These Cookies and Cream Cheesecake Cups are the perfect little make ahead dessert. I love that they are pre-portioned and ready to go. I usually regret eating a whole slice of cheesecake because its so rich, but these little cups are just the right amount for indulging without feeling too sorry later.
I made these for one of our July birthday family get togethers. Since Little Boy #2’s birthday is in July, he got to help plan the menu. He was very specific, and I’m pretty sure the cake he asked for would have weighed about 20 pounds with all the ingredients and toppings he requested. So these were sort of a compromise and I think the rest of the family appreciated the fact that even the birthday boy didn’t get everything he wanted. Love that my little guy dreams big though!
Food blogger kiddos can be a little bit different. They think making up recipes out of thin air is no big deal, and wish their mother would make their favorite dinner the normal way instead of always tweaking the recipe. One time I baked a frozen pizza for my kids, sliced it up, and Little Boy #3 said, “Aren’t you going to take a picture?” Made me smile!
I used a standard size Oreo cookie for the bottom of the cheesecake cup, and a mini to garnish the top. As cute as these little guys are, they really do taste just as good. You might not be able to stop at just one, fair warning!
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Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Perfect little cups of creamy cheesecake speckled with bits of Oreo cookie!
- 24 ounces of cream cheese (3 blocks) softened at room temperature
- 1 cup sugar
- 3/4 cups sour cream
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 2 eggs
- 24 paper muffin cups
- 32 standard size Oreo cookies
- 24 mini Oreo Cookies
For the Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
- Preheat oven to 300 degrees.
- Prepare two 12 cup muffin tins with paper lining. Place a standard sized Oreo on the bottom of each one and set aside.
- In the bowl of an electric mixer, mix cream cheese and sugar together on low speed. Try to only mix as needed so that you don’t incorporate too much air into the batter.
- Mix in sour cream, heavy cream, and vanilla extract until smooth.
- Mix in eggs one at a time.
- Crush up the remaining 8 standard size Oreo cookies and then add them to the cream cheese batter and mix to incorporate.
- Using a ice cream sized scoop, fill each well with the batter. You want each cup to be almost full.
- Bake for 25 minutes, then remove from the oven and let cool for 1 hour at room temperature. Then refrigerate for at least 4 hours.
For the Whipped Cream
- To whip the cream, it really helps speed things up if you use a metal bowl that has been chilled in the fridge. Pour your heavy cream and sugar into the chilled bowl and whip with an electric mixer until you have stiff peaks. I like to start out on a lower speed and then increase as the cream starts to thicken so it doesn’t splatter. Spoon the cream into a piping bag fitted with a large star tip and pipe the cream onto the top of each cheesecake cup. Press a mini Oreo on top and serve.
- Serving Size: 1 Cheesecake Cup
- Calories: 287
- Sugar: 19g
- Sodium: 174mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 5.4g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 0.6g
- Protein: 3.4g
- Cholesterol: 62mg