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Oreo Cheesecake Cookie Cups

Oreo Cheesecake Cookie Cups That Steal the Sweet Show!

Delight in the rich, creamy goodness of Oreo Cheesecake Cookie Cups that take dessert to a whole new level.
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Prep Time 10 minutes
Cook Time 18 minutes
Chilling Time 2 hours
Total Time 2 hours 28 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 24 cookies Oreo Cookies or chocolate wafer cookies for a twist
  • 5 tbsp Butter unsalted, melted
For the Cheesecake Filling
  • 16 oz Cream Cheese softened, opt for full-fat
  • 1/2 cup Granulated Sugar or brown sugar for caramel richness
  • 1/2 cup Sour Cream Greek yogurt can be used for lower calories
  • 1 cup Mini Chocolate Chips optional, dark chocolate works well
For the Topping
  • 1 cup Whipped Cream stabilized for longer hold
  • 1/2 cup Crushed Oreos optional, for garnish

Equipment

  • Oven
  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • electric mixer
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your muffin tin and cupcake liners.
  2. Crush the Oreo cookies into fine crumbs. Combine with melted butter until coated.
  3. Line a muffin tin with cupcake liners and press the Oreo crust mixture into each liner.
  4. Beat the cream cheese and sugar together until fluffy. Add sour cream and mix until smooth.
  5. Fold in mini chocolate chips, if desired.
  6. Spoon the cheesecake filling into each cookie crust, filling about ¾ full.
  7. Bake for 15-18 minutes until set with a slight jiggle in the center.
  8. Let cool completely, then refrigerate for at least 2 hours.
  9. Dollop whipped cream on top and sprinkle with crushed Oreos before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is softened for a smooth filling. Don’t overbake; they should be slightly jiggly in the center. Refrigerate for best flavor.

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