Cookies and Cream Cheesecakes feature a sweet, creamy cheesecake filled with bits of cookies. And there’s a whole Oreo cookie for the crust!
Mini Cookies and Cream Cheesecakes
I’m not a huge fan of Oreos or, really, any kind of store-bought cookie. I suppose I have spoiled myself with the homemade variety. That being said, I am not the least bit hesitant to use store-bought cookies as an ingredient, like with these cheesecakes.
Of course, we need an Oreo cookie crust for a cookies and cream cheesecake. For something a little different, the crust here is actually a whole Oreo, not crumbs. Leaving the cookie intact makes for a thick crust that gets nice and soft after they’ve baked and chilled. Plus, they make these easy to make by skipping the process of making a crust.
And, of course, topping off those Oreos is something that’s always welcomed – a creamy cheesecake filling! This is a simple vanilla cheesecake that pairs perfectly with the dark chocolate cookies.
I suppose it wouldn’t meet the legal definition of a cookies and cream cheesecake without even more Oreos mixed into the cheesecake. Those little bits of cookie get distributed all through the cheesecake so there’s plenty of chocolate in every bite.
Turning Oreo cheesecake into individually-sized treats is a great idea for feeding a crowd. I like to make individual treats for larger groups because they are so much easier to transport and serve. I think you’ll love their flavor and simplicity. And I think you’ll enjoy seeing how quickly they disappear!
Love all things Oreo? Try my Cookies and Cream Brownies, Oreo Cheesecake Bars, and Cookies and Cream Cheesecake Cookies next!
What You’ll Need
How wonderful to get such a great dessert from such a short list of ingredients! Here are some notes about them that will prove helpful. Be sure to scroll down to the recipe card below for ingredient quantities and full directions.
- Oreos – This is the most common brand of chocolate sandwich cookies, but you can use another brand if you like. You’ll need about 42 cookies. Use 30 whole cookies to make the crusts, and roughly chop the remaining Oreos for the filling. If you want to garnish with cookies, then you’ll need a few more.
- Cream cheese – Full-fat block cream cheese works best. Bring it to room temperature so it will mix smoothly and evenly.
- Granulated sugar
- Vanilla extract
- Eggs – Room temperature eggs will mix more easily. Beat them lightly before adding to the filling.
- Sour cream – Full-fat sour cream works best. Also bring this to room temperature. Its tartness helps to balance the sweetness here.
- Salt – Just a pinch to complement the sweetness.
How to Make Cookies and Cream Cheesecakes
As if these beauties don’t have enough going on for them, they’re wonderfully quick and easy to make, too. No springform pan, water bath, or long baking time needed! You’ll just need one bowl to mix the filling because of the simplified crust and, of course, your handy muffin tins.
Prepare for baking. Heat the oven to 275°F. Line 30 standard muffin cups with paper liners. Place a whole cookie in the bottom of each liner.
Begin mixing the filling. Place the cream cheese in a large bowl. Beat until smooth, using an electric mixer on medium speed. Gradually add the sugar, and mix until combined. Mix in the vanilla.
Finish mixing. Drizzle the eggs into the cream cheese mixture while continuing to mix. Then mix in the sour cream and salt. Finally, stir in the chopped Oreos.
Portion the batter. Divide the batter evenly among the muffin cups, filling each almost to the top.
Bake. Place the pan in the heated oven. (You’ll very likely need to bake one big pan or two small pans at a time. Refrigerate the batter between batches.) Bake 20 to 25 minutes, or until the filling is set.
Cool. Place the pans on a wire rack and allow the cheesecakes to cool completely. Place the pans in the refrigerator, and chill at least 4 hours or up to overnight.
Serve. Remove the cheesecakes from the pans when you’re ready to serve them. If you like, top the cheesecakes with sweetened whipped cream and more cookies.
You can serve these little cheesecakes just as they are, but if you’re looking to dress them up a bit, that’s easily done.
The ones you see here were topped with a dollop of homemade whipped cream and a big piece of cookie. You could also make the cookies into fine crumbs instead of a larger piece, or use mini Oreos for a simple option. A little chocolate syrup would also be a great topping.
Tips for Success
While these Cookies and Cream Cheesecakes are quite easy to make, here are a few tips to make sure yours turn out perfectly!
- Use a light-colored metal pan. Your cheesecakes will bake more thoroughly and evenly.
- Bring ingredients to room temperature. You’ll get a smoother filling.
- Don’t skip the liners. Not only do paper liners make removing the cheesecakes from the pan simpler, they also provide a little more structure to make them sturdier for serving and handling. Using a lined pan also keeps the cheesecakes from sticking to the sides to help prevent cracks, too.
