Oreo™ Cookies and Cream Mini Cheesecakes

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Oreo™ Cookies and Cream Mini Cheesecakes
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  • Prep 25 min
  • Total 2 hr 10 min
  • Servings 24
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There's something especially appealing about mini-desserts, like these cupcake-size cheesecakes. Oreo™ cookies add flavor and crunch.
Updated Apr 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 egg
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To reduce the fat in each cheesecake by about 3 grams, use fat-free cream cheese.
  • tip 2
    These mini cheesecakes can be made and frozen up to a month ahead.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
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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