Oreo Cheesecake Cookie Cups Recipe

If you’re searching for a dessert that combines the nostalgia of classic cookies with a creamy twist, look no further than these Oreo Cheesecake Cookie Cups. Imagine biting into a rich Oreo crust, followed by a silky cream cheese layer, all crowned with fluffy whipped cream and a sprinkle of extra cookie crumbs. This is the treat that brings smiles to any gathering, whether it’s a cozy family night or a festive potluck. Oreo Cheesecake Cookie Cups are irresistibly cute, quick to make, and a guaranteed crowd-pleaser—they’re everything you love about cheesecake and Oreos, all wrapped up in a perfectly portioned cup!

Ingredients You’ll Need

Ready to whip up something incredible? The ingredients list for Oreo Cheesecake Cookie Cups proves that simple staples can create a dessert packed with flavor and texture. Each component plays its part in making every bite delicious, creamy, and fun!

• Oreo cookies (20 for crust): The star of the show, giving you that iconic chocolatey crunch and classic cookies-and-cream flavor.
• Unsalted butter (5 tbsp, melted): Helps bind the crushed Oreos together, transforming them into a buttery, irresistible crust.
• Cream cheese (8 oz, softened): Creates the creamy, tangy cheesecake layer everyone loves—be sure to let it come to room temp for easy mixing!
• Granulated sugar (1/2 cup): Sweetens the filling just right, balancing the tang of the cream cheese and the bittersweet Oreos.
• Sour cream (1/4 cup): Adds extra creaminess and a subtle tang that elevates the cheesecake layer beautifully.
• Whipped cream (1 cup, for topping): For a finishing flourish of light, airy sweetness—homemade or store-bought both work well!
• Optional: Mini chocolate chips (1/4 cup): Amp up the chocolaty goodness by folding these into the filling for little bursts of surprise.

How to Make Oreo Cheesecake Cookie Cups

Step 1: Prepare the Oreo Crust

Start by preheating your oven to 350°F (175°C). Crush 20 Oreo cookies into fine, even crumbs—this is easiest with a food processor, but a zip-top bag and a rolling pin work just as well. Mix the cookie crumbs with melted butter until every bit is coated, forming a texture like wet sand. This buttery, chocolatey base is what makes Oreo Cheesecake Cookie Cups so irresistible from the very first bite.

Step 2: Line and Fill the Muffin Tin

Next, line a muffin tin with cupcake liners. Spoon about a tablespoon of the Oreo crumb mixture into each cup, pressing it down firmly to create a compact crust. Use the back of a spoon or your fingers—whatever works best! Getting the crust just right means every bite starts with a satisfying crunch.

Step 3: Mix the Cheesecake Filling

In a medium mixing bowl, beat the softened cream cheese and sugar together until the mixture is light, fluffy, and totally lump-free. Add in the sour cream and keep mixing until the batter is smooth. If you’re feeling extra decadent, now’s the time to fold in mini chocolate chips for little pops of chocolate throughout your Oreo Cheesecake Cookie Cups.

Step 4: Spoon and Bake

Carefully spoon the creamy cheesecake filling over the prepared Oreo crusts, filling each liner almost to the top. Pop the tin into your preheated oven and bake for 15-18 minutes. You’ll know they’re ready when the centers are set but still have a slight, satisfying jiggle. This delicate bake gives you that signature creamy texture cheesecakes are known for.

Step 5: Cool and Chill

Patience pays off here! Allow your cookie cups to cool completely at room temperature before transferring them to the fridge. Chilling is essential—it lets the cheesecake set, making them easy to remove from the liners and perfect for topping later.

Step 6: Top and Serve

Once the cups are thoroughly chilled, it’s time for the grand finale! Swirl or dollop on whipped cream, then sprinkle with more crushed Oreo cookies for extra crunch and charm. Each Oreo Cheesecake Cookie Cup is now ready to steal the show at your dessert table.

How to Serve Oreo Cheesecake Cookie Cups

Garnishes

Play up the cookies-and-cream magic! A generous swirl of whipped cream and a sprinkle of crushed Oreos is classic, while a drizzle of chocolate sauce or a few mini chocolate chips on top can make your Oreo Cheesecake Cookie Cups truly memorable. Fresh berries also add a pop of color and a playful contrast to the rich flavors.

Side Dishes

Although these cups easily steal the spotlight, you can serve them alongside other light treats—think fresh fruit salads, simple vanilla ice cream, or even a plate of mixed berries. For a party, a platter with coffee or tea will balance the sweetness and make for a cozy dessert moment.

Creative Ways to Present

Presentation takes everything up a notch! Try arranging Oreo Cheesecake Cookie Cups on a tiered dessert stand, or nestle them into colorful cupcake wrappers for a playful look. For special occasions, personalize each cup with a tiny flag or candy topper. They’re just as fun to make as they are to share!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully—simply keep your Oreo Cheesecake Cookie Cups in an airtight container in the fridge. They’ll stay fresh and delicious for 3 to 4 days, making them perfect for preparing ahead or sneaking as a late-night treat!

Freezing

If you want to make a batch in advance, you can freeze the cups before adding the whipped cream topping. wrap each cheesecake cup tightly in plastic wrap, then place in a freezer-safe bag. They’ll keep well for up to two months. Thaw them in the refrigerator overnight before serving, and top with fresh whipped cream just before enjoying.

Reheating

No need for reheating—Oreo Cheesecake Cookie Cups are best served chilled straight from the fridge or at a cool room temperature. If frozen, remember to thaw them gently in the fridge for that perfect creamy texture.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While Oreos are the superstar here, try using chocolate graham crackers, vanilla wafers, or even Biscoff cookies for a unique twist. Just follow the same crust method and adjust to taste.

What if I don’t have a food processor to crush the Oreos?

No worries—putting the cookies in a sturdy zip-top bag and crushing them with a rolling pin, heavy pan, or your hands works perfectly. The aim is to get fine, even crumbs for the crust.

Can I use low-fat cream cheese or a dairy-free substitute?

Yes, you can swap in low-fat cream cheese or even a dairy-free alternative if needed. The texture may be a bit different, but your Oreo Cheesecake Cookie Cups will still be delicious and creamy!

How do I know when the cheesecake cups are done baking?

The centers should be mostly set with a slight jiggle when you gently move the pan. If they’re overly wobbly or look wet, give them another minute or two, keeping a close eye to avoid overbaking.

Can I make Oreo Cheesecake Cookie Cups without cupcake liners?

Cupcake liners make for easy removal and adorable presentation, but you can spray the muffin tin well with nonstick spray if you don’t have liners. Just be extra gentle when removing the cooled and chilled cups.

Final Thoughts

There’s something special about sharing Oreo Cheesecake Cookie Cups—they’re fun to make, even more fun to eat, and oh-so-easy to fall in love with. Whether you’re baking with family or surprising friends, these little treats turn any moment into a celebration. Go ahead and give them a try—you won’t regret it!

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