Go Back
–+ servings
Oreo Cheesecake Cookie Cups

Oreo Cheesecake Cookie Cups: Your New Favorite Dessert Delight

Oreo Cheesecake Cookie Cups are a delightful blend of creamy cheesecake and crunchy Oreo crust, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 2 hours
Total Time 2 hours 33 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreos Crushed for the crust
  • 1/2 cup Butter Melted, use unsalted for better control
For the Filling
  • 8 oz Cream Cheese Softened, full-fat recommended
  • 1/2 cup Sugar Can be replaced with a sugar alternative
  • 1/2 cup Sour Cream Greek yogurt is a good substitute
  • 1/2 cup Chocolate Chips Optional, use mini chips if desired
For the Topping
  • 1 cup Whipped Cream Store-bought or homemade
  • 1/2 cup Crushed Oreos For visual appeal on top

Equipment

  • muffin tin
  • food processor
  • mixing bowl
  • electric mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare your muffin tin with cupcake liners.
  2. Crush Oreos into fine crumbs and mix with melted butter. Press into the bottom of each cupcake liner.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and mix until creamy. Fold in chocolate chips if using.
  4. Spoon the cheesecake filling over the crust, filling nearly to the top.
  5. Bake for 15-18 minutes until centers are slightly jiggly. Allow to cool in the tin for 10 minutes before transferring to a wire rack.
  6. Refrigerate for at least 2 hours before serving.
  7. Top with whipped cream and crushed Oreos before serving.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 5mg

Notes

Room temperature cream cheese is essential for a smooth filling. Don't overfill the cups to prevent overflow while baking. Allow to cool completely before refrigerating for best texture.

Tried this recipe?

Let us know how it was!