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Cookies and Cream Cheesecake Cups

Creamy cheesecake pairs perfectly with Oreo cookies in this easy-to-make Cookies and Cream Cheesecake Cups recipe!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time and Chilling Time 6 hours
Servings 28 servings
Calories 202kcal



  • 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.


Serving: 1cheesecake cup | Calories: 202kcal | Carbohydrates: 20g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 151mg | Potassium: 89mg | Fiber: 1g | Sugar: 15g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg