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a dozen mini cookies and cream cheesecakes arranged on a wide white platter in a horizontal shot, each topped with a cookie shard, soft cream tops speckled with dark crumbs, a few loose cookies beside the platter on a bright kitchen table, airy natural light, shallow depth of field, landscape orient

Mini Cookies and Cream Cheesecakes

Cheesecakes the size of cupcakes are made with a whole cookie as the simplest crust ever!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mini cheesecakes
Ingredients Method Notes

Ingredients
  

  • 12 chocolate sandwich cookies whole
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 6 chocolate sandwich cookies chopped

Method
 

  1. Heat oven to 325F and line a muffin tin with paper liners.
  2. Drop one whole cookie into the bottom of each liner for an instant crust.
  3. Beat cream cheese, sugar, sour cream, eggs, and vanilla until silky.
  4. Stir in the chopped cookies and divide the batter over the whole cookies.
  5. Bake 18 to 20 minutes until just set, then cool.
  6. Chill at least 2 hours before peeling off the liners.

Notes

These freeze beautifully, so make a double batch and stash some away.