Mini Cookies and Cream Cheesecake Bites
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.
Servings: 12
Calories: 165kcal
Ingredients
Crust:
- 12 chocolate sandwich cookies (Oreo or generic version), finely crushed
- 3 tbsp salted sweet cream butter melted
Cheesecake filling:
- 8 ounce cream cheese softened
- ½ cup granulated sugar
- 3 tbsp sour cream
- 1½ tsp pure vanilla extract
- 1 large egg
- 4 chocolate sandwich cookies finely crushed
- Chocolate shavings (optional)
Instructions
Crust
- 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.
Filling:
- 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.
Video
Notes
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.
Nutrition
Calories: 165kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 239mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg