Mini Cookies and Cream Cheesecakes are rich, velvety, and perfectly portioned treats made with an Oreo crust, creamy cheesecake filling, and whipped cream topping. They’re easy to prepare, great for entertaining, and ideal when you need a fun and indulgent dessert that everyone will love.

Why You’ll Love This Recipe

You’ll love this recipe because these cheesecakes offer all the decadence of classic cheesecake in convenient mini form. They’re simple to assemble, can be made ahead, bake quickly, and deliver irresistible cookies-and-cream flavor. Perfect for parties, potlucks, celebrations, or anytime you want a no-fuss dessert that looks impressive and tastes even better.

 

 

 

 

Mini Cookies and Cream Cheesecakes

Mini Cookies and Cream Cheesecakes are a dream treat for Oreo lovers. These bite-sized desserts combine a buttery Oreo crumb crust with a smooth, creamy filling studded with cookie pieces, creating a perfect balance of texture and flavor. The mini size also makes them ideal for gatherings where guests want grab-and-go treats.

One of the best parts of this recipe is the ease of preparation. With just a few simple steps, you can create a dessert that feels bakery-quality without the need for water baths or complicated techniques. A food processor or blender helps create a fine crumb for the crust, while a quick mix in a stand mixer or bowl brings the filling together effortlessly.

Because these cheesecakes bake quickly, they’re perfect when you want a dessert ready the same day. The mini format allows for even baking and faster cooling, which is especially helpful when you’re preparing multiple dishes for a special occasion.

The crust itself is simple yet flavorful, made from original Oreo cookies blended into fine crumbs and mixed with melted butter. When baked, it forms a firm and delicious base that pairs beautifully with the creamy filling. It’s the classic cookies-and-cream combination everyone loves.

The filling is rich and silky, with tangy cream cheese balanced by sugar, vanilla, and chopped cookie pieces. Each mini cheesecake has its own built-in cookies-and-cream bite, making every mouthful a delight. The addition of an egg ensures the filling sets perfectly without cracking.

Whipped cream adds a luxurious finishing touch. Light, airy, and slightly sweetened, it balances the richness of the cheesecake and makes the presentation extra special. Topping each cheesecake with a mini Oreo cookie brings the whole cookies-and-cream theme together.

These mini cheesecakes are great for entertaining because they’re portion-controlled and easy to serve. They look beautiful on dessert trays, party tables, and special occasion spreads. Whether it’s a birthday party, bridal shower, baby shower, or holiday gathering, they always impress.

If you enjoy make-ahead desserts, this recipe is ideal. The cheesecakes need several hours to chill, making them perfect for preparing the night before. The flavor and texture even improve as they rest, making them taste even better the next day.

Mini Cookies and Cream Cheesecakes also travel well, making them excellent for potlucks, bake sales, or gifting. Their sturdy crust and compact size help them stay intact, and they’re easy to transport directly in the cheesecake pan or arranged carefully in boxes.

Overall, this recipe delivers everything you want in a dessert—creamy, crunchy, sweet, and visually appealing. With simple ingredients, easy steps, and a crowd-pleasing flavor, these mini cheesecakes are destined to become one of your go-to recipes.

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Servings & Time

Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20–23 minutes
Chill Time: 4–6 hours (or overnight)
Total Time: 5–7 hours

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Ingredients

Crust

• 10 original Oreo cookies with cream filling (not Double Stuf)

• 1 tbsp unsalted butter, melted

Filling

• 12 oz cream cheese, softened

• 1/2 cup granulated sugar

• 1 tsp vanilla extract

• 1 large egg

• 1/2 cup cookie pieces (from 10 cookie halves, cream removed)

Whipped Cream

• 1/2 cup heavy cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

• Mini Oreo cookies, for topping (optional)

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Instructions

1. Preheat the oven to 350°F (175°C).

2. Lightly grease a mini cheesecake pan and set it aside.

3. Blend 10 Oreo cookies into fine crumbs.

4. Add melted butter to the crumbs and mix thoroughly.

5. Divide the crumb mixture evenly into the cheesecake cavities.

6. Press the crumbs firmly to form a flat crust.

7. Bake the crusts for 5 minutes.

8. Reduce the oven temperature to 325°F (163°C).

9. In a large bowl, beat cream cheese and sugar until smooth.

10. Add vanilla, cookie pieces, and the egg; mix until just combined.

11. Fill each cavity about 3/4 full with the cheesecake filling.

12. Tap the pan gently on the counter to remove air bubbles.

13. Bake for 15–18 minutes, until set.

14. Cool cheesecakes completely on a wire rack.

15. Refrigerate for 4–6 hours or overnight.

16. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

17. Carefully remove cheesecakes from the pan.

18. Top each cheesecake with whipped cream.

19. Garnish with a mini Oreo cookie (optional).

20. Keep refrigerated until ready to serve.

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Tips

Ingredient Substitutions

• Substitute chocolate sandwich cookies from other brands if needed.

• Use chocolate whipped cream for an even richer dessert.

• Swap powdered sugar with a flavored sweetener like cocoa sugar.

Make-Ahead & Storage

• Store cheesecakes in the fridge for up to 5 days.

• Freeze without whipped cream for up to 2 months; thaw before serving.

• Add toppings only before serving for best texture.

Serving Variations

• Drizzle with chocolate or caramel sauce.

• Top with crushed cookies instead of whole mini Oreos.

• Pipe whipped cream for a bakery-style look.

Avoid Common Mistakes

• Do not overmix the batter—this causes cracks.

• Make sure cream cheese is fully softened for a smooth filling.

• Allow full chilling time for proper texture.