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Oreo Cheesecake Cookie Cups Recipe

Oreo Cheesecake Cookie Cups Recipe
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★★★★★

5 from 24 reviews

These Oreo Cheesecake Cookie Cups combine the classic crunch of Oreo cookies with a rich, creamy cheesecake filling into convenient, individual-sized treats. Perfect for parties or a delightful dessert anytime, these no-fuss cookie cups feature a buttery Oreo crust, a smooth cream cheese filling with an optional hint of mini chocolate chips, topped with a swirl of whipped cream and extra Oreo crunch.

Ingredients

Scale

Crust

  • 20 Oreo cookies
  • 5 tablespoons unsalted butter, melted

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup mini chocolate chips (optional)

Topping

  • 1 cup whipped cream
  • Additional crushed Oreo cookies for garnish

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking the cookie cups.
  2. Prepare the Crust: Crush 20 Oreo cookies into fine crumbs using a food processor or by hand in a sealed bag. Mix these crumbs with the melted butter until the mixture resembles wet sand.
  3. Form the Base: Line a muffin tin with cupcake liners. Press approximately one tablespoon of the Oreo mixture firmly into each liner to create an even base layer.
  4. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is fluffy and smooth. Add the sour cream and mix again until fully combined. If using, gently fold in the mini chocolate chips.
  5. Fill the Cups: Spoon the cheesecake filling over the Oreo crust bases, filling the liners nearly to the top but leaving a little space.
  6. Bake: Place in the preheated oven and bake for 15-18 minutes until the filling is set yet still slightly jiggly in the center, indicating a creamy texture.
  7. Cool and Chill: Allow the cups to cool completely to room temperature, then refrigerate for at least 2 hours to firm up the cheesecake filling.
  8. Add Toppings: Just before serving, top each cheesecake cup with a dollop of whipped cream and sprinkle with additional crushed Oreo cookie crumbs for extra texture and flavor.

Notes

  • For a firmer crust, chill the Oreo crumb mixture before pressing into the liners.
  • You can substitute mini chocolate chips with chocolate chunks or omit them entirely for a classic flavor.
  • To avoid cracking, do not overbake the cheesecake filling; it should remain slightly jiggly when removed from the oven.
  • Store leftover cheesecake cups in the refrigerator for up to 3 days.
  • This recipe can be doubled easily by using two muffin tins.

Nutrition

Keywords: Oreo cheesecake, cookie cups, no-bake crust, mini desserts, party treats, chocolate chip cheesecake

Find it online: https://thedishspot.com/oreo-cheesecake-cookie-cups-recipe/