Description
Delicious mini cheesecakes with a cookies and cream twist, perfect for any occasion!
Ingredients
Scale
- 18 chocolate sandwich cookies (such as Oreos), crushed
- 2 tablespoons unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 large eggs
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 12 mini chocolate sandwich cookies (for topping)
Instructions
- For the Crust: Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners.
- Mix the crushed chocolate cookies and melted butter in a small bowl until well combined.
- Press a tablespoon of the cookie mixture firmly into the bottom of each muffin liner to form the crust.
- Bake the crust for 5 minutes, then let them cool while preparing the cheesecake filling.
- For the Cheesecake: Beat the cream cheese in a large bowl until smooth and creamy.
- Add the sugar and vanilla extract, mixing until fully incorporated.
- Mix in the sour cream until smooth.
- Beat the eggs in one at a time, mixing just until combined after each addition.
- Fold in any remaining crushed cookie bits into the cheesecake mixture.
- Evenly distribute the cheesecake mixture over each crust, filling each muffin liner almost to the top.
- Baking: Bake in the preheated oven for 18-20 minutes until centers are set.
- Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours or until properly chilled.
- For the Topping: Whip the heavy cream and powdered sugar in a bowl until stiff peaks form.
- Pipe or spoon a dollop of whipped cream onto each mini cheesecake.
- Decorating: Top each cheesecake with a mini chocolate sandwich cookie.
Notes
- Ensure cream cheese is softened to avoid lumps in your cheesecake batter.
- For a firmer crust, allow the mini cheesecakes to set overnight in the refrigerator.
- Use a food processor to crush the cookies evenly.
- You can add a few drops of mint extract to the cream cheese mixture for a minty twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg