As a reformed cheesecake haters I’ve made it my mission in life to try as many cheesecake recipes as possible, including these delectable cookies and cream cheesecake cups! They are so fun and utterly delicious—definitely a recipe to make when you have people to share them with. Plus, as far as cheesecake goes these are crazy easy and bake quickly!

A chocolate sandwich cookie acts as a tasty, readymade crust for each invidual cheesecake. And the creamy, delicious cheesecake is kicked up a notch by the addition of crumbled up cookies, adding to the cookies and cream flavor. They will become a family favorite!

 

Ingredients

42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped

2 pounds cream cheese, room temperature

1 cup sugar

1 teaspoon pure vanilla extract

4 large eggs, room temperature, lightly beaten

1 cup sour cream

pinch or salt

 

Instructions

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla. Drizzle in eggs, a bit at a time, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt.

Stir in chopped cookies by hand. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours (or up to overnight). Remove from tins just before serving.

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Quick tip: You can make this recipe into a full size cheesecake in a 10inch springform pan—you will have to make the crust out of crushed oresos mixed with butter and increase the baking tim to at least an hour.

Recipe and image courtesy of Food Snobs.