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easy cookies n cream cheesecakes

Mini Cookies N Cream Cheesecakes

These 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Servings: 24 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 24 Double Stuffed Oreos or 3 cups cookie crumbs- divided
  • 4 tbsp butter melted
  • 2 8 oz. packages of cream cheese room temperature
  • 2 tbsp sugar
  • 2 eggs
  • 1 5.3 oz. vanilla yogurt
  • 24 mini Oreos

Method
 

  1. First crush up the Oreos with you preferred method of choice. I toss them into my small smoothie maker or food processor (in batches).
  2. 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
  1. 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.
  2. 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.
  3. If using the cheesecake pan fill with the batter till about 3/4 in each cavity. If using a cupcake pan- fill only 1/2 way.
  4. Bake at 325 degrees for about 15-18 minutes until firm but slightly jiggly still.
  5. 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!