If you adore the classic combination of creamy cheesecake and crunchy Oreos, you are going to fall head over heels for this Oreo Cheesecake Cookie Cups Recipe. These delightful little cups combine a rich Oreo crust with luscious cheesecake filling, all topped with fluffy whipped cream and a sprinkle of cookie crumbs. Perfect for parties, family desserts, or an indulgent treat, this recipe turns beloved flavors into perfectly portioned delights that are as fun to make as they are to eat.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward and essential, working together to create the perfect balance of texture and flavor. From the crumbly Oreo crust to the creamy cheesecake filling, these simple staples bring incredible results without any fuss.
- 20 Oreo cookies: Crushed finely to create a buttery, chocolatey base that’s perfect for holding the cheesecake filling.
- 5 tbsp unsalted butter (melted): Adds richness and helps bind the Oreo crust together for that crisp, firm hold.
- 8 oz cream cheese (softened): The star of the filling, providing that smooth, tangy cheesecake texture we all love.
- 1/2 cup granulated sugar: Sweetens the filling just enough without overpowering the Oreo flavor.
- 1/4 cup sour cream: Gives the cheesecake a slight tang and silky consistency.
- 1 cup whipped cream: Adds lightness and a creamy topping that lets the dessert feel effortlessly elegant.
- Optional: 1/4 cup mini chocolate chips: Small bursts of extra chocolatey goodness folded into the creamy filling for a fun twist.
How to Make Oreo Cheesecake Cookie Cups Recipe
Step 1: Prepare the Oreo Crust
Start by heating your oven to 350°F (175°C). Crush the Oreos into fine crumbs—using a food processor really speeds this up but placing them in a ziplock bag and smashing with a rolling pin works just as well. Mix the crushed cookies with the melted butter thoroughly so every crumb is coated. This mixture forms the deliciously crunchy base for your cookie cups.
Step 2: Form the Cupcake Liners
Line a muffin tin with cupcake liners to keep everything neat and easy to serve. Spoon about one tablespoon of the Oreo mixture into each liner, pressing it firmly down and around the bottom to create a sturdy crust layer. This forms the perfect little cup to hold your cheesecake filling.
Step 3: Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese and granulated sugar until light and fluffy. This step ensures the filling will be silky smooth with no lumps. Add in the sour cream and mix well until fully incorporated. If you’re in the mood for extra chocolate excitement, gently fold in mini chocolate chips at this point for little pockets of melty chocolate.
Step 4: Fill and Bake
Spoon the cream cheese mixture onto each Oreo crust, filling almost to the top but not overflowing. Bake your Oreo Cheesecake Cookie Cups Recipe in the preheated oven for 15 to 18 minutes. You’re looking for the filling to be set around the edges but still slightly jiggly in the center—it will firm up more as it cools.
Step 5: Chill and Add Toppings
After baking, cool the cookie cups completely at room temperature before transferring them to the refrigerator. Chilling allows the cheesecake to firm up to the perfect consistency. Once chilled, top each cup with a dollop of whipped cream and a sprinkle of crushed Oreos to finish these irresistible little desserts off beautifully.
How to Serve Oreo Cheesecake Cookie Cups Recipe
Garnishes
The simplest garnishes can turn these cookie cups into stunning bites. Aside from the whipped cream and Oreo crumbs, try adding a fresh raspberry or mint leaf for a pop of color and freshness. A drizzle of chocolate or caramel sauce can also layer on extra indulgence without overwhelming the dessert’s balance.
Side Dishes
These Oreo Cheesecake Cookie Cups are rich and satisfying enough to shine on their own, but pairing them with a light fruit salad or a scoop of vanilla ice cream creates a refreshing counterpoint. Fresh berries also complement the cookie’s chocolatey notes and keep the overall flavor profile bright and inviting.
Creative Ways to Present
For an impressive presentation, try serving these cookie cups on a decorative platter with mini spoons or tiny forks. You can also insert a small dessert flag or personalized topper in each cup for special occasions like birthdays or celebrations. If you’re feeling playful, serve them in clear mini mason jars or small glass containers for a charming rustic look.
