Oreo Cheesecake Cups
Introduction:
If you’re obsessed with Oreos and cheesecake, these Mini Oreo Cheesecake Cookie Cups will become your newest dessert addiction! Creamy cheesecake filling nestled in soft Oreo cookie cups—each bite is pure chocolatey bliss. Perfect for parties, holidays, or a late-night sweet fix!
🕒 Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min
Ingredients:
For the Cookie Cups:
- 1 cup crushed Oreo cookie crumbs (about 10 Oreos)
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- ½ cup crushed Oreos
For Topping (Optional but Delicious):
- Whipped cream or Cool Whip
- Mini Oreo cookies
- Extra cookie crumbs for garnish
Step-by-Step Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan. This recipe makes about 24 cookie cups. You can also line with paper liners for easier removal.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, salt, and crushed Oreo crumbs. In a separate large bowl, beat butter, brown sugar, and granulated sugar until creamy and fluffy (about 2 minutes). Beat in the egg and vanilla extract until combined.
Gradually add the dry ingredients into the wet mixture until a soft dough forms. Stir in the mini chocolate chips for extra gooey bites!
Step 3: Form the Cookie Cups
Scoop about 1 tablespoon of dough into each mini muffin cup. Use your thumb or the back of a teaspoon to press the dough into a cup shape, leaving a small well in the center to hold the cheesecake filling.
Step 4: Make the Cheesecake Filling
In a clean bowl, beat the cream cheese, sugar, vanilla, and egg yolk together until smooth and creamy. Fold in crushed Oreos for extra crunch and flavor.
Step 5: Fill and Bake
Spoon about 1 teaspoon of the cheesecake mixture into each cookie dough cup. Bake for 12–15 minutes, or until the edges are golden and the filling is just set.
Step 6: Cool and Chill
Allow the cups to cool in the pan for 10 minutes, then gently remove and transfer them to a wire rack. Chill in the refrigerator for at least 30 minutes for the best texture and flavor.
Step 7: Decorate and Serve!
Top each mini cheesecake cup with a dollop of whipped cream and a mini Oreo for that Pinterest-perfect finish. Sprinkle extra cookie crumbs for a bakery-style touch.
Pro Tips:
- Don’t overbake – Cheesecake continues to set as it cools. Pull them out when the centers are still slightly jiggly.
- Swap it up – Try using Golden Oreos or Mint Oreos for a flavor twist!
- Make ahead – These store beautifully in the fridge for up to 4 days or can be frozen for up to 2 months.
Nutrition Information:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup | 210 | 3g | 25g | 11g | 1g | 14g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Why You’ll Love These Oreo Cheesecake Cookie Cups:
Each bite blends the crunchy sweetness of Oreo cookies with the creamy tang of cheesecake—like your favorite dessert mash-up in mini form! They’re easy to make, portion-controlled, and crowd-pleasing. Whether you’re baking for family, friends, or your Pinterest followers, these little treats are guaranteed to disappear fast!