Mini Oreo Cookie Cheesecake Recipe
An Oreo cookie and cheesecake lover’s delight, this mini Oreo cookie cheesecake recipe is delicious and fun.
A great dessert for large groups or parties, it is an easy mini cheesecake recipe.
This mini cheesecake has a crust of cookie and cookie pieces mixed in with the creamy cheesecake batter.
Yield: 2 dozen
- 3 packages (8 ounces each) cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 eggs, at room temperature
- 20 Oreo cookies, divided
- Sliced strawberries for garnish, optional
Preheat oven to 350 degrees F. Line muffin pan cups with 24 foil or paper cupcake liners. Split 12 Oreo cookies in half and put one cookie half, middle side up in each liner. Set aside.
Place 8 whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into pieces by rolling a rolling pin across the bag until the cookies are broken into pieces.
In a large bowl, with mixer on medium speed, beat cream cheese and sugar until creamy. Blend in sour cream and vanilla. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in cookie pieces. Spoon batter evenly into cupcake liners.
Bake for 30 to 35 minutes or until centers are set. Remove from oven and cool completely. Refrigerate several hours or until chilled. Garnish each serving with strawberry slices, if desired.
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