Description
Get ready to fall in love with these Oreo Cheesecake Cookie Cups—mini treats packed with creamy, crunchy, chocolatey bliss. Each bite delivers a perfect combo of velvety cheesecake and rich Oreo cookie base, all crowned with fluffy whipped cream and extra cookie crumbles for good measure. Whether you’re hosting a celebration or just treating yourself (because why not?), these sweet little cups will disappear fast—guaranteed.
Ingredients
Scale
- 20 Oreo cookies (for the crust)
- 5 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 cup whipped cream (for topping)
- Optional: ¼ cup mini chocolate chips for extra indulgence
Instructions
- Prep the Oven & Crust
- Set your oven to 350°F (175°C). Toss the Oreos in a food processor (or smash ’em in a zip-top bag with a rolling pin) until you’ve got fine crumbs. Stir in the melted butter until the mixture is evenly combined.
- Build the Base
- Line a muffin tin with paper liners. Spoon about a tablespoon of your cookie crumb mixture into each one and press it down firmly to form the bottom crust.
- Mix the Filling
- In a large bowl, beat the cream cheese and sugar together until the mixture turns light and fluffy. Mix in the sour cream until everything’s smooth and creamy. If you’re feeling fancy, fold in some mini chocolate chips at this point.
- Assemble and Bake
- Divide the cheesecake filling evenly among the cookie crusts, filling each cup nearly to the top. Bake for 15 to 18 minutes, or until the centers are just set but still give a gentle jiggle. Let them cool on the counter, then pop them in the fridge to chill completely.
- Top and Serve
- Once fully chilled, swirl some whipped cream on top of each cup and finish with a sprinkle of crushed Oreos. Serve cold and get ready for rave reviews.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
Nutrition
- Serving Size: 1 cookie cup (50g)
- Calories: 210 kcal
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg