why make this recipe
Oreo Cheesecake Cookie Cups are a delightful treat that combine the creamy richness of cheesecake with the beloved taste of Oreos. They are easy to make and perfect for parties, gatherings, or just a sweet snack at home. These little desserts not only look cute, but they’re also a crowd-pleaser, appealing to both kids and adults alike. With their tasty crust and fluffy filling, you’ll want to keep this recipe handy.
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 melted butter in a bowl.
- Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo mixture into each liner to form the base.
- In a separate mixing bowl, beat the softened cream cheese and granulated sugar until fluffy.
- Add in the sour cream and mix until smooth. If you like, you can fold in mini chocolate chips for extra flavor.
- Spoon the cheesecake filling onto each crust until they are almost full.
- Bake in the preheated oven for 15-18 minutes, until set but still slightly jiggly in the center.
- Let them cool completely on a wire rack before placing them in the refrigerator.
- Once chilled, top with whipped cream and sprinkle with crushed Oreos for decoration.
how to serve Oreo Cheesecake Cookie Cups
Serve the Oreo Cheesecake Cookie Cups chilled. You can plate them individually, adding a dollop of whipped cream and a sprinkle of crushed Oreos on top of each one. They make a wonderful dessert for gatherings, or simply enjoy them as a sweet treat at home!
how to store Oreo Cheesecake Cookie Cups
Store any leftover Oreo Cheesecake Cookie Cups in an airtight container in the refrigerator. They should stay fresh for about 3 to 5 days. If you want to keep them longer, you can freeze them, but it’s best to freeze them without the whipped cream topping.
tips to make Oreo Cheesecake Cookie Cups
- Make sure your cream cheese is softened to room temperature for a smooth filling.
- Don’t over-bake the cups; they should be slightly jiggly in the center when you take them out.
- For a fun twist, try adding different toppings like caramel sauce or chocolate fudge along with the whipped cream.
variation
You can experiment with different cookie flavors for the crust, such as peanut butter or mint Oreos. Additionally, you can mix in different types of chocolate chips or use a flavored whipped cream for unique variations.
FAQs
1. Can I use reduced-fat cream cheese?
Yes, you can use reduced-fat cream cheese if you prefer a lighter option, but it may alter the texture slightly.
2. How long do these cookie cups last?
When stored properly in the fridge, they can last 3 to 5 days. If frozen, they can last up to a month.
3. Can I make these ahead of time?
Absolutely! You can prepare them a day in advance and keep them in the refrigerator until you’re ready to serve.
Oreo Cheesecake Cookie Cups
Ingredients
For the crust
- 20 cookies 20 Oreo cookies for crust
- 5 tbsp 5 tbsp unsalted butter melted
For the filling
- 8 oz 8 oz cream cheese softened
- 1/2 cup 1/2 cup granulated sugar
- 1/4 cup 1/4 cup sour cream
- 1 cup 1 cup whipped cream for topping
- 1/4 cup 1/4 cup mini chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Crush 20 Oreos into fine crumbs and mix them with melted butter in a bowl.
- Line a muffin tin with cupcake liners. Press about one tablespoon of the Oreo mixture into each liner to form the base.
Making the filling
- In a separate mixing bowl, beat the softened cream cheese and granulated sugar until fluffy.
- Add in the sour cream and mix until smooth. If you like, you can fold in mini chocolate chips for extra flavor.
Baking
- Spoon the cheesecake filling onto each crust until they are almost full.
- Bake in the preheated oven for 15-18 minutes, until set but still slightly jiggly in the center.
- Let them cool completely on a wire rack before placing them in the refrigerator.
Serving
- Once chilled, top with whipped cream and sprinkle with crushed Oreos for decoration.
