Cookies and Cream Mini Cheesecakes
If you’re on the hunt for a delightful dessert that combines creamy cheesecake with the beloved crunch of cookies and cream, look no further! These Cookies and Cream Mini Cheesecakes are not only adorable but also incredibly delicious. Perfect for parties, gatherings, or simply enjoying at home, they are sure to impress everyone. With a buttery Oreo crust and a luscious filling loaded with white chocolate and crushed Oreos, these mini cheesecakes bring joy in every bite. Let’s get started on this sweet adventure!
Top Reasons to Make Cookies and Cream Mini Cheesecakes
- Irresistibly Delicious: The combination of creamy cheesecake and crunchy Oreo cookies is a match made in dessert heaven.
- Perfect Portions: Mini cheesecakes are easy to serve and control portions, making them ideal for any occasion.
- Easy to Make: This recipe is straightforward, requiring minimal effort for maximum flavor.
- Customizable: Feel free to dress them up with toppings like whipped cream, chocolate drizzle, or extra cookie crumbs.
What Goes In
- 28 Oreo cookies, divided
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/3 cups white chocolate chips (about 8 oz)
- 1/3 cup heavy cream
- 1 tsp vanilla extract
Equipment & Tools
- Muffin Tin: Essential for baking the mini cheesecakes.
- Parchment Paper Liners: Helps with easy removal of the cheesecakes.
- Mixing Bowls: For combining the cheesecake filling ingredients.
- Electric Mixer: Ensures a smooth and creamy cheesecake batter.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Cookies and Cream Mini Cheesecakes: How It’s Done
Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (160°C). This ensures that your cheesecakes will bake evenly.
Step 2: Prepare the Oreo Crust
Take 14 Oreo cookies and crush them into fine crumbs. You can do this by placing them in a zip-top bag and using a rolling pin or a food processor. Mix the crumbs with 2 tablespoons of melted butter until combined. Place about a tablespoon of the mixture into each muffin liner and press it down firmly to form a crust.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Melt the white chocolate chips and stir in the heavy cream and vanilla extract until well combined. Gently fold in 14 crushed Oreo cookies into the cheesecake mixture.
Step 4: Fill the Muffin Liners
Divide the cheesecake filling evenly among the crusts in the muffin tin. Fill each liner almost to the top, allowing some space for rising.
Step 5: Bake the Mini Cheesecakes
Bake in the preheated oven for 18-20 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecakes inside with the door ajar for about 30 minutes to cool gradually. This step helps prevent cracking.
Step 6: Chill and Serve
Remove the cheesecakes from the oven and let them cool completely at room temperature. Once cooled, refrigerate them for at least 2 hours, or until they are firm. Before serving, you can top them with whipped cream, additional crushed Oreos, or a drizzle of chocolate sauce for an extra touch.
Better-for-You Options
- Low-Fat Cream Cheese: Substitute regular cream cheese with low-fat cream cheese for a lighter option.
- Greek Yogurt: Replace half of the cream cheese with Greek yogurt for added protein and a tangy flavor.
- Sugar Alternatives: Use a sugar substitute like stevia or erythritol to reduce sugar content.
- Dark Chocolate: Swap white chocolate for dark chocolate for a richer flavor and added antioxidants.
Chef’s Rationale
These Cookies and Cream Mini Cheesecakes are designed to be both simple and indulgent. By using a classic Oreo crust, we add texture and flavor that pairs beautifully with the creamy filling. The combination of white chocolate and cream cheese creates a velvety smooth cheesecake that is hard to resist. The mini size allows for portion control, making them perfect for any gathering without feeling guilty about indulging. Plus, they can be customized easily, appealing to a variety of tastes and preferences.
Make Ahead Like a Pro
These mini cheesecakes can be made ahead of time, which is perfect for busy days or special occasions. You can prepare them up to 2 days in advance and store them in the refrigerator until you’re ready to serve. Just be sure to cover them with plastic wrap to keep them fresh. If you want to freeze them, they can be stored in an airtight container for up to 2 months. Thaw in the fridge overnight before serving for the best texture.
Quick Q&A
Can I use different types of cookies for the crust?
Absolutely! While Oreos are classic, you can experiment with other cookies like chocolate chip, graham crackers, or even gluten-free options for a unique flavor.
How do I know when my mini cheesecakes are done baking?
The edges should be set while the center remains slightly jiggly. They will continue to firm up as they cool.
Can I make these mini cheesecakes dairy-free?
Yes, you can use dairy-free cream cheese and coconut cream instead of heavy cream to make a dairy-free version of these mini cheesecakes.
What can I do if my cheesecakes crack?
Cracking can happen, especially if the cheesecakes bake too long. To prevent this, avoid overmixing the batter and allow them to cool gradually in the oven after baking.
What to Make After This
- Lemon Blueberry Cheesecake Bars
- Peanut Butter Banana Bread
- Vegan Chocolate Cake
- Ultimate Chocolate Chip Cookies
Make It Tonight
With spring in the air and a craving for something sweet, there’s no better time to whip up these incredible Cookies and Cream Mini Cheesecakes. They are incredibly easy to make and will be a hit among family and friends. Gather your ingredients, roll up your sleeves, and enjoy the process of creating these delightful treats. You won’t regret it!
Cookies and Cream Mini Cheesecakes
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Begin by preheating your oven to 325°F (160°C). This ensures that your cheesecakes will bake evenly.
- Step 2: Prepare the Oreo Crust - Take 14 Oreo cookies and crush them into fine crumbs. Mix the crumbs with 2 tablespoons of melted butter until combined. Place about a tablespoon of the mixture into each muffin liner and press it down firmly to form a crust.
- Step 3: Make the Cheesecake Filling - In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add in the eggs one at a time, mixing well after each addition. Melt the white chocolate chips and stir in the heavy cream and vanilla extract. Gently fold in 14 crushed Oreo cookies.
- Step 4: Fill the Muffin Liners - Divide the cheesecake filling evenly among the crusts in the muffin tin, filling each liner almost to the top.
- Step 5: Bake the Mini Cheesecakes - Bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecakes inside with the door ajar for about 30 minutes to cool gradually.
- Step 6: Chill and Serve - Once cooled, refrigerate for at least 2 hours. Top with whipped cream, additional crushed Oreos, or chocolate sauce before serving.
Notes
- These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
- Cover with plastic wrap to keep them fresh if making ahead.
- For a lighter option, use low-fat cream cheese.
- Feel free to experiment with different cookie types for the crust.
- To avoid cracks, allow cheesecakes to cool gradually in the oven.
