Introduction

Oreo Cheesecake Cookie Cups are a delightful no-fuss dessert that combines the rich creaminess of cheesecake with the beloved crunch of Oreo cookies. Perfect for parties or a sweet treat anytime, these mini delights are sure to impress.

Three chocolate cupcakes sit on a white plate on a white marbled surface. Each cupcake has a dark, crumbly chocolate outer layer, filled with a smooth, creamy light brown filling. On top of each cupcake is a whole dark chocolate sandwich cookie. One cupcake in the front is bitten into, showing the thick creamy filling inside with cookie crumbs around it. Some crumbs are also scattered on the plate. In the background, more cupcakes are on a white tray, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs and combine them with the melted butter.
Step 2: Line a muffin tin with cupcake liners and press about one tablespoon of the Oreo mixture into each liner to create the crust base.
Step 3: In a mixing bowl, beat the softened cream cheese with the sugar until fluffy. Add the sour cream and mix until smooth. If desired, fold in the mini chocolate chips.
Step 4: Spoon the cheesecake filling onto each Oreo crust, filling almost to the top. Bake for 15–18 minutes until the filling is set but still slightly jiggly in the center. Allow to cool completely, then refrigerate.
Step 5: Once chilled, top each cup with whipped cream and sprinkle with crushed Oreos before serving.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the cheesecake filling before baking.
Try using flavored Oreos like mint or golden for a different twist.
If you prefer a firmer filling, bake a few extra minutes but be careful not to overbake.

Storage

Store the cheesecake cookie cups in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. Reheat is not recommended as it may affect texture.

How to Serve

A close-up image of a small dessert made to look like a chocolate cookie cupcake with three layers: the bottom layer is dark brown and looks crumbly, the middle layer is creamy and light beige with some dark cookie crumbs mixed in, and the top layer is a detailed chocolate cookie with an embossed pattern. The front cupcake has a big bite taken out, revealing all three layers clearly. It sits on a white plate on a white marbled surface with two more whole cupcakes blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare and bake the cheesecake cookie cups a day in advance. Keep them refrigerated and add the whipped cream topping just before serving for best results.

Can I freeze Oreo Cheesecake Cookie Cups?

These cookie cups can be frozen for up to one month. Wrap them individually in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before serving and add whipped cream fresh.

Oreo Cheesecake Cookie Cups Recipe

Print Recipe

★★★★★

4.7 from 105 reviews

Delicious Oreo Cheesecake Cookie Cups featuring a crunchy Oreo crust, smooth and creamy cheesecake filling, topped with whipped cream and extra Oreo crumbles. These individual-sized treats are perfect for parties or a delightful dessert anytime.

Author: Marco
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Total Time: 2 hours 30 minutes (including chilling time)
Yield: 12 cheesecake cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

20 Oreo cookies (for crust)
5 tbsp unsalted butter (melted)

Filling

8 oz cream cheese (softened)
1/2 cup granulated sugar
1/4 cup sour cream
1/4 cup mini chocolate chips (optional)

Topping

1 cup whipped cream (for topping)
Additional crushed Oreos for garnish

Instructions

Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). Crush the 20 Oreo cookies into fine crumbs either by placing them in a sealed bag and using a rolling pin or pulsing them in a food processor. Mix the crushed Oreos thoroughly with melted unsalted butter until combined.
Create Cupcake Liners Base: Line a muffin tin with cupcake liners. Press approximately one tablespoon of the Oreo and butter mixture into the bottom of each liner, forming an even crust base for each cup.
Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is light and fluffy. Add sour cream and continue mixing until the batter is smooth without lumps. If using, gently fold in the mini chocolate chips to add texture and chocolaty bursts.
Assemble and Bake: Spoon the cheesecake filling evenly atop each Oreo crust, filling each liner almost to the top. Bake the cookie cups in the preheated oven for 15 to 18 minutes. The centers should be set but maintain a slight jiggle indicating the perfect consistency.
Cool and Chill: Allow the cheesecake cookie cups to cool completely at room temperature. Once cooled, transfer them to the refrigerator and chill thoroughly to set and enhance the flavor, ideally for at least 2 hours.
Add Toppings and Serve: Before serving, top each cheesecake cup with a generous dollop of whipped cream. Garnish with extra crushed Oreos for added crunch and visual appeal. Enjoy these decadent treats chilled for the best texture and flavor.

Notes

Softening cream cheese at room temperature ensures a smooth filling without lumps.
For easier crust pressing, slightly chill the Oreo and butter mixture before pressing into liners.
Mini chocolate chips are optional but add delightful chocolate bites.
You can substitute sour cream with Greek yogurt for a tangier flavor.
Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days.

Keywords: Oreo, cheesecake, cookie cups, dessert, easy recipe, no-bake crust, mini chocolate chips, whipped cream topping