Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These cheesecake cups are perfectly sized individual treats!

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Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
4 hrs
total:
4 hrs 35 mins
Servings:
12
Yield:
12 cheesecake cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.

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  • Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.

  • Spoon batter into the prepared tin, filling each cup almost to the top.

  • Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.

Nutrition Facts

265 calories; protein 5g; carbohydrates 20.6g; fat 18.7g; cholesterol 76.3mg; sodium 199.7mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
01/20/2019
I added 1 extra crushed oreo cookie into the batter made a half recipe and ended up with 8 cakes. I garnished them with fresh whipped cream and cookie crumbles on top. Great for individual servings. Read More
(1)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2019
I added 1 extra crushed oreo cookie into the batter made a half recipe and ended up with 8 cakes. I garnished them with fresh whipped cream and cookie crumbles on top. Great for individual servings. Read More
(1)
Rating: 5 stars
05/23/2018
I ve made these before and they are quite yummy?? Read More
Rating: 5 stars
11/29/2019
Big hit in my house. I crushed the cookies with a little melted butter for the crust rather than a whole cookie. Great recipe and freezes well. Read More
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Rating: 5 stars
12/27/2019
This is a family favorite! Every holiday I am requested to make these yummy cheesecakes:) Read More
Rating: 5 stars
03/17/2020
Easy to make! Delicious to eat! Only take a half hour to make, but 4 hours to refrigerate. :( Good to whip up on a boring day off school! Read More
Rating: 5 stars
05/27/2020
I made this tonight and it came out great. I used thin Oreos for the bottom of the cup, but otherwise, I stuck to the recipe. This was the first time I've made cheesecake and I must admit that it was better than store bought. Great recipe! Read More
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Rating: 5 stars
08/01/2021
I was looking for a quick cheesecake and like that I was able to easily halve the recipe. I ate all six over 5 days and preferred them after a few days as the oreo on the bottom would soften making it easier to eat with a fork. Next time I'll crush the oreo on the bottom so hopefully they soften. (still good when crunchy though!) Read More