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Oreo Cheesecake Cookie Cups Recipe

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4.6 from 70 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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