Description
These Oreo Cheesecake Cookie Cups are a delightful combination of creamy cheesecake filling nestled in a crunchy Oreo cookie crust, topped with whipped cream and extra Oreo crumbs for garnish. Perfect as individual servings for parties or a sweet treat anytime.
Ingredients
Scale
Crust:
- 20 Oreo cookies
- 5 tbsp unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1/4 cup mini chocolate chips (optional)
Topping:
- 1 cup whipped cream
- Additional crushed Oreo cookies for garnish
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). Crush 20 Oreo cookies into fine crumbs using a food processor or by placing them in a bag and using a rolling pin. Mix the cookie crumbs thoroughly with the melted butter until combined.
- Form Cookie Cup Bases: Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo mixture into the bottom of each liner, forming an even crust layer. Use the back of a spoon or your fingers to compact it firmly.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until the mixture becomes light and fluffy. Add the sour cream and continue to mix until fully incorporated and smooth. If desired, gently fold in mini chocolate chips for added texture and flavor.
- Fill and Bake: Spoon the cheesecake filling onto each Oreo crust in the liners, filling them nearly to the top but leaving a small gap. Bake in the preheated oven for 15-18 minutes, or until the cheesecake is set with a slight jiggle in the center. Remove from oven and allow the cups to cool completely at room temperature.
- Chill and Top: Once cooled, refrigerate the cheesecake cookie cups for at least 2 hours to fully set. Before serving, top each cup with a dollop of whipped cream and sprinkle with additional crushed Oreo cookies for extra crunch and decoration.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- You can substitute whipped cream with whipped topping or cream cheese frosting.
- For a stronger Oreo flavor, add a few crushed Oreos into the cheesecake filling.
- Store cheesecake cookie cups in the refrigerator and consume within 3 days for best freshness.
- Mini chocolate chips are optional but add a nice texture contrast.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Oreo cheesecake, cookie cups, no-bake cheesecake, mini cheesecakes, Oreo dessert, easy cheesecake recipe, party desserts
