Cookies and Cream Cheesecakes

The Cookies and Cream CheesecakesΒ are creamy, easy, and delightful. Each one has a full Oreo as the crust!The Cookies and Cream Cheesecakes couldn't be any easier. 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 KaelaΒ 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
Prep Time
22 hrs 14 mins
Cook Time
22 hrs 14 mins
Servings: 30 cheesecakes
  • 42 Oreos , 30 left whole and 12 coarsely chopped
  • 2 pounds 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs , lightly beaten
  • 1 cup sour cream
  • pinch of salt
  1. Preheat oven to 275Β°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
  2. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
  3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
  4. 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'


The Cookies and Cream Cheesecakes couldn't be any easier. Each one has a full Oreo as the crust!


Speak Your Mind



  1. These are so cute! I bet they taste amazing too

  2. These are so pretty! I made something similar recently, so easy and good! Great recipe! Hope fall comes to you soon!

  3. I am in love. These are perfectly adorable, and definitely easy for me to whip up when I have a cheesecake craving…not that that’s a frequent occurrence…

    And that’s a wonderful photo!

  4. UGH! If you keep posting stuff like these, when am I ever going to be able to start my diet?!?!

  5. These look so yummy. What a fun idea. We love Oreo’s at our house, so I’m going to have to give these a try. Yum!

  6. awww, what to say ! they look heavenly and I am sure taste so!
    i am short of liners so have to wait ,so hard …

  7. YUM! What could be better than oreo and cheesecake together!

    I need to pace myself on the pumpkin, good idea to wait til Oct. 1st.

  8. aaaaaa, I want one NOW!! yum, they look scrumptious!!

  9. LOVE this! I’m pinning and stumbling, and hopefully MAKING ASAP!

  10. I wish I could eat these! So amazingly yummy looking. Mmmm. I utterly dislike being lactose intolerant!

  11. I made these too after seeing them on Pinterest – I was a bit let down. I felt they had too much sour cream in them, tasted more like sour cream than cheese cake. They are easy though!

  12. DEFINITELY Making these this week!

  13. this looks so good!

  14. Holy Cow…these look so good! May have to make these for my birthday! πŸ™‚

  15. These look amazing and I bet the cheesecake blends wonderfully right into that Oreo. What a great idea!

  16. @Ang,
    Sorry you were let down. I actually loved these and didn’t even notice the sour cream in them.

  17. These look really good…thanks for the recipe, can’t wait to try them!!

  18. The cakes look and sound delicious. There is a Strawberry Ice Cream Cheesecake by Christ Cakes out and they are awesome. again looks great. Thanks.

  19. I need these in my life. For real.

  20. Oh – My – Goodness.. looks amazing!!!!!!!

  21. I can’t wait to make these…thanks for making deliciousness like this totally attainable!

  22. I’ve made these before and the whole oreo at the bottom could not be more of a crowd pleaser πŸ™‚

  23. I made these last Saturday for a big family party! Awesome recipe! LOVE IT!

  24. I made these for thanksgiving and they turned out DELICIOUS!! So so good. And now I am 5 pounds heavier πŸ™‚

  25. I made these this year and they were a huge success πŸ˜‰

  26. I made these today but I found the base burnt a bit any tips how to stop that it kind of ruined the taste

  27. I always come to you for dessert recipes and this didn’t disappoint! I made it tonight for my Husband’s birthday and they are so good!

  28. @Unknown,
    The base should not be burnt. Make sure your oven rack is in the middle and even reduce the baking time if needed but I have never had this problem with these. Good luck!

  29. does anyone know how long these will keep? I am planning on making them for a party and wanted to see if i could prepare them a little ahead of time. thanks!

  30. This might make these for Easter? Would they look good if I added red food coloring to make them pink??

  31. @Ashley,
    I’ve actually made these pink for breast cancer awareness month and they were cute!

  32. Those were DIVINE!!! I have been craving cheesecake for a LONG time now and those hit the spot, plus super easy to make! Win win!

  33. After putting in the batter, the oreo at the bottom floats. Any advice on how to avoid this?

  34. @Olfat Sakr,
    Really? I haven’t had anyone else have that happen to them…shoot! My batter is pretty thick so the Oreo stays down. Is your batter thick?

  35. These are GREAT!
    I made these but I had a hard time making them full fat and full size.

    Instead, I used 1/3 less fat Cream Cheese, 0% Chobani greek yogurt (instead of sour cream), and I used mini Oreos and I put them in mini cupcake tins with mini cupcake papers. So now they are bite size and still really creamy and decadent!

    I only used 1/4th of the ingredients as I didn’t need a billion of them and it made 2 1/2 dozen.
    Great recipe!

