Hey y'all! If you adore creamy cheesecake, irresistible Oreo cookies, and adorable handheld desserts, you're in for a treat with these Oreo Cheesecake Cookie Cups. They combine the perfect mix of sweet, creamy, and crunchy in every bite—ideal for celebrations, potlucks, or just satisfying your sweet tooth on a cozy night in! Let's get cooking!
Why You'll Love This Oreo Cheesecake Cookie Cups Recipe
- Quick to make with simple, pantry-friendly ingredients.
- Perfectly portioned for parties, picnics, and lunchbox treats.
- Creamy cheesecake filling pairs perfectly with Oreo cookies for bliss in every bite.
- No water bath needed, making this cheesecake recipe almost foolproof.
- Fun to customize with different toppings or flavored Oreos!
Oreo Cheesecake Cookie Cups Ingredients
- 18 Oreo cookies (plus extra for garnish, if desired)
- 8 oz (225g) cream cheese, softened to room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¼ cup (60g) sour cream
- 1 tablespoon all-purpose flour
- Pinch of salt
How to Make Oreo Cheesecake Cookie Cups
Step 1: Prepare the Muffin Pan
Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners and place one whole Oreo cookie at the bottom of each liner.
Step 2: Make the Cheesecake Batter
In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix until well combined. Beat in the egg, vanilla extract, and sour cream, scraping down the sides as needed. Stir in flour and a pinch of salt until just incorporated.
Step 3: Assemble the Cookie Cups
Divide the cheesecake batter evenly among the Oreo-lined muffin cups—about 2 tablespoons per cup. Crush 3-4 extra Oreos and sprinkle on top for extra crunch.
Step 4: Bake the Oreo Cheesecake Cookie Cups
Bake for 18-20 minutes, or until the centers are nearly set but still slightly jiggly. Remove from oven, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Chill and Serve
Refrigerate the cookie cups for at least 2 hours (up to overnight) before serving for that perfect creamy texture. Garnish with extra crushed Oreos or whipped cream, if desired.
Notes for Perfect Oreo Cheesecake Cookie Cups
- Make sure your cream cheese is fully softened to prevent lumps. See tips on softening cream cheese here.
- Let the cookie cups chill thoroughly; this step makes the filling dense and creamy.
- If you want to swap in flavored Oreos, check the ingredient list at Oreo's official site for new twists!
Variations on Oreo Cheesecake Cookie Cups
- Peanut Butter Oreo Cheesecake Cups: Swirl 2 tablespoons creamy peanut butter into the cheesecake batter before baking.
- Mint Chocolate Cookie Cups: Use Mint Oreos and a drop of peppermint extract in the filling.
- Red Velvet Oreo Cups: Add a few drops of red food coloring and use Red Velvet Oreos as the base and topping.
Required Equipment for Oreo Cheesecake Cookie Cups
- 12-cup muffin pan
- Cupcake liners
- Electric mixer (hand or stand)
- Mixing bowls
- Spatula
Storage Instructions & Shelf Life
Store Oreo Cheesecake Cookie Cups in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in an airtight container for up to 2 months, and thaw overnight in the fridge before serving.
Serving Suggestions & Pairings for Oreo Cheesecake Cookie Cups
- Top with whipped cream or chocolate ganache for extra decadence.
- Pair with fresh berries for a tangy contrast to the sweet, creamy cups.
- Serve chilled alongside a hot cup of coffee or a refreshing glass of cold milk.
Pro Tips for Perfect Oreo Cheesecake Cookie Cups
- Don’t overmix the batter once you add the egg to keep the texture ultra-smooth. Learn more about cheesecake technique here.
- Room temperature ingredients blend more easily and create a softer filling.
- Use a cookie scoop for even portioning to ensure uniform baking and presentation.
Frequently Asked Questions About Oreo Cheesecake Cookie Cups
Can I make Oreo Cheesecake Cookie Cups ahead of time?
Absolutely! These are actually best made ahead, since they need time to chill and set in the fridge.
Can I use low-fat cream cheese?
You can, but the texture may be a bit less rich and creamy compared to full-fat cream cheese.
Do I need to use cupcake liners?
Liners make removal much easier and help keep the cookie cups perfectly shaped, so they're highly recommended.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 2 hours 30 minutes (includes chilling)
Ingredients
- 18 Oreo cookies, divided
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
- Pinch of salt
Instructions
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1Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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2Place one whole Oreo cookie at the bottom of each liner to form the cookie base.
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3In a mixing bowl, beat the cream cheese and sugar until smooth. Add egg, vanilla extract, sour cream, flour, and salt, and mix until well combined.
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4Roughly chop the remaining Oreo cookies and fold them into the cheesecake mixture.
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5Divide the mixture evenly among the liners over the Oreo bases. Bake for 20-22 minutes, or until the centers are set.
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6Let cups cool completely; refrigerate for at least 1 hour before serving for best texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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