Go Back
–+ servings
Oreo Cheesecake Cookie Cups

Irresistible Oreo Cheesecake Cookie Cups for Sweet Tooth Bliss

Delight in these Oreo Cheesecake Cookie Cups, a perfect blend of rich cheesecake and crunchy crust that satisfies your sweet tooth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 20 cookies Oreo Cookies Crushed to form the crust.
  • 5 tablespoons Unsalted Butter Melted.
For the Filling
  • 8 oz Cream Cheese Full-fat preferred for texture.
  • 1/2 cup Sugar Adjust to taste.
  • 1/4 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1/2 cup Mini Chocolate Chips Optional.
For the Topping
  • 1 cup Whipped Cream Lightly sweetened if desired.

Equipment

  • Muffin tin
  • Mixing bowl
  • food processor
  • cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Crush the Oreo cookies and mix with melted unsalted butter until fully combined.
  3. Line a muffin tin with cupcake liners and press about a tablespoon of the crust mixture into each liner.
  4. In a mixing bowl, beat cream cheese with sugar until smooth, then add sour cream and mix until silky.
  5. Fold in mini chocolate chips if using, and ensure they're evenly distributed.
  6. Spoon the cheesecake filling over the crusts, filling each liner about three-quarters full.
  7. Bake for 15-18 minutes until slightly jiggly in the center.
  8. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 1 hour.
  9. Top each cookie cup with whipped cream and sprinkle with crushed Oreos before serving.

Nutrition

Serving: 1cookie cupCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 5 days. For longer storage, freeze for up to 2 months and thaw in the refrigerator overnight.

Tried this recipe?

Let us know how it was!