5 from 1 vote
These Chocolate Cookies and Cream Cheesecakes are the perfect serving size and are from Jocelyn Brubaker's cookbook, Cheesecake Love.
Chocolate Cookies and Cream Cheesecakes
Prep Time
30 mins
Cook Time
22 mins
Cooling Time
4 hrs 10 mins
Total Time
52 mins

Combine your love of chocolate, cookies and cream, and cheesecake into these delicious single serve desserts. Chocolate Cookies and Cream Cheesecakes are an easy treat from Jocelyn Brubaker's, creator of the blog, Inside BruCrew Life, new cookbook. This is one book that needs to be in every cheesecake lover's kitchen!

Course: Dessert
Keyword: Chocolate Cookies and Cream Cheesecakes
Servings: 20 mini cheesecakes
Calories: 184 kcal
Author: Lynne
  • 8 Oreo cookies with filling
  • 2 tablespoons unsalted butter melted
  • 2 8-ounce packages cream cheese room temperature
  • 1/2 cup sugar
  • 1/4 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 4 ounces bittersweet baking chocolate melted
  • 2 large eggs
  • 1 8-ounce package cream cheese room temperature
  • 1/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 8-ounce container Cool Whip thawed
  • 7 Oreo cookies with filling
  • 20 mini Oreo cookies with filling
  1. Place a large rimmed baking sheet onto the bottom rack of the oven. Fill halfway with water
    Preheat the oven to 350° F. and line a cupcake pan with paper liners. Line 8 wells of a second cupcake pan with paper liners as well. 

  1. Place the Oreo cookies into a food processor and pulse until they become fine crumbs.

  2. In a medium bowl, mix together the butter and the cookie crumbs. Evenly distribute the crumb mixture into the cupcake liners. Press the crumbs down firmly.

  1. In a mixer, beat the cream cheese until creamy. Scrape down the sides and add the sugar. Beat again until smooth.

  2. Add the sour cream and vanilla and beat again until well incorporated.

  3. Pour in the melted chocolate and mix thoroughly.

  4. Add the eggs, one at a time, and beat well after each addition. Fully incorporate the eggs and be sure to not overbeat the batter.

  5. Evenly distribute the batter over the cookie crusts. Place the cupcake pans on the oven right directly above the tray full of water. 
    Bake for 20 to 22 minutes.

  6. Remove the pan from the oven and place it on a wire rack. Cool the cheesecakes in the pan for 10 minutes.

  7. Gently remove the cheesecakes from the pan and place them on the wire rack. Cool for 1 hour and refrigerate for 2-3 hours or until completely chilled.

  1. Beat the cream cheese until creamy. Scrape down the sides and add the sugar and vanilla. Beat until smooth.

  2. In a food processor, pulse the 7 regular size Oreos until they are crumbs.

  3. With a rubber spatula, gently fold the Cool Whip into the cream cheese mixture. Then gently stir in the cookie crumbs.

  4. Using a piping bag and a 1M icing tip, swirl the mousse onto the top of the cheesecakes. Top each one with a mini Oreo cookie.

Nutrition Facts
Chocolate Cookies and Cream Cheesecakes
Amount Per Serving
Calories 184 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 23mg8%
Sodium 107mg5%
Potassium 88mg3%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 85IU2%
Calcium 14mg1%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.