Introduction

Oreo Cheesecake Cookie Cups are a delightful no-fuss dessert that combines the rich creaminess of cheesecake with the beloved crunch of Oreos. These individual treats are perfect for parties or a simple indulgence at home.

The image shows three chocolate cupcakes on a white plate set on a white marbled surface. Each cupcake has a dark brown, cracked chocolate base forming the first layer. The second layer is a creamy, light brown frosting with a smooth texture that fills the top center of the cupcake. Sitting on top of the frosting is a whole black and dark brown cookie, forming the final layer. One cupcake is bitten into from the front, showing the creamy frosting with specks of cookie crumbs inside and the dense chocolate base underneath. Small crumbs are scattered around the plate near the bitten cupcake. 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 the oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs and mix them with the melted butter to create the crust base.
Step 2: Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo mixture into the bottom of each liner to form an even crust.
Step 3: In a mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is fluffy and smooth.
Step 4: Add the sour cream to the cream cheese mixture and blend until fully combined. If desired, fold in the mini chocolate chips gently.
Step 5: Spoon the cheesecake filling onto each Oreo crust, filling almost to the top of the liners.
Step 6: Bake in the preheated oven for 15-18 minutes, until the cheesecake cups are set but still slightly jiggly in the center.
Step 7: Allow the cheesecake cups to cool completely, then refrigerate until chilled.
Step 8: Before serving, top each cup with whipped cream and sprinkle with crushed Oreos for extra texture and flavor.

Tips & Variations

For a richer filling, use full-fat cream cheese and sour cream.
Try adding a teaspoon of vanilla extract to the cheesecake mixture for enhanced flavor.
Substitute mini chocolate chips with chopped nuts or white chocolate chips for a different twist.
Make sure the cream cheese is fully softened to avoid lumps in the filling.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. They taste best chilled and can be enjoyed straight from the fridge. If you prefer, allow them to sit at room temperature for 10 minutes before serving. Do not freeze, as the texture may become compromised.

How to Serve

The image shows four cupcakes arranged in a group on a white plate set on a white marbled surface. Each cupcake has two layers: a bottom dark chocolate layer and a top light vanilla layer. On top of each cupcake is a swirl of white whipped cream frosting. Dark chocolate sauce drips down the frosting and sides of the cupcakes. A whole Oreo cookie is placed vertically on top of each frosting swirl, adding contrast with its dark color and detailed texture. The background shows a blurred kitchen scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups ahead of time?

Yes, you can prepare the crust and filling in advance and store them in the fridge. Assemble the whipped cream topping just before serving for the freshest taste.

What can I use instead of Oreos?

You can substitute Oreos with any chocolate sandwich cookies or crushed graham crackers mixed with cocoa powder for a similar chocolate crust experience.

Oreo Cheesecake Cookie Cups Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

These Oreo Cheesecake Cookie Cups combine the classic crunchy cookie crust with a creamy, smooth cheesecake filling, topped with whipped cream and crunchy Oreo bits. Perfectly portioned in muffin cups, they are easy to make, bake, and serve as an irresistible dessert for any occasion.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 4 hours 15 minutes (including chilling time)
Yield: 12 cheesecake cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

20 Oreo cookies (crushed into fine crumbs)
5 tbsp unsalted butter (melted)

Filling

8 oz cream cheese (softened)
1/2 cup granulated sugar
1/4 cup sour cream
Optional: 1/4 cup mini chocolate chips

Topping

1 cup whipped cream
Additional crushed Oreos for garnish

Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). Crush 20 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 with 5 tablespoons of melted unsalted butter until fully combined.
Form the Base: Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo and butter mixture into the bottom of each liner, forming an even crust layer.
Make the Filling: In a mixing bowl, beat 8 ounces of softened cream cheese and 1/2 cup granulated sugar together until the mixture is fluffy and smooth. Add 1/4 cup sour cream and continue mixing until fully incorporated and smooth. If desired, gently fold in 1/4 cup mini chocolate chips for added texture and chocolate flavor.
Assemble and Bake: Spoon the cheesecake filling onto each Oreo crust, filling almost to the top but leaving a little space. Bake in the preheated oven for 15-18 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
Cool and Chill: Let the cheesecake cookie cups cool completely at room temperature, then refrigerate them for several hours or overnight to fully set and chill.
Add Toppings: Just before serving, top each cheesecake cup with a generous dollop of whipped cream and sprinkle with additional crushed Oreo cookies for garnish and extra crunch.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
Do not overbake; the cheesecake should remain slightly jiggly in the center to ensure a creamy texture.
Refrigerate the cheesecake cups for at least 3-4 hours or overnight for best flavor and texture.
For a richer taste, substitute sour cream with Greek yogurt if desired.
Mini chocolate chips are optional but add lovely bursts of chocolate throughout.
Store leftover cheesecake cups in the refrigerator and consume within 3-4 days.

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