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Oreo Cheesecake Cookie Cups

Oreo Cheesecake Cookie Cups That'll Wow Your Friends!

Delight in these Oreo Cheesecake Cookie Cups, a perfect blend of creamy cheesecake and chocolate cookie that will impress any dessert lover.
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1 cup All-Purpose Flour
  • 1/2 cup Dutch-Processed Cocoa Powder
  • 1/4 cup Black Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter room temperature
  • 1/2 cup Granulated Sugar substituting half with brown sugar adds caramel notes
  • 1/4 cup Light Brown Sugar
  • 2 large Eggs room temperature
  • 1 teaspoon Vanilla Extract use pure for best results
For the Cheesecake Filling
  • 1 cup Heavy Whipping Cream chilled
  • 8 ounces Full Fat Cream Cheese
  • 1/4 cup Granulated Sugar for filling
  • 1 cup Oreo Cookie Crumbs crush whole Oreos if necessary

Equipment

  • Muffin tins
  • Mixer
  • Whisk
  • Large cookie scoop
  • Chilled bowl

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat muffin tins with cooking spray.
  2. In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt.
  3. Cream butter with granulated and brown sugars until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each, then blend in vanilla extract.
  5. Gradually add dry ingredients into wet mixture, mixing on low speed.
  6. Using a large cookie scoop, fill muffin tin cavities and flatten the tops.
  7. Bake for 10-13 minutes, ensuring they remain soft in the center.
  8. Press down in the center of each cookie cup to create a well, and let cool.
  9. Whip heavy cream in a chilled bowl until stiff peaks form.
  10. Beat cream cheese and sugar until smooth, then fold in whipped cream and Oreo crumbs.
  11. Pipe cheesecake filling into cooled cookie cups and refrigerate for 1-2 hours.
  12. Serve chilled and enjoy!

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

These cookie cups can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 4 weeks.

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