Description
Delicious and creamy Oreo Cheesecake Cookie Cups featuring a crunchy Oreo crust, smooth cream cheese filling, and a light whipped cream topping. Perfect individual-sized desserts for any occasion.
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
- Optional: 1/4 cup mini chocolate chips
Topping
- 1 cup whipped cream
- 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 sealed bag and crushing with a rolling pin. Mix the crushed Oreos 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 to create an even crust base.
- Prepare cheesecake filling: In a mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until the mixture is fluffy and smooth. Add 1/4 cup sour cream and continue mixing until fully incorporated. If desired, gently fold in 1/4 cup mini chocolate chips for extra chocolate flavor and texture.
- Assemble and bake: Spoon the cheesecake filling onto each Oreo crust in the muffin tin, filling almost to the top. Bake the cookie cups for 15-18 minutes until the filling is set but still slightly jiggly in the center.
- Cool and chill: Remove the cookie cups from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate for several hours or overnight to firm up.
- Add toppings and serve: Before serving, top each cheesecake cup with a generous dollop of whipped cream and sprinkle with additional crushed Oreos for garnish. Enjoy!
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing and a creamy texture.
- You can substitute regular Oreos with any flavored Oreo variety for a twist.
- Mini chocolate chips are optional but add a nice burst of chocolate in each bite.
- Refrigerate cookie cups at least 4 hours or overnight for the best texture.
- Use fresh whipped cream or store-bought for convenience.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Oreo cheesecake, cookie cups, no-bake cheesecake cups, easy dessert, individual cheesecake, Oreo dessert, sweet treat
