Description
Delight in these Oreo Cheesecake Cookie Cups, a perfect handheld dessert that combines a crunchy Oreo crust with creamy cheesecake filling, topped with fluffy whipped cream and optional chocolate chips. Easy to make and irresistibly delicious, these treats are perfect for parties or a sweet indulgence.
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
- Optional: 1/4 cup mini chocolate chips
Topping
- 1 cup whipped cream (for topping)
- Additional crushed Oreos for garnish (optional)
Instructions
- Preheat and Prepare Crust: Preheat oven to 350°F (175°C). Crush 20 Oreo cookies into fine crumbs and mix them thoroughly with melted butter to create the crust mixture.
- Form the Crust Base: Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo and butter mixture into the bottom of each liner firmly to form the crust base.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar together until fluffy and smooth. Add sour cream and continue mixing until fully incorporated. If desired, fold in mini chocolate chips evenly throughout the filling.
- Fill and Bake: Spoon the cheesecake filling onto each Oreo crust in the muffin tin, filling almost to the top. Bake in the preheated oven for 15-18 minutes until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Allow the cheesecake cookie cups to cool completely at room temperature. Once cooled, refrigerate them to chill thoroughly before serving.
- Top and Serve: Before serving, top each cheesecake cup with whipped cream. Optionally, garnish with additional crushed Oreos for extra texture and flavor.
Notes
- Be sure to soften the cream cheese completely for a smooth filling.
- Press the Oreo crust firmly to ensure it holds its shape during baking.
- Do not overbake the cheesecake cups; they should be slightly jiggly when done.
- Refrigerate for at least 2 hours or overnight for best texture.
- You can substitute regular Oreos with gluten-free Oreos to make the recipe gluten-free.
