Homemade Oreo Cheesecake Cookie Cups
Whipping up a batch of these Oreo Cheesecake Cookie Cups is like bringing a high-end bakery right into your kitchen with just a fraction of the effort. These bite-sized treasures feature a rich, chewy chocolate cookie base that perfectly hugs a velvety cheesecake filling, topped with—you guessed it—even more Oreo goodness.
Ingredients
- 16 oz Chocolate chip or double chocolate cookie dough
- 8 oz Cream cheese softened
- ¼ cup Granulated sugar
- 2 tbsp Sour cream
- 1 large Egg
- 1 tsp Vanilla extract
- 18 Oreo cookies 12 whole for topping, 6 crushed for filling
Instructions
- Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin.
- Divide the cookie dough into 12 equal balls. Press each ball into the bottom and slightly up the sides of each muffin cup.
- Bake the cookie bases for 8 minutes. Remove from the oven and use the back of a spoon to press the centers back down if they puffed up.
- In a medium bowl, beat together the softened cream cheese and sugar until smooth. Mix in the sour cream, egg, and vanilla until just combined.
- Fold in the 6 crushed Oreo cookies.
- Spoon the cheesecake mixture evenly into the par-baked cookie cups.
- Gently press one whole Oreo cookie onto the top of each cheesecake-filled cup.
- Return to the oven and bake for an additional 10–12 minutes, or until the cheesecake is set.
- Allow to cool in the pan for 15 minutes, then carefully transfer to a wire rack. Chill in the refrigerator for at least 2 hours before serving.