- Bake one pan at a time. Don’t crowd your oven. One 12-cup muffin pan or two 6-cup pans are usually all you should try to fit in your oven at one time. Refrigerate the remaining batter between batches. If you’re reusing pans, be sure to let them cool completely before filling again.
How to Store
These cheesecakes need to be kept refrigerated. Stored in an airtight container, they should keep up to 3 or 4 days. They’ll store best without any toppings.
Can These Cheesecakes Be Frozen?
Yes! Once they’ve chilled as directed, wrap each one well in two layers of plastic wrap. Wrap again in aluminum foil or place in an airtight, freezer-safe container. Properly stored, they should keep up to 3 months in the freezer. Thaw overnight in the refrigerator.
96 Comments on “Cookies and Cream Cheesecakes”
These look divine! I love the idea of using the whole cookie in the crust. But how do you get them to stick together? Do they melt during baking?
I do sort of have a thing for Oreos. True, the store bought pastry is generally to be skipped, but I don’t know, Oreos do something for me. So does cheesecake. Guess that means I’ll have to make this…
I think I saw those in the Martha Cupcakes book… Is that where they’re from? They look sooo good.
oops, i just saw your recipe which answers my question.
Another Q: WHat do you think of the book? Would you recommend Cupcakes the book? 🙂
Wow. Yes please!
I LOVE the idea of using the whole cookie as a crust. I’m getting all kinds of ideas that include the golden oreo cookies (I dont enjoy oreo cookies out of the bag, but the golden oreos? oh jeez. I can’t be trusted them) as a cookie crust and doing other things with the filling.
WOW! That’s a great idea for cheesecake! I have tried oreos and other cookies at the bottom of cupcakes, but that’s a great idea!!
Your Aunt Fay would be so proud of you. She loved her som OREOS. Looks delish…I’ll give it a try thinking of you and her.
Well we love Oreos, so this is perfect. What a great bite!
I love Oreo’s. This is awesome. I can’t wait to try it. Thanks
OMG that looks amazing…i’m drooling 🙂 I am totally going to try this!!
So wrong, yet so right!
Oh, my love for this one knows no bounds. Oreo Cheesecake is among the first things I remember baking myself–we have an oldish family recipe that called it a “Teenager’s Dream Cake”. It’s a classic in our family–and I love the idea of using whole Oreos for the crust! Makes it that much easier.
I love oreos and I LOVE cheesecake.. Yummmmm 😀
Have I told you how very glad I am you are here regularly again?
Anyway, sure, if it keeps you baking and taking pictures, I will makes cheesecake with cookies twice tomorrow!
Total and utter deliciousness! I may make this for my birthday cake this weekend!
The cookie as crust thing is adorable – though one of the best things about making a cookie crust is the enjoyment of smashing them!
i bet putting these in mini muffin tins with mini oreos would be really cute.
have you ever tried to make the homemade oreos? there are a bunch of recipes floating around and they’re pretty good. you should definitely try the oreo truffles next though (oreo/cream cheese dipped in chocolate bark)
Yum!!! I LOVE Oreo cheesecake! This looks like a great way to cheat making a crust too!!! Yum!
I love how you made this into minis, with one oreo as the base! I love Oreos, I love cheesecake, so this one is perfecttt for me!
My husband is already putting in a request for this one.
I have this Martha Stewart book…how come I didn’t notice this recipe?!!! This looks sooooo delicious and it looks fairly easy to make. My boys love Oreos and they love cheesecake so this recipe looks perfect. And the idea of making them into individual desserts is a wonderful idea.
Great job with the photos too. I strive to do so well in food photography.
I love the idea of using the whole cookie. Like you I am not a fan of oreos, but don’t see why I couldn’t use Hydrox cookies instead.
Ooo wow does this ever look good!
You’re absolutely right! I made these one time and it was a definite crowd pleaser. I didn’t expect them to taste so well balanced but they were.
What a cute idea for a cheesecake!
What a great idea! An inspired combination really…chocolate, creme filling and cheesecake. Thanks for sharing!
What a great combination for oreo lovers and cheesecake lovers everywhere. These look absolutely luscious!
If my husband wasn’t already married to me he’d totally propose if I served him this. Awesome.
I made these late last night and couldn’t wait to have a decent breakfast this morning before trying one. They are oh-so-yummy! This recipe’s a keeper for sure!
Oh, well, good God, I wish I’d had a bit of a “may expand love handles just by looking” warning before checking in on your blog. Great recipe and photo, too!