  36. Hi! I just made them for my office pot luck and they went great! I had no issues with the baking process. Just eat them fast because they get messy when the cheesecake softens. πŸ˜€

  37. Is the entire baking time 22 minutes or is that the half way point that you turn them?

  38. Best ever and so easy.

  39. @Anonymous,
    No, the complete baking time is 22 minutes.

  40. I made these today and they were AMAZING!!! I crushed some extra oreos and sprinkled them on top and I also added a bit of almond extract. Thanks for the great recipe!

  41. So I’m wanting to make these for my birthday! You said you did half the recipe to do them in the cupcake things. So would I cut the recipe in half still if I do want to make like 30 in the cupcake tins??

  42. @Miranda,
    I cut the recipe in half and made only 15 cheesecakes so if want to make 30 just make the whole recipe. Happy Birthday!

  43. I needed closer to 30 minutes and my oven usually runs on the hot side. Great recipe though!!

  44. Is the temperature for the oven degrees farienheit or celcius?

  45. Lovely! Making them as we speak!

  46. Can you use this same recipe but use a vanilla cream cookie and pumpkin flavoring for the cheesecakes? I’ve tried this Oreo recipe and LOVE it!!! Wanted to try and change it up a bit for Thanksgiving. I was thinking of using Paula Dean’s Pumpkin cheesecake recipe but making them minis like you did with the Oreo cheesecakes. Thoughts?

  47. Can these be frozen?

  48. I thought these were easy to make and delicious. I did divide recipe in half to make 15. The temperature for baking was written as 275 for 22 minutes. I needed to keep these in much longer. I realize every oven is different. I do have a Dacor oven which also allows for convection.
    Wondering if there was a typo on cooking temp in the recipe. Maybe I should up the temp and cooking time. Or use convection setting? Or maybe place a baking sheet under the cupcake tray?
    Any suggestions before I make again….

    • Christy {The Girl Who Ate Everything} says:

      No typo! The temperature should be 275 degrees. Every oven is different so maybe you should up the temp for yours…

  49. I apologize in advance for this dumb question, but….. what do you mean until filling is “set?” This is my first try at making anything in the cheesecake family and I am afraid to take them out too early. Any other descriptive information would be appreciated. :o)

    • Christy {The Girl Who Ate Everything} says:

      Just make sure that the center isn’t jiggly and that it doesn’t look wet. If you touched the top it shouldn’t leave anything on your finger. And not a dumb question at all.

  50. Do these freeze well? I want to try and make them ahead of time for my sister’s bridal shower

  51. hey how many people would this serve??

  52. Just took these babies out of the oven. No issues so far….cooked mine an extra 5 min. Can’t wait until they are refrigerated and ready to eat!

  53. Thanks for this recipe using regular muffin tins. A moment ago I was at a “competitors” site, for a similar recipe, and she required you to use a mini cheesecake pan, which is around $25 at Amazon. Alton Brown would not approve…

  54. Monica Shearer says:

    I made this recipe today…AWESOME!

  55. my oven is fan assisted, do I still need to preheat my oven to 275?

  56. Silly question – When you say transfer to a wire rack, do you mean the whole pan? Or each cupcake individually? Thanks.

  57. Hi there, I was wondering if you used standard muffin tin or the mini ones? Your oreo cheesecake looks like the mini ones. If not, I was planning to make it smaller so it is easier to eat in one bite. Do you know if the regular size oreos would fit in the small muffin liners and should I bake it half the amount of time since they are smaller?


    • Christy {The Girl Who Ate Everything} says:

      I used a standard muffin tin. I don’t think the regular oreos would fit in the small muffin liners. You should definitely bake them for less time if they are smaller although I can’t be sure if it’s exactly half.

  58. I was hoping to make this recipe today but I have no cupcake wrappers. Do you think it’s possible to make this in a 9×13 and just make it as one large cheesecake.. Any ideas on adjusting times/temps?

  59. Made these with my kids today & think it’s safe to say they are a new family favourite! Absolutely delicious!

  60. Great recipe. I made them and it turned out really well.

  61. 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!

  62. Do you cook with cream and then refrigerate?

  63. 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.

  64. 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?)

  65. 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 πŸ™‚

  66. 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!

  67. I should have cut the recipe in half – lol!! But I am LOVING how simple these little guys are πŸ™‚ I can’t wait to try them in a few hours when they’re done in the fridge – thanks for posting!

  68. I think there’s a typo in your recipe… 275 F for 22 minutes doesn’t make sense.

  69. Josh and Amber says:

    This was awesome. Made it with a lot of substitutes due to lack of ingredients and still turned out amazingly delicious

  70. I’ve made these so many times! all my friends love them they are amazing!

  71. Great recipe

  72. Anyone have a calorie count for one of these? I’m logging my food intake. Thanks.

  73. 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!!

  74. Is the temperature really 275 degrees? that just seems like an odd temp to me.

  75. Michelle Real says:

    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!