Cookies and Cream Cheesecakes

Name: Cookies and Cream Cheesecakes
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 30 cheesecakes
Ingredients: 42 Oreos, 30 left whole and 12 coarsely chopped; 2 pounds cream cheese, softened; 1 ½ cups granulated sugar; 1 teaspoon vanilla extract; 4 large eggs, lightly beaten; 1 cup sour cream; pinch of salt

User Reviews

4.6

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings
30 cheesecakes
Course
Dessert
Cuisine
American

Cookies and Cream Cheesecakes

Farrah Morgan

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The Cookies and Cream Cheesecakes are creamy, easy, and delightful. Each one has a full Oreo as the crust! These cheesecakes are always a crowd pleasing dessert.

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Ingredients

Servings

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, softened (32 ounces)
1 ½ cups granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

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Instructions

Preheat oven to 350° F. 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 18-22 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.