I love an Oreo!! You know Jim may catch wind of this recipe and request it for his birthday this year. It looks great, and I know it was a hit at the shower!
These look tasty! I love the time saved by not crushing the cookies. I always have such a mess on the floor no matter what means I use to crush them. I may try this recipe, but usually my individual cheesecakes wind up looking bad, as they seem to tighten and suck in the paper liners as they cool.
Holy moly… this looks so delicious! I LOVE oreos! And this looks so easy to make!
Susan, all that cream cheese filling just adheres to that Oreo and holds it all together.
Tianne, I do like this cookbook. There are many recipes that have been tagged for future baking. This is the first thing I made from it but I’ve already made something so amazingly delicious I can hardly believe it. I hope to post it soon!
Oreo…cheesecake? Cannot go wrong! Looks delicious…yummie!
Oh, yeah, I’m printing this one out. Thanks for sharing!
My family and I agree with you on the homemade cookies. The only reason I buy prepackaged cookies is to use them in desserts such as this one.
Whoa. Oreos and cheesecake. What’s not to love?
INSANELY amazing! I ran home and made these on Monday night and freaked out with deliciousness 🙂 Wonder if there’s a trick to get them NOT to sweat after being refridgerated…? I find a little moisture (browish from the cookie) on the top of a few…
This an awesome looking cheesecake. And that photo of the oreo – wonderful!
Dang! That looks ridiculously delicious!
Holy effing delicious. I can’t believe how densely, decadently, devilishly delicious this looks!
The first pic made me drool all over my keyboard. Whole oreo as base! I think I will leave out the sour cream, I like them sweet =]
Thanks for sharing!
Wow! This looks delicious! I think is a good combination Oreo in a cheesecake.
I made these for a 4th of July BBQ this weekend and they were a hit! Thanks for the recipe.
Except I made it as a large cheesecake with all the whole Oreos along the bottom of the pan. Same effect – DELICIOUS!
Oh my, this looks so good….too good actually!
YUM! I like the sound of this!! Thanks for the recipe! Great site! 🙂
Was a big hit at the neighborhood burger and brat party!!! Easy and yummy- my kind of recipe!!! Thanks for the great pictures that force me to try these great recipes!!!
I’m in the process of making these right now and the just the batter is going to KILL ME!! It is DELICIOUS!! But I have a question about baking time, I’ve been baking the first batch at 275 for about 45 mins. and I can’t get them to set has anyone else had this problem?
Hey, what I would like to know is, do you have a recipe for those homemade oreo cookies of yours?
Laura, I’ve actually never attempted homemade Oreos, although Deb’s look wonderful! Check them out.
Maddi, I didn’t have a problem. Have you checked your oven temperature? I keep an oven thermometer inside my oven to keep a check on my oven’s accuracy.
I made these and they turned out AWESOME! They all were eaten the same day. Thanks so much for the recipe. I love your site, your pictures make my mouth water!
You know, I’m also not an oreo fan, which gets weird looks from people, but i like the idea of baking with them.
I made these for my family in MI and my sister made them in MA and we both loved them. So easy to whip up! I like the idea by Amy made earlier about trying the recipe with the vanilla oreos and maybe some sort of cherry or strawberry filling with the cheesecake part?
Oh my goodness- we’re making a list of recipes for our vacation in a couple weeks- I think that this one has made the “for sure” list. Looks amazing.
First time here and it looks good enough to eat. Can’t wait to try that oreo cheesecake, although I think I’d better hit the gym first. Thanks for the great idea! Will be back for more.
wow… I love Oreo cookies but THESE look amazing!
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Delicious. I’ve always wanted to know how to make this. My kids love Oreos so this would be perfect for a tasty treat, if they are good.
Wow! This looks so decadent!!! Can’t wait to try it.
Oreo cookies made into a cookies and cream cheesecake, could never go wrong!
This is quite delicious. I’ve made similar cheesecakes and it is something I’ll always love. Thanks for this recipe.
Thanks for posting this! I haven’t gotten Martha’s cupcake book yet (I’m still working through cookies, lol) but this was the -perfect- idea for my bf’s mom’s birthday. I made them last night and they are cooling in the fridge as I type. I really hope she loves them.
Incredible! Have to try this recipe.
Today is the hottest day we’ve had all year and this looks cold and amazing!
I made these last week for the birthday of a co-worker. They were a hit! Not only did I have to give out the recipe numerous times, but the birthday girl was hoarding at least 6 of them. The batter did make more than the quantity listed, so I just added more crushed Oreos to it, and kept on bakin!
This looks great.
I would have trouble having just one… luckily they are small!!
OMG! these looks awesome (: love how u use the whole oreo cookie as the base! YUMMOS!
