Oreo Cheesecake Cookie Cups
Oreo Cheesecake Cookie Cups combine creamy cheesecake and Oreo crunch in a mini dessert. Perfect for parties, holidays, and indulgent snacking.
Ingredients
- 20 Oreo cookies for crust
- 5 tablespoons unsalted butter melted
- 8 oz cream cheese softened
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 cup whipped cream for topping
- Optional: ¼ cup mini chocolate chips
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C).
Make the Crust:
- Crush Oreos into fine crumbs and combine with melted butter.
Form Cookie Cups:
- Line a 12-cup muffin tin with cupcake liners. Spoon about 1 tablespoon of the Oreo mixture into each and press down to form a crust.
Make Cheesecake Filling:
- In a mixing bowl, beat softened cream cheese and granulated sugar until fluffy. Add sour cream and beat until smooth. Fold in mini chocolate chips if using.
Assemble & Bake:
- Fill each cup nearly to the top with cheesecake mixture. Bake for 15–18 minutes, until just set but slightly jiggly in the center.
Cool & Chill:
- Let cookie cups cool completely, then refrigerate for at least 1 hour until firm.
Top & Serve:
- Top each cup with whipped cream and sprinkle with crushed Oreos before serving.
Notes
Use a food processor for ultra-fine Oreo crumbs.
Don’t overbake—slightly jiggly centers mean creamy texture after chilling.
Let cream cheese soften fully to avoid lumps in the filling.