Description
Delight in these Oreo Cheesecake Cookie Cups, a perfect no-fuss dessert that combines a rich Oreo cookie crust with a creamy cheesecake filling, topped with whipped cream and optional mini chocolate chips. Ideal for parties or a sweet treat any day.
Ingredients
Scale
Crust
- 20 Oreo cookies, crushed into fine crumbs
- 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
- Additional crushed Oreos for garnish
Instructions
- Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). Crush 20 Oreo cookies into fine crumbs and mix with the melted unsalted butter until well combined to form the crust mixture.
- Form Bases: Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo crust mixture into the bottom of each liner, forming an even base for the cheesecake filling.
- Make Filling: In a mixing bowl, beat the softened cream cheese with the granulated sugar until fluffy and smooth. Add sour cream and mix thoroughly. If desired, gently fold in mini chocolate chips for added texture and flavor.
- Fill and Bake: Spoon the cheesecake filling evenly over each Oreo crust, filling cups nearly to the top. Bake in the preheated oven for 15-18 minutes, until the filling is set but still slightly jiggly in the center. Remove from oven and allow to cool completely.
- Chill and Serve: Refrigerate the cooled cheesecake cookie cups until chilled. Just before serving, top each cup with a generous spoonful of whipped cream and garnish with crushed Oreos for an extra touch of indulgence.
Notes
- Allow the cream cheese to come to room temperature for easier mixing and a smoother filling.
- Do not overbake; a slight jiggle in the center ensures a creamy texture once chilled.
- Use cupcake liners that are sturdy enough to hold the crust and filling without breaking.
- The mini chocolate chips are optional but add a delightful chocolate burst in every bite.
- Can be refrigerated up to 3 days; add whipped cream just before serving for best results.
