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
Scale
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
