Go Back

Cookies & Cream Mini Cheesecake Cups

Rich, creamy cheesecake tucked into adorable little cups with plenty of Oreo crunch makes every bite feel like a bakery treat without the fuss. These mini cheesecakes come together with simple ingredients and an easy muffin pan method that feels totally doable on a busy afternoon.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 40 minutes
Servings: 12 mini cheesecake cups
Ingredients Method Notes

Ingredients
  

  • 18 Oreo cookies crushed, divided for crust and filling
  • 16 oz cream cheese softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • whipped cream for topping
  • chocolate syrup for topping
  • crushed Oreos for topping

Method
 

  1. Crush the Oreo cookies and press them into a lined muffin pan to form the crust.
  2. Beat the softened cream cheese and sugar together until smooth.
  3. Mix in the eggs, vanilla extract, and sour cream until combined.
  4. Fold crushed Oreos into the cheesecake batter.
  5. Fill the muffin cups with the cheesecake mixture.
  6. Bake at 325°F for 15–18 minutes until the centers are just set.
  7. Cool the cheesecake cups completely and chill.
  8. Top with whipped cream, chocolate syrup, and crushed Oreo crumbs before serving.

Notes

Store the cheesecake cups covered in the refrigerator for up to 3–4 days or freeze for up to 3 months without toppings. Serve chilled with whipped cream, chocolate syrup, and extra crushed Oreos on top.