Description
These Oreo Cheesecake Cookie Cups are a delightful no-fuss dessert combining a crunchy Oreo crust with a smooth, creamy cheesecake filling, topped with whipped cream and extra Oreo crumbs for indulgent texture and flavor. Perfect for parties, snacks, or anytime a sweet treat is needed!
Ingredients
Scale
Crust
- 20 Oreo cookies (for crust)
- 5 tbsp unsalted butter (melted)
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
- Additional crushed Oreo cookies (for sprinkling)
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). Crush 20 Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix these crumbs thoroughly with 5 tablespoons of melted unsalted butter until well combined.
- Form crust bases: Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo and butter mixture firmly into the bottom of each liner, creating an even crust layer for each cheesecake cup.
- Prepare cheesecake filling: In a mixing bowl, beat 8 ounces of softened cream cheese with 1/2 cup granulated sugar until the mixture is light and fluffy. Add 1/4 cup sour cream and continue mixing until smooth and creamy. If desired, gently fold in 1/4 cup mini chocolate chips for added texture and flavor.
- Fill and bake: Spoon the cheesecake filling evenly onto each Oreo crust, filling almost to the top. Bake in the preheated oven for 15-18 minutes, or until the centers are set but still slightly jiggly when gently shaken. This ensures a creamy texture once cooled.
- Cool and chill: Remove the cheesecake cups from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate them for at least 2 hours to fully set and chill.
- Add toppings and serve: Before serving, top each chilled cheesecake cup with a generous dollop of whipped cream and sprinkle with additional crushed Oreo cookie crumbs for garnish and extra crunch.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Do not overbake; the centers should remain slightly jiggly for the best creamy texture.
- Mini chocolate chips are optional but add a nice bite and hint of extra chocolate.
- Refrigerate for at least 2 hours for proper setting before serving.
- You can substitute whipped cream topping with whipped coconut cream for a dairy-free version.
