Oreo Cheesecake Cookie Cups

Oreo Cheesecake Cookie Cups are the perfect dessert for anyone who loves the combination of creamy cheesecake and crunchy Oreo cookies. These individual-sized treats are packed with rich flavors, with a sweet Oreo cookie crust topped with a smooth cheesecake filling, all crowned with fluffy whipped cream and a sprinkle of crushed Oreos. Whether you’re hosting a birthday party, a family gathering, or simply indulging in a sweet treat, these cookie cups are sure to impress!

Why You’ll Love This Recipe

These Oreo Cheesecake Cookie Cups offer the best of both worlds: a decadent cheesecake filling combined with the delightful crunch of Oreos. The fact that they’re individually sized makes them perfect for portion control and easy to serve at parties or gatherings. The creamy texture of the cheesecake filling pairs wonderfully with the crispiness of the Oreo crust, and the topping of whipped cream and crushed Oreos adds just the right amount of sweetness. Plus, they’re quick and simple to make, with a short bake time and minimal prep work.

Ingredients

• 20 Oreo cookies (for the crust)

• 5 tablespoons 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

Tip: You can find a list of ingredients and measurements in the recipe card below.

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. Make the Crust
   Crush the 20 Oreo cookies into fine crumbs. Mix the crushed Oreos with the melted butter until fully combined.
   Spoon about one tablespoon of the Oreo mixture into each muffin liner and press down to form the crust at the bottom of each cup.

3. Prepare the Cheesecake Filling
   In a mixing bowl, beat the softened cream cheese and granulated sugar together until fluffy.
   Add the sour cream and mix until smooth. If you’re using mini chocolate chips, fold them into the cheesecake mixture.

4. Assemble the Cookie Cups
   Spoon the cheesecake filling into each cup, filling them almost to the top.

5. Bake the Cookie Cups
   Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the cheesecake is set but slightly jiggly in the center.
   Once done, remove from the oven and let them cool completely before transferring to the refrigerator.

6. Chill and Serve
   After the cookie cups have cooled, refrigerate them for at least 2 hours or until they are fully chilled.
   Before serving, top each cheesecake cup with whipped cream and sprinkle with crushed Oreos.

Variations

• Chocolate Chip Option: Fold mini chocolate chips into the cheesecake filling for a little extra chocolatey goodness.

• Fruit Topping: Instead of crushed Oreos, top the cheesecake cups with fresh berries like raspberries or strawberries for a refreshing twist.

• Different Cookies: Swap out the Oreos for other cookies like chocolate chip or graham crackers for a unique crust flavor.

• Gluten-Free Option: Use gluten-free Oreos for the crust if you need a gluten-free dessert.

Heating/Storage

• Storage: Store any leftover Oreo Cheesecake Cookie Cups in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: You can also freeze the cookie cups. Place them in an airtight container or wrap them individually in plastic wrap, and they’ll last for up to a month. Thaw in the refrigerator before serving.

10 FAQ

1. Can I use low-fat cream cheese?
Yes, you can substitute with low-fat cream cheese, but the texture may be slightly different.

2. How do I know when the cookie cups are done?
The cheesecake should be set with a slight jiggle in the center. It will firm up as it cools.

3. Can I make these ahead of time?
Yes, these cookie cups can be made a day in advance and stored in the refrigerator until ready to serve.

4. Can I use whipped cream from a can?
Yes, canned whipped cream works just as well for the topping.

5. Can I use regular-sized Oreo cookies?
Yes, you can use regular-sized Oreos, but you may need to crush them more finely to make the crust.

6. How long do these keep in the fridge?
They will stay fresh in the fridge for about 4-5 days if stored properly in an airtight container.

7. Can I add other toppings?
Feel free to get creative with toppings! Chopped nuts, chocolate sauce, or even sprinkles would be great additions.

8. How do I prevent the cheesecake filling from cracking?
Make sure to bake the cookie cups at the correct temperature and let them cool slowly. If you follow the instructions and bake them until just slightly jiggly in the center, this will help prevent cracks.

9. Can I freeze Oreo Cheesecake Cookie Cups?
Yes, these can be frozen! Just wrap them tightly and store them in a freezer-safe container. Allow them to thaw in the fridge before serving.

10. Can I make these cookie cups without sour cream?
Yes, you can substitute sour cream with more cream cheese or Greek yogurt if needed.

Conclusion

Oreo Cheesecake Cookie Cups are the perfect blend of creamy cheesecake and crunchy Oreo goodness. They are simple to make yet feel like a special treat. Whether for a party, holiday, or just a fun dessert to enjoy at home, these cookie cups are sure to impress. The combination of the rich cheesecake filling, the Oreo crust, and the topping of whipped cream and crushed Oreos makes them an unforgettable dessert!

Oreo Cheesecake Cookie Cups

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• Author: Chef sara
• Total Time: 2 hours 30 minutes (including chilling)
• Yield: 12-15 servings
• Diet: Vegetarian

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Description

Indulge in these Oreo Cheesecake Cookie Cups, with a rich cheesecake filling, Oreo cookie crust, and whipped cream topping. Perfect for parties, holidays, or a sweet treat, they’re simple to make and incredibly delicious!

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Ingredients

For the Crust:

20 Oreo cookies

5 tablespoons unsalted butter (melted)

For the Cheesecake Filling:

8 oz cream cheese (softened)

½ cup granulated sugar

¼ cup sour cream

1 cup Cool Whip (for topping)

Optional:

¼ cup mini chocolate chips

Crushed Oreos (for topping)

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Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

2. Make the Crust:
   Crush the 20 Oreo cookies into fine crumbs. Mix with the melted butter until well combined. Spoon about one tablespoon of the Oreo mixture into each muffin liner and press down to form the crust.

3. Prepare the Cheesecake Filling:
   In a mixing bowl, beat the softened cream cheese and sugar until fluffy. Add sour cream and mix until smooth. Optionally, fold in mini chocolate chips for added flavor.

4. Assemble the Cookie Cups:
   Spoon the cheesecake filling into each cup, filling them almost to the top.

5. Bake the Cookie Cups:
   Bake for 15-18 minutes, or until the cheesecake is set but slightly jiggly in the center. Let cool completely before transferring to the fridge.

6. Chill and Serve:
   After cooling, refrigerate the cookie cups for at least 2 hours until fully chilled. Top with whipped cream and crushed Oreos before serving

Notes

• Chocolate Chip Option: Add mini chocolate chips to the cheesecake mixture for extra chocolatey flavor.
• Fruit Topping: Use fresh berries like raspberries or strawberries instead of crushed Oreos for a refreshing twist.
• Different Cookies: Replace Oreos with other cookies like chocolate chip or graham crackers for a unique crust.
• Gluten-Free Option: Use gluten-free Oreos to make this dessert suitable for gluten-sensitive individuals

• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American