Mini Cookies and Cream Cheesecake Bites are made of a delicious crumbly chocolate Oreo cookie crust that’s topped with creamy Oreo cheesecake and topped with whipped topping.
Keyword: Bite Sized, cheesecake, Mini, Oreo
Author: Jennifer Fishkind
12chocolate sandwich cookies(Oreo or generic version), finely crushed
3tbspsalted sweet cream buttermelted
1½tsppure vanilla extract
4chocolate sandwich cookiesfinely crushed
Preheat the oven to 325*. Generously spray a muffin pan with nonstick spray. Set it aside.
Using a medium size mixing bowl, stir together the crushed cookie crumbs and melted butter.
Spoon a tablespoon of the cookie crumb mixture into each of the prepared muffin cups.
Tamp down the crumb mixture.
Bake for 5 minutes.
Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 minute or until smooth.
Add the sour cream and continue mixing until completely combined.
Add the egg, vanilla extract and granulated sugar, continue mixing until completely combined.
Fold in the finely crushed cookie crumbs.
Evenly divide the filling between the muffin cups.
Bake for 18 minutes. Remove from the oven and allow the cheesecakes to rest for 30 minutes. Refrigerate for 2 hours to overnight.
Remove the pan from the refrigerator. Carefully remove the cheesecakes from the muffin pan. Top with the chocolate shavings, if you wish to garnish the cheesecakes.
Storage:Store any leftovers in an airtight container for up to 5 days. You can freeze the cheesecakes, in an airtight container for up to 1 month. Allow the cheesecakes to thaw before serving.Important Notes
You can line the muffin pan with cupcake liners. This can be a fun way to make them for an occasion, and use a liner that goes with your theme!
Instead of cookie crumb crust, you can use a whole chocolate sandwich cookie. Omit the crumbs and the melted butter. Place the cookie in the bottom of the prepared muffin pan, evenly spoon the filling on top of the cookie and bake for 18 minutes.