Mini Cookie Dough Cheesecakes

5 from 3 votes

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These Mini Cookie Dough Cheesecakes combine cookie dough, Oreos, and cheesecake for the dessert-lover who can’t choose just one.

Mini cookie dough cheesecakes lined up behind each other. The one closest to the camera has a couple of bites taken out of it.

Pop in those workout DVDs cause I’ve got a doozie for you! Brace yourselves. These are straight-up ridiculous. And, I clearly have lost my mind….and my waistline. Get ready for my newest concoction: Mini Cookie Dough Cheesecakes.

This little treat is cheesecake on top of chocolate chip cookie dough on top of an oreo. Crazy, right?! {See? Lost my mind.} The other day I was thinking about my cookie dough bites and how I wanted to make them. Then, I was thinking about the mini cheesecakes I make. That’s where things got fuzzy and the next thing I knew I was pulling a batch of these babies out of the oven.

Anyways, these are super simple to make and kids love squishing the cookie dough onto the Oreos. And, good news! The cookie dough is egg-free, so snack away!

Main Ingredients Needed

Here’s what you’ll need to make the crust and cheesecake portion of these mini cookie dough cheesecakes:

  • Oreo Cookies – this creates the base of these mini cheesecakes!
  • Cream Cheese – tangy and creamy!
  • Sugar – to sweeten the cheesecake mixture.
  • All Purpose Flour – this adds structure.
  • Vanilla – to flavor.
  • Egg – for structure and richness.

For the Cookie Dough

And as I mentioned earlier, this cookie dough recipe is egg free! So there is no need to worry about raw egg germs.

  • Butter – all the fat and flavor needed for the cookie dough!
  • Sugar, Brown Sugar + Powdered Sugar – all three sugars sweeten but brown sugar adds some rich flavor while the powdered sugar makes the dough a little on the crumbly side.
  • Salt – to balance out the sweet.
  • Vanilla – to flavor.
  • All Purpose Flour – this fills out the chocolate chip cookie dough.
  • Mini Chocolate Chips – these are used in the dough as well as a garnish for the top!

How to Make Mini Cookie Dough Cheesecakes

For full details on how to make mini cookie dough cheesecakes, see the recipe card down below!

1. Preheat + Prep

Preheat oven. Line 12 muffin tins with paper liners and set aside. 

2. Make Cookie Dough

Start out by making the cookie dough. Place softened butter into a medium-sized bowl. Stir in sugars until well incorporated. Stir in vanilla, salt, and flour. It may seem to dry at first, but it should all mix in. Once the flour is no longer visible, mix the dough with your hands. The heat of your hands should help keep things sticking together. Mix in chocolate chips and form dough into a log with the same diameter as the oreo cookies.

Score the top of the dough to get even pieces and then slice. The dough will lose a little of its shape after cutting, so press the edges together and smooth out as best as you can to look more round.

3. Layer Cookie Dough + Oreo Cookies

Place dough rounds on top of the oreo cookie and press down lightly to help it stick. If the dough circles were a little too big {like mine were}, just press the overlapping dough up to be flush with the side of the cookie, and then smooth the top.

Place these into the prepared muffin tins and set them aside.

4. Make Cheesecake Filling

To make the cheesecake filling, whip cream cheese in a large bowl. Slowly pour in sugar and flour. Scrape down sides and mix again briefly.

Whip in vanilla extract and egg until incorporated. Scrape sides and whip again.

Spoon 1 heaping tablespoon of cheesecake mix over each cookie stack and spread on top and around the cookie. The cheesecake mixture is thick, so this can be a little finicky. {This recipe makes just enough cheesecake to cover these, so be sure to start with smaller amounts covering the tops and adding extra spoonfuls from there.}

5. Bake, Cool + Serve!

Bake for 20 minutes or until cheesecake is set completely. Cool to room temperature and then refrigerate until completely chilled. Once ready to serve, remove paper liners and top with mini chocolate chips.

More Mini Cheesecakes to Try!

