Cream Cheesecakes are creamy, easy, and delightful. Each one has a full Oreo as the crust!
Ingredients
- 42 Oreos, 30 left whole and 12 coarsely chopped
- 2 pounds cream cheese, softened (32 ounces)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 1 cup sour cream
- pinch of salt
Instructions
Preheat oven to 275°. Line standard muffin pans with liners (30 liners). Place 1 whole cookie in the bottom of each liner.
- Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
- Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
- Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.
Recipe Notes
Source: original recipe by Martha Stewart ; via Cookin' and Kickin'
Thank you!! I just won my office baking contest with this recipe!!!! I used double stuff Oreos for the bottom. So delicious.
Hi there. These look amazing. Could you please convert your measurements to grams instead of pounds/ ounces as we do not use those measurements in South Africa and would not want to get them wrong. Would my oven be set at 140 degrees celcius as well? Thanks.
Im guessing a 12 cupcake pan? Thanks!
It makes 30 cheesecakes give or take.
Really want to make these.. has anyone used a convection oven? Do we adjust temp and time? TIA, I’m not great in the kitchen but would love to surprise my kids with these!
Is the temperature really 275 degrees? that just seems like an odd temp to me.
oops…..just read through other comments….got it….sorry~
Hello! Just one question, why do you say to leave them in the tin until served? Will they fall apart otherwise? Would keeping them in a container in the fridge until they’re served be okay too? Just wondering, thanks!!
Yes, that would totally work too!! You don’t have to worry about keeping it in the tin.
Anyone have a calorie count for one of these? I’m logging my food intake. Thanks.
Yes! They are 250 calories per cheesecake.
Great recipe
I’ve made these so many times! all my friends love them they are amazing!
This was awesome. Made it with a lot of substitutes due to lack of ingredients and still turned out amazingly delicious
I think there’s a typo in your recipe… 275 F for 22 minutes doesn’t make sense.
Not a typo. Slow and low is the key to a moist cheesecake.
I should have cut the recipe in half – lol!! But I am LOVING how simple these little guys are 🙂 I can’t wait to try them in a few hours when they’re done in the fridge – thanks for posting!
I tried them.
One word: A M A Z I N G ! ! !
A friend told me it was the best sweet he had ever tried!
Thank you!
Yay! Score for you.
I made them, and yes, they are awesome! I must have used too-small muffin cups, because I had a ton of leftover cheesecake batter. I ended up just making cups without an oreo bottom, LOL – I didn’t know what else to do with it all! Excellent recipe! Thanks for sharing 🙂
Hmmm. That’s weird. Glad you liked them though!
I want to make these for my boyfriend’s sister’s son for his 1st birthday party this Sunday. If I make these tonight will they be okay for Sunday if I keep them in the refrigerator? (how long will they stay good?)
These stay good for a couple of days so you should be fine!
I made these today using gluten free cookies. I do not like the crumbs so I left them out. This is excellent. Thanks for sharing the recipe and instructions.
Do you cook with cream and then refrigerate?
Yes, bake them and then refrigerate.
This is by far the best cheesecake recipe I have ever tried! They came out so good! My friends and family have said that it’s better than Junior’s and Cheesecake Factory! Definitely will bake again!