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Oreo Cheesecake Cookie Cups Recipe

Oreo Cheesecake Cookie Cups Recipe
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★★★★★

4.8 from 26 reviews

Oreo Cheesecake Cookie Cups are delightful mini desserts featuring a crunchy Oreo crust filled with creamy, smooth cheesecake and topped with fluffy whipped cream and Oreo crumbs. Perfect for parties or a special treat, these easy-to-make cups combine the beloved flavors of Oreos and cheesecake in convenient single-serving portions.

Ingredients

Scale

Crust Ingredients

  • 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
  • Optional: 1/4 cup mini chocolate chips

Topping

  • 1 cup whipped cream (for topping)
  • Additional crushed Oreos for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake cups.
  2. Prepare the Crust: Crush 20 Oreo cookies into fine crumbs using a food processor or by placing them in a bag and crushing with a rolling pin. Mix the crumbs thoroughly with the melted unsalted butter until evenly combined.
  3. Form 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 form an even crust layer.
  4. Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar together until fluffy and smooth. Add the sour cream and continue mixing until fully incorporated and creamy. If desired, gently fold in mini chocolate chips for added texture and flavor.
  5. Assemble and Bake: Spoon the cheesecake filling into each lined muffin cup, filling almost to the top. Bake in the preheated oven for 15-18 minutes, until the cheesecake is set but still slightly jiggly in the center.
  6. Cool and Refrigerate: Remove the tin from the oven and allow the cheesecake cups to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to achieve a firm texture.
  7. Add Toppings: Before serving, top each cheesecake cup with a dollop of whipped cream and sprinkle with additional crushed Oreos for garnish and added crunch.

Notes

  • Ensure cream cheese is softened to room temperature for smooth mixing.
  • Do not overbake the cheesecake cups to maintain a creamy texture.
  • Mini chocolate chips are optional but add a delightful burst of chocolate.
  • These cheesecake cups can be stored in the refrigerator for up to 3 days.
  • For easier removal, use sturdy cupcake liners or spray the muffin tin lightly with non-stick spray before placing liners.

Nutrition

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

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