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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Cookies and Cream Cheesecake Cups
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Perfect little cups of creamy cheesecake speckled with bits of Oreo cookie!
Ingredients
- 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
Instructions
- 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.
Nutrition
- 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
Keywords: cookies and cream cheesecake cups, cookies and cream, cheesecake cups, cheesecake, Oreos
Melanie says
These are the cutest Julie! Love the baby Oreo’s on top and that you took a picture to show off the bottoms. It reminds me of baby clothes that have ruffles or something right on the bum.
And that’s hilarious about boy #3 and the frozen pizza. At least you have them trained to always expect having to wait a little longer to dig in. Still trying to teach my husband. haha!
Julie says
Haha! Thanks Melanie! Sometimes kids are easier to train than husbands :0)
Thalia @ butter and brioche says
ooh these look delicious! love anything cookies and cream flavoured!
Jessica says
Julie, I made these for a Bible Study class last week. And, they were gobbled up quickly! Everyone wanted to know how to make them, so I referred them to your blog!!! 🙂 Love your recipes!! My family and I enjoy many things you make. Keep up the great cooking!!!!
Julie says
So sweet of you! Thank you Jessica. Hope you and your family are well. Love seeing pics of the kiddos on FB 🙂
Chantelle & The Teddy Bears says
Just wanted to say that we made these the other night and they were DELICIOUS! Thank you for sharing such a great step by step recipe, we are saving this in our recipe book! 🙂
sharla says
are these regular size cupcakes
Julie says
Yes, you use a standard size cupcake tin.
Beth.B says
I was wondering if you think these could last a bake sale? Even if they don’t I appreciate that you are willing to use some time on answering my question:)
thanks,
Beth
Julie says
I think they would be a very popular item, but I’m not sure how long you would need them to sit out on a table? They do best when kept chilled.
Cindy says
Hi Julie,
I really want to make these for some co workers but I don’t have an electric mixer (i live with boys and cookware is limited). Can I still make these puppies without it?
Julie says
Hi Cindy,
I think the cheesecake part would be easy to make by hand, but whipping the cream by hand for the topping could be a real arm workout! Definitely doable, or you could just buy ready to go whipped cream at the store 🙂 Hope you love them!
Janis says
Have you ever tried freezing these? I’d like to make something for my son’s groom’s cake, but I’d like to be able to do it all ahead of time and pull ’em out at the last minute to keep stress down! ‘Course, I know we’d have to do the whipped cream right before 🙂
Thanks!
Julie says
I haven’t tried freezing these little cheesecakes, but I do find that cheesecake in general freezes well. Great idea!
Clara says
wow…. it’s look heavenly delicious
Debbie Wheaton says
Do you think these could be made in mini cupcake tins? And use the mini Oreos for the base? I have to make a dessert for a luncheon and there are going to be a lot of desserts. I figured a one bite dessert might be the way to go. Thank you. And these sound delicious. I’ll be making them for my family in the very near future.
Julie says
I think these would be perfect for a luncheon. If you make them mini, I would suggest still using a mini cupcake liner to make it easier to get them out of the pan and serve, and adjust the cooking time because they will be done sooner. Let me know how it goes!
Denise says
My daughter just made these yesterday for Memorial Day. They were so yummy! The guests who aren’t real big sweet eaters ate two of them. They were so light and creamy. I immediately came on here today to get the recipe. I will make them for my next barbecue. Thank you so much for sharing. I just subscribed to get all of your recipes.
Julie says
That’s great! Thanks Denise.
Tena says
My grandson loves these! He requests them anytime I am make a special treat for him. Of course the rest of the family loves them too. I have put them in the freezer before. They freeze just fine.
Thank you for sharing!
Julie says
I need to make these again. I’m glad you all enjoyed!
Jana says
I made these, but instead of using a whole Oreo on the bottom what I did was crush up some oreos with butter and use that as the bottom crust, then baked for a couple minutes, and while they were cooling I made the batter. Everyone at work loved them, they were a hit. Thank you so much for sharing your recipe it was truly delicious!
Julie says
Love that idea too! Glad you liked them.
zeena says
hii
if i dint have sour cream is their any replacement
thank you