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