Oreo Cheesecake Cookie Cups Recipe
If you love cookies and cheesecake, you will enjoy this Oreo Cheesecake Cookie Cups Recipe. These treats are soft, creamy and chocolatey. Each bite has a cookie base with a rich cheesecake filling and crushed Oreo topping.
Ingredients
- 12 Oreo cookies for base
- 1/4 cup unsalted butter melted
- 1 cup cream cheese softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 large egg
- 6 Oreo cookies crushed for filling and topping
- Optional: chocolate chips or drizzle for decoration
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners for easy removal.
Crush Oreo Base Cookies
- Put 12 Oreos in a food processor. Grind into fine crumbs. You can also crush in a zip bag.
Mix Crumbs with Butter
- Add melted butter to Oreo crumbs. Mix until it looks like wet sand and holds together slightly.
Press Base in Muffin Pan
- Spoon Oreo mixture into each liner. Press down firmly to form cookie cup base.
Bake Cookie Cups
- Bake for 8 minutes. Remove from oven and let cool slightly while making cheesecake filling.
Prepare Cheesecake Filling
- In a bowl, beat cream cheese, sugar and vanilla until smooth. Add egg and mix gently.
Add Crushed Oreos
- Fold in crushed Oreos to cheesecake mixture. This adds texture and extra chocolate flavor.
Fill Cookie Cups
- Spoon cheesecake mixture over cookie bases evenly. Fill almost to top, leaving space for topping.
Bake Cheesecake Cups
- Bake at 350°F (175°C) for 12–15 minutes until cheesecake is set but soft in center.
Cool Completely
- Let cookie cups cool completely at room temperature. Refrigerate for at least 1 hour before serving.
Add Topping
- Sprinkle extra crushed Oreos or drizzle melted chocolate on top before serving.
Notes
- Use room temperature cream cheese for smooth filling.
- Press the cookie base firmly to prevent cracking.
- Don’t overbake the cheesecake; it should stay soft in center.
- Refrigerate cookie cups to help them set perfectly.
- Decorate with chocolate drizzle or mini Oreos for a fun look.