why make this recipe
Oreo Cheesecake Cookie Cups are a delightful treat that combines two favorites: Oreos and cheesecake. They are cute, bite-sized desserts that are perfect for parties, holidays, or just a sweet snack at home. With a crunchy cookie crust, creamy cheesecake filling, and a fluffy whipped cream topping, these cookie cups are sure to impress your family and friends while being easy to make.
how to make Oreo Cheesecake Cookie Cups
Ingredients :
- 20 Oreo cookies (for crust)
- 5 tbsp unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 cup whipped cream (for topping)
- Optional: 1/4 cup mini chocolate chips
Directions :
- Preheat your oven to 350°F (175°C).
- Crush 20 Oreos into fine crumbs and mix them with the melted butter.
- Line a muffin tin with cupcake liners and press about one tablespoon of the Oreo mixture into each liner to form the base.
- In a mixing bowl, beat the softened cream cheese and sugar until fluffy. Add the sour cream and mix until smooth. Optionally, fold in the mini chocolate chips for extra flavor.
- Spoon the cheesecake filling onto each crust until almost full. Bake for 15-18 minutes until set but slightly jiggly in the center.
- Let the cookie cups cool completely before refrigerating them for a few hours or until chilled.
- Once chilled, top with whipped cream and sprinkle with crushed Oreos for added decoration and crunch.
how to serve Oreo Cheesecake Cookie Cups
Serve these delicious cookie cups chilled and topped with whipped cream. You can place them on a pretty plate for parties or simply keep them in the muffin tin for a casual treat. They are best enjoyed cold, making them an excellent dessert option for warm days.
how to store Oreo Cheesecake Cookie Cups
To store your Oreo Cheesecake Cookie Cups, place them in an airtight container in the refrigerator. They will stay fresh for about 3-5 days, so you can enjoy them over a few days or share them with friends and family.
tips to make Oreo Cheesecake Cookie Cups
- For an extra chocolatey experience, you can use chocolate Oreo cookies instead of regular ones.
- Make sure your cream cheese is softened for easier mixing; this will help create a smooth filling.
- If you’re short on time, you can skip the baking step and chill the cups in the refrigerator for a no-bake option.
variation
You can easily change this recipe by adding different toppings. Try using fresh fruits like strawberries or raspberries, or drizzle with caramel or chocolate sauce for extra flavor. You can also experiment with flavored cream cheese for a fun twist.
FAQs
1. Can I make these cookie cups ahead of time?
Yes, you can make them a day in advance. Just store them in the refrigerator until you’re ready to serve.
2. Can I freeze Oreo Cheesecake Cookie Cups?
Yes, you can freeze them. Just make sure they are in an airtight container. Thaw in the refrigerator before serving.
3. What can I substitute for sour cream?
You can use Greek yogurt as a substitute for sour cream in this recipe without losing creaminess.
Oreo Cheesecake Cookie Cups
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful bite-sized desserts combining Oreos and cheesecake, perfect for parties or a sweet snack.
Ingredients
- 20 Oreo cookies (for crust)
- 5 tbsp unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 cup whipped cream (for topping)
- Optional: 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Crush 20 Oreos into fine crumbs and mix them with the melted butter.
- Line a muffin tin with cupcake liners and press about one tablespoon of the Oreo mixture into each liner to form the base.
- In a mixing bowl, beat the softened cream cheese and sugar until fluffy. Add the sour cream and mix until smooth. Optionally, fold in the mini chocolate chips for extra flavor.
- Spoon the cheesecake filling onto each crust until almost full. Bake for 15-18 minutes until set but slightly jiggly in the center.
- Let the cookie cups cool completely before refrigerating them for a few hours or until chilled.
- Once chilled, top with whipped cream and sprinkle with crushed Oreos for added decoration and crunch.
Notes
Store in an airtight container in the refrigerator for 3-5 days. For a no-bake option, chill in the refrigerator instead of baking.