OMG my mouth is watering looking at these! I like your blog, hope you will post more recipes! 🙂
I do admit I like Oreo cookies and the thought of using them, as whole cookies as a base for this cheesecake is very interesting, to say the least! I was scanning through the recipe’s instruction and was surprised that it didn’t ask to bake this in a water bath. Last time I baked a cheesecake without a water bath, it came out all right but I didn’t like it very much.
Thanks for posting and for sharing!
Adelina, because these are mini-cheesecakes, a water bath really isn’t necessary. Actually, I rarely use a water bath for full-sized cheesecakes. It’s all about preference, I suppose.
these look amazing!
Wow, I definitely do have a thing for Oreos and I cannot wait to make these!
This is the most amazing site I’ve ever visited. I love it all, the introductions, the recipes, the photographs, everything! It is simply amazing, I am so greatful for finding it on the web, I asure you it will be my homepage. Baking is my passion and this is an extraordinary discovery for me. Thank you for this, and now I will shut up and appreciate it all.
These look amazing and seem to be a really easy recipe to make. I can’t wait to give them a try. I don’t think my friends would mind if I showed up with a treat like this!
I made these mini cookies & cream cheesecakes for our office’s thanksgiving potluck lunch and they received one of my co-worker’s highest accolades…”stupid good”.
HELLO YUMM!!! Sounds sooo delicious!
Great site and photos! wow!
I will dream about these tonight.
My mother used to make these, starting back in the 1970s … except she used vanilla wafers in the bottom of the cup, no chocolate, and topped off the cheesecake portion with a spoonful of cherry pie filling. They too, were “stupid good.” 😀
AWESOME! Easy to make. Not to sweet because of the sour cream which I like. To make it extra fatty I added a chocolate ganche over the top! LOVE IT!
This is sooo nice… I have a question though.
Did you use standard cupcake liners in a standard size 6 cupcake pan????
Yes, I used a standard cupcake pan with liners.
This looks delicious! My sister is coming home from college for the summer and I am planning on making them for her! I hope to go to culinary school next fall so need to practice my skills.
I made these last night for a friends birthday. They are really easy. I actually used two kinds of Oreos-a limited edition Blizzard Oreo and original. The Blizzard Oreos have a sweeter cream which I liked more for this recipe. I also tried making mini cups. I liked the big cup version more because the oreo is whole. However I think it would be even better with mini oreos for a small cup-Bite sized!!
I love cheesecake, these look soo good! I have included them in our summer cupcake feature! Feel free to check it out http://partycupcakeideas.com/50-super-ideas-for-a-summer-cupcake-part-2/
I was very disappointed with these. The pictures looked so good, and most of the comments were positive, I just wanted to say that I was not pleased. They were way too sour and not sweet enough.
Can’t tell you how many times I’ve just clicked on this picture and drooled. This is mouthwatering and I can’t wait to make it. It also generates tons of other possibilities. Thanks for the great pics and the inspiration.
I made these last night and I had to get up first thing this morning and wolf down one of the cupcakes after I refrigerated them overnight. Wow it was like eating a piece of heaven. I halved the recipe because frankly, I don’t need this many cupcakes around the house. I’m hoping I can keep out of them until I meet some friends for dinner on Friday. Two whole days of staying away from these cupcakes is going to take all of my willpower. Thank you for a great recipe, which by the way, is one of the easiest I’ve made lately. 🙂
I’m making this tomorrow for our family gathering at grandma’s. Can’t wait! I’ve been regularly baking your hummingbird recipe for my family & colleagues, it’s a tastebuds-meet-heaven reaction all the time! Thank you
Turned out great! If I wanted to bake this as one big cheesecake, what do you suggest the temperature of baking should be and for how long?
Chandana, I’m not sure I can give you a definitive answer. I would likely try 325° for about an hour or until set.
Made these yesterday for a treat during the Saints game. They were gone before halftime!! Thanks for another great recipe!
Hi, Jennifer! I’ve decided to make these for my students next week, for their last day of class. I was just wondering if these could be eaten with your hands, or should I bring plates and forks? Either way, these will be the perfect treat for 95ºF weather! Thanks a million!
Hi, Kendall! I’d probably go with forks. They can be a bit messy, especially if they get warm. Enjoy!
Greetings! The cheesecakes were a bona fide hit! Three of my students asked for the recipe, and I gave them your blog address. Thanks for another fabulous recipe. That dulce de leche cheesecake with brownie crust is really calling to me. Oh, took your advice and brought plates and forks and it all worked out beautifully. To die for!
I’m glad to hear they were a hit!