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Mini Cookies and Cream Cheesecakes

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.
Prep Time20 minutes
Cook Time20 minutes
Chilling Time6 hours
Total Time6 hours 40 minutes
Servings: 12

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

Instructions

  • Preheat the oven to 350°F (175°C).
  • Lightly grease a mini cheesecake pan and set it aside.
  • Blend 10 Oreo cookies into fine crumbs.
  • Add melted butter to the crumbs and mix thoroughly.
  • Divide the crumb mixture evenly into the cheesecake cavities.
  • Press the crumbs firmly to form a flat crust.
  • Bake the crusts for 5 minutes.
  • Reduce the oven temperature to 325°F (163°C).
  • In a large bowl, beat cream cheese and sugar until smooth.
  • Add vanilla, cookie pieces, and the egg; mix until just combined.
  • Fill each cavity about 3/4 full with the cheesecake filling.
  • Tap the pan gently on the counter to remove air bubbles.
  • Bake for 15–18 minutes, until set.
  • Cool cheesecakes completely on a wire rack.
  • Refrigerate for 4–6 hours or overnight.
  • Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Carefully remove cheesecakes from the pan.
  • Top each cheesecake with whipped cream.
  • Garnish with a mini Oreo cookie.
  • Keep refrigerated until ready to serve.

Notes

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.