Introduction

These Oreo Cheesecake Cookie Cups combine the rich, creamy flavor of cheesecake with the crunchy delight of Oreo cookie crusts. Perfectly portioned for any occasion, they are easy to make and sure to impress your guests.

Three chocolate cupcakes sit on a white plate placed on a white marbled surface, each cupcake featuring a dark brown, crumbly outer cake layer. The top layer of each cupcake is a smooth, light brown creamy frosting speckled with darker crumbs, creating a soft texture. On top of the frosting, each cupcake has a whole dark chocolate sandwich cookie pressed in the center. The cupcake in the front has a bite taken out of it, revealing a thick, creamy middle layer of the light brown frosting mixed with dark crumbs, contrasting with the dense cake shell. Crumbs are scattered around the bitten cupcake on the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat oven to 350°F (175°C). Crush 20 Oreos into fine crumbs and mix with melted butter.
Step 2: Line a muffin tin with cupcake liners and press about one tablespoon of the Oreo mixture into each liner to form the base.
Step 3: In a mixing bowl, beat softened cream cheese and sugar until fluffy. Add sour cream and mix until smooth. Optionally fold in mini chocolate chips.
Step 4: Spoon cheesecake filling onto each crust until almost full. Bake for 15-18 minutes until set but slightly jiggly in the center. Let cool completely before refrigerating.
Step 5: Once chilled, top with whipped cream and sprinkle with crushed Oreos.

Tips & Variations

For extra crunch, add some chopped nuts to the Oreo crust mixture.
Use full-fat cream cheese and sour cream for richer flavor and creamier texture.
Replace whipped cream topping with fresh berries for a fruity twist.
Mini chocolate chips can be omitted or substituted with crushed candy for variety.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or brought to room temperature before serving. Avoid freezing as the texture may change.

How to Serve

The image shows a close-up of a chocolate dessert styled like an Oreo cookie. It has three main layers: a dark chocolate base, a thick creamy white filling in the middle with tiny black specks, and a dark chocolate top designed like an Oreo cookie with embossed patterns. The front dessert has a bite taken out, revealing the filling and crumbly texture of the chocolate layers. It sits on a white plate on a white marbled surface, with two whole similar desserts blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these dairy-free?

You can try using dairy-free cream cheese and whipped topping alternatives, but note that texture and flavor may vary slightly.

How long do they need to chill before serving?

It’s best to chill the cookie cups for at least 2 hours in the refrigerator to allow the cheesecake filling to set properly.

Oreo Cheesecake Cookie Cups Recipe

Print Recipe

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Oreo Cheesecake Cookie Cups combine the beloved flavors of classic Oreo cookies with a rich, creamy cheesecake filling, all baked into convenient individual portions. These delightful treats feature a buttery Oreo crust, smooth cream cheese and sour cream filling, topped with luscious whipped cream and extra Oreo crumbles for the perfect indulgence.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 2 hours 33 minutes
Yield: 12 cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

20 Oreo cookies (for crust)
5 tbsp unsalted butter (melted)

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 Oreos for garnish

Instructions

Prepare the oven and crust: Preheat your oven to 350°F (175°C). Crush the 20 Oreo cookies into fine crumbs and combine with the melted butter until the mixture holds together well.
Form the crust bases: Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo mixture firmly into the bottom of each liner to create an even crust layer.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is light and fluffy. Add the sour cream and mix until smooth and fully combined. If using, gently fold in the mini chocolate chips for an extra chocolatey touch.
Assemble and bake: Spoon the cheesecake filling on top of each Oreo crust in the muffin tin, filling almost to the top but leaving some space to prevent overflow. Bake in the preheated oven for 15-18 minutes, or until the centers are set but still slightly jiggly when gently shaken.
Cool and chill: Remove the cheesecake cups from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to set properly and enhance the texture.
Add toppings and serve: Before serving, top each cheesecake cup with a dollop of whipped cream and sprinkle with additional crushed Oreos for garnish and a delightful crunch.

Notes

Ensure the cream cheese is softened to room temperature for smooth mixing without lumps.
Mini chocolate chips are optional but add a nice texture and chocolate burst inside the filling.
Do not overbake; the center should be slightly jiggly to ensure a creamy texture after chilling.
Use cupcake liners to make removing the cheesecake cups easy and mess-free.
Store leftovers in the refrigerator for up to 3 days for optimum freshness.

Keywords: Oreo cheesecake, cookie cups, no-bake cheesecake, mini cheesecakes, dessert cups, easy cheesecake recipe