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Oreo™ Cookies and Cream Mini Cheesecakes

oreo™ cookies and cream mini cheesecakes Dessert
Oreo™ Cookies and Cream Mini Cheesecakes
  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 24

There's something especially appealing about mini-desserts, like these cupcake-size cheesecakes. Oreo™ cookies add flavor and crunch.

Updated April 18, 2016


  • 16
    Oreo chocolate creme sandwich cookies, crushed (about 1 1/2 cups)
  • 2
    tablespoons butter or margarine, melted
  • 1
    package (8 oz) cream cheese, softened
  • 1/4
    cup milk
  • 2
    tablespoons sugar
  • 1
    teaspoon vanilla
  • 1
  • 4
    Oreo chocolate creme sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
  • 3
    tablespoons semisweet chocolate chips
  • 1
    teaspoon shortening


  • 1
    Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
  • 2
    In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
  • 3
    Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
  • 4
    Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.

  • To reduce the fat in each cheesecake by about 3 grams, use fat-free cream cheese.
  • These mini cheesecakes can be made and frozen up to a month ahead.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Vitamin C
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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