Name: Oreo Cheesecake Cookie Cups Recipe
Prep time: 15 min
Cook time: PT-490154H11M28S
Total time: 1 h 33 min
Cuisine: American
Ingredients: 20 Oreo Cookies (crumbled); 5 tablespoons unsalted Butter (melted); 16 ounces Cream Cheese (softened); 1/2 cup Sugar; 1/2 cup Sour Cream or Greek Yogurt; 1/2 cup Mini Chocolate Chips (optional); 1 cup Whipped Cream (lightly sweetened)

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Introduction

These Delicious Oreo Cheesecake Cookie Cups are a perfect treat for anyone with a sweet tooth. Combining the classic Oreo cookie flavor with creamy cheesecake, they make bite-sized desserts that are easy to enjoy and share.

The image shows a group of little cupcakes on a white marbled surface. Each cupcake has three layers: at the bottom is a dark chocolate base, in the middle a creamy layer with tiny dark cookie bits mixed in, and on top a swirl of thick white whipped cream. Each cupcake is decorated with a whole dark chocolate sandwich cookie standing upright in the cream. The cupcakes are arranged closely together, creating a neat and tasty display. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 Oreo Cookies (crumbled)
5 tablespoons unsalted Butter (melted)
16 ounces Cream Cheese (softened)
1/2 cup Sugar
1/2 cup Sour Cream (or Greek yogurt)
1/2 cup Mini Chocolate Chips (optional)
1 cup Whipped Cream (lightly sweetened)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Crush the Oreo cookies into fine crumbs and mix them thoroughly with the melted butter.
Step 3: Line a muffin tin with cupcake liners and press about one tablespoon of the cookie crumb mixture into the bottom of each liner to form the crust.
Step 4: In a mixing bowl, beat the cream cheese and sugar together until light and fluffy. Then blend in the sour cream until smooth.
Step 5: If desired, gently fold in the mini chocolate chips into the cheesecake mixture.
Step 6: Spoon the cheesecake filling evenly over the cookie crusts in the muffin tin.
Step 7: Bake the cookie cups for 15 to 18 minutes, or until the centers are slightly jiggly but set on the edges.
Step 8: Allow the cookie cups to cool completely, then refrigerate them for at least one hour to firm up.
Step 9: Before serving, pipe or dollop lightly sweetened whipped cream on top of each cheesecake cup.

Tips & Variations

For extra crunch, sprinkle chopped Oreos or crushed nuts on top of the whipped cream.
Use Greek yogurt as a healthier alternative to sour cream without sacrificing creaminess.
Add a teaspoon of vanilla extract to the cheesecake filling for enhanced flavor.
Mini chocolate chips are optional but add a delightful texture and chocolate burst.

Storage

Store the Oreo cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. These treats are best enjoyed chilled. To reheat, let them sit at room temperature for 10-15 minutes, but avoid microwaving as it may melt the whipped cream topping.

How to Serve

The image shows a small square dessert slice placed on a clean white plate with a silver fork nearby. The dessert has three layers: the bottom layer is dark and crumbly like crushed cookies, the middle layer is white cream with small dark cookie bits mixed inside, and the top layer is smooth white whipped cream in a swirl shape. On top of the cream sits a whole dark cookie, standing upright. The background is a white marbled surface with a blurred white cake stand holding more desserts behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups ahead of time?

Yes, you can prepare the cookie cups a day in advance and keep them refrigerated until serving. Add the whipped cream topping just before serving for the best texture.

Can I use regular chocolate chips instead of mini ones?

Absolutely! You can chop regular chocolate chips into smaller pieces or use them as is. The mini chips are just easier to fold in and provide a more even distribution.