An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Type » Desserts » Cheesecakes » Cookies and Cream Cheesecake Cups

Cookies and Cream Cheesecake Cups

May 13, 2020 by Faith 6 Comments

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Creamy cheesecake pairs perfectly with Oreo cookies in this easy-to-make Cookies and Cream Cheesecake Cups recipe. It’s always a crowd-pleaser!

Individual Cookies and Cream Cheesecakes

When I have kids I want to be that mom.

The mom who effortlessly has perfect hair, and never embarrasses her kids in front of other people (ha!).

Who makes the world’s best chocolate chip cookies (shout-out to Monica from Friends!), and whose kids host the most fun sleepovers.

The mom who is never without tissues when someone needs one, always has band-aids at the ready, and can whip up a batch of treats for a party on a whim.

Individual Cookies and Cream Cheesecakes 2

Yeah, I’m starting to realize that that mom might not really exist. (And also, I think I should start working on the hair thing now, lol.)

But that doesn’t stop me from stocking up on an arsenal of recipes that will one day come in handy for things like classroom holiday parties and weekend sleepovers. Like these Cookies and Cream Cheesecake Cups.

Individual Cookies and Cream Cheesecakes 3

This makes a pretty big recipe. It’s definitely enough for a classroom of kids, a couple teachers, and at least one to test for “quality control”. But the recipe is also easy to cut in half if you only need about a dozen.

Pro Tip: To cut this Cookies and Cream Cheesecake Cups recipe in half, use 1 whole large egg plus 1 large egg yolk. All the other ingredients can easily be halved.

And it’s good cheesecake, really good cheesecake. So good it might instantly become your favorite cheesecake recipe. And you might start telling yourself that you need to make it. (You know, on a random Tuesday evening, “for the kids”.) Hey, I get it. I won’t judge. It might just make you the coolest mom ever, lol.

Cookies and Cream Cheesecake Recipe with Description

More Cheesecake Recipes to Try:

  • Pumpkin Cheesecake Recipe (Low Carb)
  • Chocolate Cheesecake
  • Cheesecake Ice Cream (Keto)
  • No Bake Peanut Butter Cheesecake
  • Speculoos Cheesecake Bars
  • Chocolate Maple Walnut Cheesecake Truffles (Keto)
  • No Bake Cheesecake Mousse with Fresh Strawberry Sauce (Low Carb)

Individual Cookies and Cream Cheesecakes 4

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Cookies and Cream Cheesecake Cups

By: Faith Gorsky
Creamy cheesecake pairs perfectly with Oreo cookies in this easy-to-make Cookies and Cream Cheesecake Cups recipe!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Cooling Time and Chilling Time 6 hrs
Course Dessert
Cuisine American
Servings 28 servings
Calories 202 kcal

Ingredients
 
 

  • 16 ounces cream cheese at room temperature
  • 3 large eggs
  • 1 cup sugar
  • 16 ounces sour cream
  • 2 teaspoons lemon juice
  • 2 teaspoons pure vanilla extract
  • 40 Oreo cookies or any chocolate sandwich cookie you like
  • Whipped cream for serving (optional)
  • Chopped dark chocolate for serving (optional)

Instructions
 

  • Preheat oven to 325F; line 28 muffin wells with paper liners and place 1 chocolate sandwich cookie in the bottom of each.
  • Use a handheld electric mixer to beat the cream cheese until smooth in a large bowl.
  • Cream in the eggs and sugar, and then the sour cream, lemon juice, and vanilla.
  • Crush 12 chocolate sandwich cookies and fold them into the cheesecake batter.
  • Divide the batter between the prepared muffin wells; bake until the cheesecakes are set along the outside, but still slightly jiggly in the center, about 20 minutes.
  • Immediately turn off the oven and open the oven door about 2 inches. Allow the cheesecakes to come to room temperature like this, making sure the door stays ajar (it will take a couple hours).
  • Once at room temperature, refrigerate the cheesecakes at least 4 hours before serving.
  • Serve topped with whipped cream and chopped chocolate if desired.

Faith's Tips

  • Nutrition information was calculated without the optional whipped cream or chopped dark chocolate toppings.
  • To help prevent the cheesecakes from cracking, it’s important to let them cool to room temperature in the oven with the door ajar.
  • For the best flavor, chill the cheesecakes for at least 4 hours before serving.
  • Store these in an airtight container in the fridge for up to 3 to 5 days.

Nutrition

Nutrition Facts
Cookies and Cream Cheesecake Cups
Amount Per Serving (1 cheesecake cup)
Calories 202 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 44mg15%
Sodium 151mg7%
Potassium 89mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 344IU7%
Vitamin C 1mg1%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cookies and Cream Cheesecake
Tried this recipe?Let me know how it was!

Cookies and Cream Cheesecake Cups Recipe Pin

This post was first published on An Edible Mosaic on December 12, 2014. I updated it with more information on May 13, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Cheesecakes, Chocolate Tagged: Cheesecake, Cookies and Cream, Cookies and Cream Cheesecake, Dessert, Individual Desserts, Oreo Cookies, Recipes, Sweet Treats

Comments

  1. Joanne says

    December 20, 2014 at 10:06 am

    Well you have definitely got the awesome treat thing down! These are fabulous.

    Reply
  2. Lorraine @ Not Quite Nigella says

    December 12, 2014 at 4:25 pm

    Hehe I’d want to be that mum too! I doubt I’d achieve it but hey we can dream? :P If you made these, your kid would totally be the most popular :)

    Reply
  3. Marissa | Pinch and Swirl says

    December 12, 2014 at 11:37 am

    These are so fun! My friend Susanne was just asking me last night for a recommendation for a treat to take into her son’s class – these are perfect!! Thank you…

    Reply
  4. Diane says

    December 12, 2014 at 6:19 am

    Love, love cheesecake, will certainly try this recipe. Thanks Have a great Christmas and all the best for 2015. Diane

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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