Happy Friday! Cheesecakes have been on mind for a couple weeks and so this week I’m excited to share Mickey’s Cookies & Cream Cheesecakes! These smooth and creamy individual cheesecakes have an Oreo crust and are topped with whipped cream and chocolate Mickey ears. Perfect with some fresh strawberries or raspberries!
Cheesecakes are one of my favorite desserts, especially ones with an Oreo cookie crust. While I’ll usually make my favorite white chocolate cheesecake, I really love these individual cheesecakes. They’re super easy to share with friends or eat as snacks throughout the day 🙂
To make these cheesecakes, start by preparing the Oreo crust. Combine the Oreo crumbs, melted butter, and sugar in a medium bowl. Press a tablespoon of the crust mixture in each cup of a muffin pan lined with cupcake liners. For these I used parchment paper cupcake liners from Target. Place the muffin pan into the refrigerator to chill while you prepare the cheesecake filling.
To make the cheesecake filling, beat the cream cheese on low speed until smooth and creamy in a medium bowl. Add the sugar and salt and beat until combined. Then, add the eggs, one at a time, beating until incorporated. Finally, add the vanilla and sour cream and beat until combined.
Divide the cheesecake mixture between the cups in the prepared muffin pan. Bake at 300 F for 18-22 minutes or until the cheesecakes are firm and the centers still wobble a little. Let the cheesecakes cool on a wire rack. Then, cover and place in the refrigerator for 2-3 hours before serving.
To decorate and serve the cheesecakes, first remove the cupcake liners from the cheesecakes. Next, place a dollop of whipped cream on top of each cheesecake. To add the Mickey ears, I used Ghirardelli chocolate rounds but you could also use mini Oreos. I also topped the whipped with with some Oreo cookie crumbs and served them with sliced strawberries. These cheesecakes are pretty versatile though, so you could serve them with chocolate sauce, raspberry sauce, or anything else you might like!
Enjoy Mickey’s Cookies & Cream Cheesecakes!
Mickey’s Cookies & Cream Cheesecakes
These smooth and creamy individual cheesecakes have an Oreo crust and are topped with whipped cream and chocolate Mickey ears. Perfect with some fresh strawberries or raspberries!
Ingredients
Oreo Crust
- 1 cup Oreo crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake
- 16 ounces cream cheese, room temperature
- ⅔ cup granulated sugar
- ⅛ teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
Toppings
- strawberries
- raspberries
- chocolate rounds or mini Oreos
- whipped cream
Instructions
Oreo Crust
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Line a 12-cup muffin pan with cupcake liners. Set aside.
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Combine the Oreo cookie crumbs, sugar, and melted butter in a medium bowl.
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Press a tablespoon of the mixture into the bottom of each cup in the prepared muffin pan.
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Place in the refrigerator to chill while you make the filling.
Cheesecake
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Preheat the oven to 300 F.
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In a medium bowl, beat the cream cheese on low speed until smooth and creamy.
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Add the sugar and salt and beat until combined.
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Add the eggs, one at a time, beating until incorporated.
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Add the vanilla and sour cream and beat until combined.
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Divide the cheesecake mixture between the cups in the prepared muffin pan.
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Bake for 18-22 minutes or until the cheesecakes are firm and the centers still wobble a little.
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Let the cheesecakes cool on a wire rack. Then, cover and place in the refrigerator for 2-3 hours before serving.
Assembly
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Peel the cupcake liners off of the cheesecakes.
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Place a dollop of whipped cream and gently press two chocolate rounds or mini Oreo cookies into the sides of the whipped cream to make Mickey ears.
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If desired, sprinkle Oreo cookie crumbs on top.
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Serve with sliced strawberries or raspberries.