Oreo Cheesecake Cookie Cups Recipe

Introduction

Oreo Cheesecake Cookie Cups are a delightful twist on classic cheesecake, combining a crunchy Oreo crust with a creamy, fluffy filling. These individual-sized treats are perfect for parties or an easy dessert fix that everyone will love.

Ingredients

• 20 Oreo cookies (for crust)
• 5 tbsp unsalted butter (melted)
• 8 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 cup whipped cream (for topping)
• Optional: 1/4 cup mini chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs thoroughly with the melted butter.
2. Step 2: Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo and butter mixture firmly into the bottom of each liner, creating a solid base.
3. Step 3: In a mixing bowl, beat the softened cream cheese and sugar together until the mixture is light and fluffy. Add the sour cream and continue mixing until smooth. If desired, gently fold in mini chocolate chips for added texture and flavor.
4. Step 4: Spoon the cheesecake filling onto each Oreo crust, filling almost to the top. Bake the cookie cups for 15-18 minutes until the centers are set but still slightly jiggly. Allow them to cool completely before moving on.
5. Step 5: Once chilled in the refrigerator, top each cheesecake cup with a dollop of whipped cream and sprinkle with crushed Oreos for a pretty finish.

Tips & Variations

• For easier crust pressing, chill the Oreo-butter mixture briefly to help it firm up before pressing into liners.
• Swap mini chocolate chips for chopped nuts or white chocolate chips for different flavors.
• Add a teaspoon of vanilla extract to the cheesecake filling for extra depth.
• Use gluten-free Oreos to make this recipe gluten-free.

Storage

Store these cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled but can be brought to room temperature for about 10 minutes before serving. Avoid freezing, as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without a mixer?

Yes, you can mix the cream cheese and sugar by hand using a whisk or spoon, but be prepared for a bit more effort to achieve a smooth and fluffy texture.

Can I prepare these ahead of time?

Absolutely. You can assemble and bake the cookie cups a day in advance and keep them refrigerated. Add whipped cream topping just before serving to keep it fresh.

Oreo Cheesecake Cookie Cups Recipe

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★★★★★

4.8 from 101 reviews

Delicious and easy-to-make Oreo Cheesecake Cookie Cups combine a rich Oreo crust with creamy cheesecake filling, topped with fluffy whipped cream and optional chocolate chips for an irresistible treat perfect for any occasion.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 3 hours 30 minutes (including chilling time)
• Yield: 12 cheesecake cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 20 Oreo cookies (for crust)
• 5 tbsp 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 and Prepare Crust: Preheat the oven to 350°F (175°C). Crush 20 Oreo cookies into fine crumbs using a food processor or by placing them in a plastic bag and crushing with a rolling pin. Mix the crumbs thoroughly with 5 tablespoons of melted unsalted butter to create the crust.
2. Form Crust in Muffin Tin: Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo crumb mixture into the bottom of each liner, firmly pressing down to form a solid crust base for each cup.
3. Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until the mixture is fluffy and smooth. Add 1/4 cup sour cream and continue mixing until fully combined and creamy. If desired, gently fold in 1/4 cup mini chocolate chips to add texture and flavor.
4. Fill and Bake: Spoon the cheesecake filling evenly onto each Oreo crust in the muffin tin, filling nearly to the top but not overflowing. Bake the cookie cups for 15 to 18 minutes, or until the cheesecake is set but still slightly jiggly in the center.
5. Cool and Chill: Allow the cheesecake cookie cups to cool completely at room temperature. Once cooled, refrigerate them for several hours or overnight to help them firm up and develop flavors.
6. Add Topping and Serve: Before serving, top each cheesecake cookie cup with a generous dollop of whipped cream. Garnish with additional crushed Oreos for a decorative and flavorful finish.

Notes

• Ensure cream cheese is softened completely to avoid lumps in the filling.
• Do not overbake the cheesecake filling to maintain a creamy texture; it should be slightly jiggly in the center when done.
• For a firmer crust, press the Oreo crumb mixture firmly and chilling the crust before filling can help.
• Optional mini chocolate chips add a delightful texture but can be omitted for a purer cheesecake flavor.
• Store leftovers covered in the refrigerator for up to 3-4 days for optimal freshness.

Keywords: Oreo cheesecake, cookie cups, dessert cups, no bake cheesecake, mini cheesecakes, Oreo crust, party dessert, easy cheesecake