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
Scale
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.
