Mini Cookie Dough Cheesecakes

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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 | Straight Up Ridiculous

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!

• Halloween Oreo Pumpkin Cheesecakes
• Mini Chocolate Peppermint Cheesecakes
• Red Velvet Cheesecakes
• Mini Turtle Cheesecakes
• No Bake Brownie Batter Cheesecake Cups
• Mini Tie Dye Cheesecakes
• Pomegranate Cheesecake Cups

More Cookie Dough Recipes to Try!

• Edible Cookie Dough
• Cookie Dough Brownies
• Peanut Butter Cookie Dough S’mores
• Peanut Butter Cookie Dough Dip Recipe
• Peanut Butter Cookie Dough Filled S’mores Cupcakes
• Cookie Dough Bites

Happy Weekend! 🙂

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5 from 4 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 minutes mins

Cook Time 24 minutes mins

Total Time 1 hour hr 4 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

for the cookie dough

• ▢ 1/4 cup butter softened
• ▢ 1/4 cup granulated sugar
• ▢ 1 tablespoon brown sugar
• ▢ 1 tablespoon powdered sugar
• ▢ 1 pinch salt
• ▢ 3/4 teaspoon vanilla extract
• ▢ 1/2 cup all purpose flour
• ▢ 2 tablespoons mini chocolate chips

For the cheesecakes:

• ▢ 12 Oreo cookies
• ▢ 8 oz cream cheese softened
• ▢ 1/2 cup granulated sugar
• ▢ 1 tablespoon all purpose flour
• ▢ 1/2 teaspoon vanilla
• ▢ 1 egg
• ▢ mini chocolate chips for garnish

US Customary – Metric

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