These mini cheesecakes are loaded with crushed Oreos and topped with mini Oreos for a fun bite size treat that will make a great addition to a party, holidays, or anytime you are craving a sweet treat.

If you’re a big fan of cookies and cream like us, then will love these decadent miniature sized desserts. Mini Cookies N Cream Cheesecakes are a delicious treat that combines the rich and creamy texture of cheesecake with the crunchy goodness of Oreo cookies.

My husband LOVES Oreos and cheesecake (so do I) so I decided to be nice and whip up a batch of these mini Oreo cheesecakes. These are kind fun because they are smaller and easy to make. You don’t have to feel too bad about indulging in these mini cheesecakes.

What we love about these Mini Cookies N Cream Cheesecakes

Easy to make with just six ingredients
Small fun sized treats
Great to take to parties
They come together quickly
They bake in under 20 minutes

What you need to make these Bite Size Cheesecakes

Double Stuffed Oreos– I used double stuffed chocolate sandwich cookies (actually store brand) but you can use regular too you just may need to grind up a few extra for more cookie crumbs. (Or you can use 3 cups of cookie crumbs)

Butter– melted butter binds the Oreo cookie crumbs together for the crust.

Cream Cheese– 2 packs of cream cheese make the base of the filling. Make sure it is room temperature or at least softened.

Sugar– I used just a little bit of sugar to help sweeten the cheesecake filling.

Eggs– eggs help make the cheesecake filling rich and smooth.

Vanilla yogurt– I used vanilla yogurt for a lighter fluffier filling. You can also swap out sour cream if you want or just vanilla extract.

Mini Oreo Cookies– These are placed on at the end for decoration. You could also top them with whipped cream and crush Oreos as well.

Cupcake Pan or Mini Cheesecake Pan– I have made these in a cupcake pan over the years (just line them with a cupcake liner) or recently purchased this fun pan! Or you can even use reusable silicone cupcake liners which work well to pop them out.

How to make this Easy Oreo Cheesecake Recipe

For the mini cheesecakes with Oreo crust:

First crush up the Oreos with you preferred method of choice. I toss them into my small smoothie maker or food processor (in batches).

Next stir together 2 cups of the cookie crumbs and the melted butter. Spoon into your cupcake liners or sprayed mini cheesecake pan. Press down to form the crust.

For the Cookies N Cream Cheesecake Filling:

Beat the cream cheese and 2 tablespoons of sugar with mixer until light and fluffy. Add in the eggs one at a time beat a little longer then mix in the Vanilla Yogurt.

Once its all combined, fold in the remaining cookie crumbs to your liking. For more cookies n cream flavor add about 1 cup. If you want the cheesecake to shine use about 1/2 cup to 3/4 cups of the crumbs.

If you are using the cheesecake pan fill with the batter till about 3/4 in each cavity. For a cupcake pan- fill only 1/2 way.

Bake at 325 degrees for about 15-18 minutes until firm but slightly jiggly still.

Once done, you can gently press in a a Mini Oreo on top of each mini cheesecake. Or before serving add whipped cream and an Oreo!

Allow to cool until room temperature then cover and refrigerate for at least 2 hours.

If you use the mini cheesecake pan- Gently push the removable bottoms of the cheesecake pan cavities to release the mini cheesecakes.

How to serve these Cookies and Cream Cheesecakes

I like to add a little canned whipped cream before serving then add the mini Oreo on top. Of course can enjoy with a glass of milk too!

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