Oreo Cheesecake Cookie Cups Recipe
Get ready to fall in love with the ultimate bite-sized treat: Oreo Cheesecake Cookie Cups. These delightful goodies have it all—crunchy Oreo bases, creamy tangy cheesecake filling, and a playful sprinkle of crushed cookies on top. Whether you’re baking for a party, potluck, or just a sweet family treat, these easy-to-make dessert cups will quickly become your go-to recipe for something fun, festive, and absolutely irresistible.
Ingredients You’ll Need
The beauty of Oreo Cheesecake Cookie Cups is how simple yet essential each ingredient is, coming together in perfect harmony. Every component brings something special to the table, from sweetness to creaminess and, of course, that signature cookies-and-cream flavor.
- Oreo cookies: One Oreo per cup, these form the perfectly crisp, chocolatey base each bite starts with.
- Cream cheese (8 oz, softened): Essential for any cheesecake, this makes the filling ultra creamy and silky-smooth.
- Granulated sugar (1/4 cup): Balances out the rich cream cheese and adds just the right level of sweetness.
- Large egg: Helps bind the cheesecake mixture, giving it structure without heaviness.
- Vanilla extract (1 teaspoon): Adds warmth and aromatic depth, rounding out the flavors beautifully.
- Sour cream (1/2 cup): Gives the cheesecake filling its signature tang and extra-soft texture.
- Crushed Oreo cookies (1/4 cup, for topping): Sprinkled on top, these add crunch and double up on that cookies-and-cream goodness.
- Whipped cream (optional): For garnish, a cloud of whipped cream makes these cookie cups bakery-worthy.
How to Make Oreo Cheesecake Cookie Cups
Step 1: Prep Your Muffin Tin
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Place one whole Oreo cookie at the bottom of each liner—it’s that easy! This cookie becomes your base, adding a delightful crunch and that classic Oreo flavor in every bite.
Step 2: Make the Cheesecake Batter
In a mixing bowl, beat the softened cream cheese with the granulated sugar until completely smooth—no lumps allowed! Next, add the egg and vanilla extract, mixing just until they’re incorporated. Finally, blend in the sour cream; it makes your filling extra luscious. You’ll end up with a velvety, creamy mixture that’s ready to become the star of your Oreo Cheesecake Cookie Cups.
Step 3: Fill the Muffin Cups
Divide the cheesecake batter evenly among each muffin cup, dolloping it right on top of the Oreo bases. A small ice cream scoop or large spoon works wonders for this and helps keep things tidy. The cheesecake layer will rise and set as it bakes, so don’t worry if each cup isn’t filled to the brim.
Step 4: Bake to Perfection
Slide the muffin tin into your preheated oven and bake for 18 to 20 minutes. The centers should look just set and slightly wobbly—don’t overbake, as residual heat will finish the job. Once done, let the cups cool completely in the tin before transferring them to the fridge to chill for at least 2 hours.
Step 5: Top and Serve
Right before serving, generously sprinkle the tops with crushed Oreo cookies. For an extra touch of decadence and visual flair, a swirl of whipped cream makes these mini cheesecakes utterly delightful. Your Oreo Cheesecake Cookie Cups are now ready for their big debut!
How to Serve Oreo Cheesecake Cookie Cups
Garnishes
Bring your presentation to the next level with a cloud of whipped cream and a final shower of crushed Oreos. If you want to get creative, add a drizzle of chocolate or caramel sauce—each extra adds a touch of personal flair to your Oreo Cheesecake Cookie Cups.
Side Dishes
Pair these cookie cups with fresh berries or a small fruit salad to balance their richness. Sliced strawberries, raspberries, or even a scoop of tangy sorbet complements the creamy, chocolatey flavors without overpowering them. It’s a sweet way to round out dessert time!
Creative Ways to Present
For parties, serve Oreo Cheesecake Cookie Cups on a tiered dessert stand or stack them artfully on a platter lined with mini paper doilies. You can even push a tiny lollipop stick into each for a grab-and-go cheesecake pop, or arrange them in colorful liners to match your event theme. They’ll instantly brighten any sweets table!
Make Ahead and Storage
Storing Leftovers
Oreo Cheesecake Cookie Cups are just as dreamy the next day! Store them in an airtight container in the refrigerator for up to 3 days. The flavors will meld beautifully, and the texture remains creamy with that signature Oreo crunch at the bottom.
Freezing
If you want to make them ahead, these mini cheesecakes freeze well. Once fully cooled, skip the topping and wrap each cup tightly in plastic wrap and foil. Freeze for up to a month. Thaw overnight in the fridge before garnishing with crushed Oreos and whipped cream right before serving.
Reheating
No reheating required—Oreo Cheesecake Cookie Cups are best enjoyed cold or at room temperature. Simply transfer them from the fridge or let them sit out for a few minutes if you prefer a slightly softer bite.
FAQs
Can I use low-fat cream cheese or Greek yogurt?
You can swap in low-fat cream cheese or Greek yogurt for part of the cream cheese, but keep in mind the texture may be a bit less creamy. Full-fat ingredients deliver the most decadent, classic cheesecake experience in Oreo Cheesecake Cookie Cups.
How do I know when the cheesecake cups are done baking?
The centers should look just set but still jiggle a little if you gently shake the pan. They will finish setting as they cool—overbaking leads to cracks, so keep a close eye during the last few minutes.
Can I make Oreo Cheesecake Cookie Cups gluten-free?
Absolutely! Just swap in your favorite gluten-free chocolate sandwich cookies for the Oreos and make sure all other ingredients are gluten-free. The results are just as tasty and fun.
What’s the best way to crush Oreos for the topping?
A quick blitz in a food processor gets you fine crumbs, but you can also place them in a zip-top bag and crush with a rolling pin. Either method works, and little cookie chunks are totally welcome for extra texture.
Can I double this recipe for a crowd?
Yes, this recipe scales up beautifully. Double the ingredients and use two muffin tins if you’re making Oreo Cheesecake Cookie Cups for a party. The more, the merrier—these disappear fast!
Final Thoughts
If you’re ready to impress friends, family, or just yourself, Oreo Cheesecake Cookie Cups are calling your name. They’re easy, fun, and deliver that classic cheesecake flavor in the happiest, hand-held form. Trust me: once you try them, you’ll be baking batch after batch. Happy baking!
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Oreo Cheesecake Cookie Cups Recipe
- Total Time: 30 minutes plus chilling
- Yield: 12 cookie cups 1x
- Diet: Vegetarian
Description
These Oreo Cheesecake Cookie Cups are a delightful combination of creamy cheesecake filling nestled in a chocolate cookie cup, topped with crushed Oreos for an extra crunch. Perfect for satisfying your sweet cravings!
Ingredients
Oreo Cheesecake Cookie Cups:
- 12 Oreo cookies
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup crushed Oreo cookies for topping
- whipped cream for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare cookie cups: Place one whole Oreo cookie in the bottom of each liner.
- Make cheesecake filling: In a bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until combined. Beat in sour cream until mixture is creamy.
- Fill muffin cups: Divide cheesecake batter evenly among muffin cups, covering the Oreo at the bottom.
- Bake: Bake for 18–20 minutes, or until centers are just set.
- Cool and chill: Cool completely, then refrigerate for at least 2 hours.
- Final touches: Before serving, sprinkle with crushed Oreos and top with whipped cream if desired.
Notes
- For a chocolate twist, mix 2 tablespoons cocoa powder into the cheesecake batter.
- These can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 14 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 35 mg
