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Oreo Cheesecake Cookie Cups Recipe

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★★★★★

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.

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

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

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