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Oreo Cheesecake Cookie Cups

Decadent Oreo Cheesecake Cookie Cups for Easy Indulgence

Indulge in these Oreo Cheesecake Cookie Cups, combining an Oreo crust with a creamy cheesecake filling for a perfect dessert experience.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Provides the crunchy base; feel free to substitute with other chocolate cookies if desired.
  • 5 tablespoons Butter Enhances richness and binds cookie crumbs; using unsalted butter offers better control over saltiness.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Essential for that creamy cheesecake texture; full-fat cream cheese is recommended for the best results.
  • 1/2 cup Sugar Sweetens the filling; granulated sugar is standard, but brown sugar can offer a deeper flavor profile.
  • 1/2 cup Sour Cream Adds creaminess with a slight tang; Greek yogurt can be a lower-fat substitute.
  • 1/2 cup Mini Chocolate Chips Optional; fold in for an extra layer of texture and sweetness—replace with white chocolate for a twist.
For Topping
  • 1 cup Whipped Cream Adds lightness and sweetness; either store-bought or homemade works just fine.
  • 3 tablespoons Crushed Oreos Sprinkled on top for extra crunch and visual appeal.

Equipment

  • muffin tin
  • Food processor
  • Mixing bowl
  • hand mixer

Method
 

Step-by-Step Instructions for Oreo Cheesecake Cookie Cups
  1. Preheat your oven to 350°F (175°C). Prepare your ingredients while the oven warms up.
  2. Crush the Oreo cookies into fine crumbs and mix with melted unsalted butter until well combined.
  3. Line a muffin tin with cupcake liners and press about a tablespoon of the mixture into each liner to form the crust.
  4. Beat softened cream cheese and sugar together until fluffy. Add sour cream and mix until smooth, then fold in mini chocolate chips if desired.
  5. Spoon the cheesecake filling into each cookie crust, filling nearly to the top.
  6. Bake for 15-18 minutes, until the edges are set but the center is slightly jiggly.
  7. Allow the cookie cups to cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
  8. Pipe or dollop whipped cream on top of each cookie cup and finish with crushed Oreos.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 25gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to five days. Best enjoyed chilled.

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