Make Ahead and Storage
Storing Leftovers
Leftover Oreo Cheesecake Cookie Cups should be stored in an airtight container in the refrigerator. They generally stay fresh and delicious for up to 4 days, making them perfect for preparing ahead of time or saving for later dessert cravings.
Freezing
You can freeze these cookie cups if you want to make them in advance or save extra servings. Place them in a single layer in an airtight container or freezer bag with parchment paper between layers. They freeze well for up to one month. When ready to enjoy, thaw overnight in the fridge to maintain their creamy texture.
Reheating
Since these are cheesecake-based, reheating is not necessary and not recommended. They are best enjoyed chilled or at room temperature. If you prefer a softer texture, you can leave them out for 15 minutes before serving to take the chill off.
FAQs
Can I use a different cookie for the crust?
Absolutely! While Oreos make a classic base, you can experiment with other chocolate or even peanut butter cookies to customize the flavor to your liking. Just make sure to crush them finely so they bind well with the butter.
Do I need a stand mixer to make this recipe?
Nope! A hand mixer, electric beaters, or even vigorous whisking by hand can do the job of beating the cream cheese mixture until fluffy. Just take your time to ensure the filling is smooth and lump-free.
Can I make the filling without sour cream?
Yes, but the sour cream adds a subtle tang and creaminess that really elevates the cheesecake filling. If omitting it, consider adding a splash of heavy cream or Greek yogurt for a similar effect.
Is this recipe gluten-free?
Traditional Oreos do contain gluten, so this version is not gluten-free. However, you can use gluten-free sandwich cookies to make this dessert suitable for gluten-sensitive friends or family members.
How long does it take to chill before serving?
For the best texture, chill the Oreo Cheesecake Cookie Cups Recipe for at least 2 to 4 hours. This helps the cheesecake set firmly and makes the whipped cream topping hold up nicely.
Final Thoughts
There is something undeniably joyful about serving a dessert that feels both fun and sophisticated, and the Oreo Cheesecake Cookie Cups Recipe does exactly that. Whether you’re treating yourself or sharing with friends, these little cups deliver big smiles and even bigger flavor. Dive in, whip up a batch, and enjoy every creamy, crunchy bite!
Print
Oreo Cheesecake Cookie Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious and easy-to-make Oreo Cheesecake Cookie Cups featuring a crunchy Oreo crust and a creamy cheesecake filling, perfect for individual servings and topped with whipped cream and optional mini chocolate chips.
Ingredients
Crust
- 20 Oreo cookies (for crust)
- 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 (for topping)
- Additional crushed Oreos (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 crushing with a rolling pin. Mix the crumbs thoroughly with 5 tablespoons of melted unsalted butter until well combined.
- Form Cookie Cups: Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo crumb mixture firmly into the bottom of each liner to form an even crust base.
- Prepare Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is light and fluffy. Add the sour cream and mix until smooth and creamy. If desired, gently fold in mini chocolate chips for added texture and flavor.
- Assemble and Bake: Spoon the cheesecake filling onto each Oreo crust in the muffin tin, filling almost to the top. Bake in the preheated oven for 15 to 18 minutes, or until the cheesecake cups are set but still slightly jiggly in the center.
- Cool and Refrigerate: Allow the cheesecake cups to cool completely at room temperature. Then, transfer them to the refrigerator to chill thoroughly, at least 2 hours or overnight for best results.
- Add Toppings and Serve: Once chilled, top each cheesecake cup with a dollop of whipped cream. Garnish with additional crushed Oreos if desired before serving.
Notes
- Make sure the cream cheese is softened to room temperature to achieve a smooth filling without lumps.
- Press the crust mixture firmly to ensure it holds together during baking.
- The cheesecake cups are best served chilled and can be stored in the refrigerator for up to 3 days.
- Mini chocolate chips are optional but add a delightful texture.
- Use cupcake liners to easily remove the cookie cups from the muffin tin without breaking.
