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Oreo Cheesecake Cookie Cups

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Oreo Cheesecake Cookie Cups combine the best of two desserts: creamy cheesecake and crunchy Oreo cookies. These bite-sized treats are topped with whipped cream and mini chocolate chips, making them a perfect, portable indulgence for any occasion.

Ingredients

20 Oreo cookies (for crust)

5 tbsp unsalted butter (melted)

8 oz cream cheese (softened)

1/2 cup granulated sugar

1/4 cup sour cream

1 cup whipped cream (for topping)

Optional: 1/4 cup mini chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a food processor or by hand, crush the Oreo cookies until finely ground. Combine the crushed Oreos with the melted butter and mix until the crumbs are coated.
  3. Press the Oreo mixture into the bottom of each muffin cup to form a crust. Bake for 5-7 minutes and then remove from the oven. Let the crusts cool while you prepare the cheesecake filling.
  4. In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
  5. Add the sour cream and beat until well combined. You should have a smooth, thick mixture.
  6. Spoon the cheesecake filling over the cooled Oreo crusts in each muffin cup. Use a spatula to smooth the top.
  7. Bake for an additional 10-12 minutes or until the cheesecake is set (it should jiggle slightly in the center).
  8. Let the mini cheesecakes cool completely, then refrigerate for at least 2 hours or until chilled.
  9. Once chilled, top each cheesecake with a dollop of whipped cream and, if desired, sprinkle with mini chocolate chips.
  10. Serve and enjoy!

Notes

These Oreo Cheesecake Cookie Cups can be made ahead and stored in the fridge for up to 4 days.

They can also be frozen for up to 2 months. Just be sure to wrap them well or store them in an airtight container.

If you prefer a different cookie for the crust, you can substitute Oreos with graham crackers or chocolate chip cookies.

If you need a firmer filling, you can add more sour cream or cream cheese.

The mini chocolate chips are optional but add a nice touch of flavor and texture to the top.

For a dairy-free version, use dairy-free cream cheese and whipped topping substitutes.

If you don’t want to use whipped cream, you can skip the topping or add a dollop of dairy-free whipped cream instead.

Let the mini cheesecakes cool completely before removing them from the muffin tin for easy removal.

Nutrition

Find it online: https://familydinnercooking.com/oreo-cheesecake-cookie-cups/