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.