Happy Weekend! 🙂

5 from 3 votes

Mini Cookie Dough Cheesecakes

These Mini Cookie Dough Cheesecakes combine cookie dough, Oreos, and cheesecake for the dessert-lover who can't choose just one.
servings 12 Cheesecakes
Prep Time 40 mins
Cook Time 24 mins
Total Time 1 hr 4 mins

Ingredients

for the cookie dough

For the cheesecakes:

Instructions

  • Preheat oven to 325 degrees. Line 12 muffin tins with paper liners and set aside. Start out by making the cookie dough. Place softened butter into a medium sized bowl.
  • Stir in sugars until well incorporated. Stir in vanilla, salt and flour. It may seem to dry at first, but it should all mix in.
  • Once flour is no longer visible, mix the dough with your hands. The heat of your hands should help keep things sticking together. Mix in chocolate chips and form dough into a log with the same diameter as the oreo cookies.
  • Score the top of the dough to get even pieces and then slice. The dough will loose a little of its shape after cutting, so press the edges together and smooth out as best as you can to look more round.
  • Place dough rounds on top of oreo cookie and press down lightly to help it stick. If the dough circles were a little too big {like mine were}, just press the overlapping dough up to be flush with the side of the cookie, and then smooth the top.
  • Place these into the prepared muffin tins and set aside.
  • To make the cheesecake filling, whip cream cheese in large bowl. Slowly pour in sugar and flour. Scrape down sides and mix again briefly.
  • Whip in vanilla extract and egg until incorporated. Scrape sides and whip again.
  • Spoon 1 heaping tablespoon of cheesecake mix over each cookie stack and spread on top and around cookie. The cheesecake mixture is thick, so this can be a little finicky. {This recipe makes just enough cheesecake to cover these, so be sure to start with smaller amounts covering the tops and adding extra spoonfuls from there.}
  • Bake for 20 minutes or until cheesecake is set completely. Cool to room temperature and then refrigerate until completely chilled. Once ready to serve, remove paper liners and top with mini chocolate chips.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 160mg | Potassium: 63mg | Fiber: 1g | Sugar: 21g | Vitamin A: 397IU | Calcium: 27mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: mini cookie dough cheesecakes

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31 Responses
  1. Ann

    Lauren, I think that you’re on to something. I have never seen these before. You can claim these as your own. Isn’t that nice because they’re genius!

  2. Vickii

    I have never seen these particular oreo cheesecakes done before so please, go ahead and claim them as yours! Oh Lauren, why are you doing this to me? These look amazing! It’s all of my favourite things in one little more-ish muffin case! I can’t wait to try them – I’m thinking of an opportunity as I type!

  3. Peggy

    Oh now I am going to be in so much TROUBLE! You have just come up with a dessert that features ALL of my husband’s favorite desserts…. maybe, just maybe I am going to have to make these up for him (and then I’ll freeze the leftovers to take to my ladies bible study… they’ll hate me and love me at the same time!! ha ha!!)

  4. Georgia @ The Comfort of Cooking

    I’m so impressed that you came up with these on your own! I’m a good cook but not enough of a good baker to come up with something like this! These are wonderful and look so deliciously decadent. Thanks for sharing!

    1. Brittany

      Ummm…i wish you never created these; for now i must make them, and I fear they are going to taste WAAYYY to good to control myself from eating them all…and then from making more.

  5. Anna

    I made these today and they are good. I look forward to sharing them with company tomorrow. And if they go over as well as I think they will, I’ll probably make more very soon. Though I must say, the sizing doesn’t work very well with the silicone cupcake liners I normally use, so I’ll have to go buy some paper liners to allow the cheesecake to surround the oreo. Great job!

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    1. Tonya

      Oh wow, this looks SO great! Reminds me a bit of the Halloween Pumpkin Cheesecakes floating around PW’s Tasty Kitchen site this fall, but no, never seen this particular twist on it. Way to go!!!! 🙂 Have you been over to Picky Palate’s site? That girl is wrapping EVERYTHING in cookie dough, it’s cookie madness! LOL 🙂

      1. Lauren

        Yeah, those pumpkin oreo cheesecakes are the first ones I created and I’ve just been coming up with more and more of them ever since! Yeah, I’ve been to Jenny’s site! Love all her recipes she shares!

  7. Kami

    Oh. My. Gosh. A friend of mine posted something about Oreo filled chocolate chip cookies on Facebook and I immediately hit up Google for a recipe and found this. I am bookmarking your site and making these babies in the near future.

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