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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!
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings 12 cheesecakes
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.