Save
Oreo cheesecake cookie cups are my solution for those days when you want a decadent dessert without the fuss of a water bath or springform pan. Each bite combines creamy vanilla cheesecake with a chocolatey Oreo crust and a cloud of whipped cream on top. These handheld treats are a staple for birthday parties school bake sales or easy weekend indulgence.
The first time I baked these I was looking for a quick sweet fix with my kids. Now every time we host sleepovers this is the first thing they ask for.
Ingredients
- Oreo cookies for crust: Provide rich chocolatey base Choose fresh tightly sealed Oreos for maximum flavor
- Unsalted butter melted: Holds the crust together Use high quality real butter for best taste
- Cream cheese softened: Delivers that creamy tang classic to cheesecake Let it sit at room temperature for easier mixing
- Granulated sugar: Sweetens the batter Make sure it is fresh clump free
- Sour cream: Adds a bit of tang and lightens the texture Full fat works best
- Whipped cream for topping: Creamy finish balances the chocolate Base made from well chilled heavy cream whips best
- Mini chocolate chips optional: Tiny bursts of chocolate throughout Optional but recommended for chocolate lovers
Step-by-Step Instructions
- Prepare the crust:
- Crush the Oreo cookies into fine crumbs using a food processor or by sealing them in a zip bag and rolling with a rolling pin. Combine the crumbs with melted unsalted butter. It should resemble wet sand and stick together when pressed.
- Line the muffin tin:
- Line a regular size muffin tin with cupcake liners. This makes removal easier. Spoon about one tablespoon of the Oreo crumb mixture into each liner. Gently press the crumbs down with your fingers or a measuring cup to form a compact base.
- Mix the cheesecake filling:
- In a large mixing bowl beat softened cream cheese until it begins to look fluffy. Add in granulated sugar and continue beating until completely smooth and no lumps remain. Add sour cream and mix until just blended. If using mini chocolate chips now is the time to fold them in gently.
- Assemble and bake:
- Evenly divide the cheesecake filling across all the muffin cups spooning it over the Oreo crusts until they are almost full. Smooth the tops if needed. Bake in a preheated oven at three hundred fifty degrees Fahrenheit for about fifteen to eighteen minutes. Watch for the centers to look mostly set but with slight jiggle. Do not overbake or the centers might crack or dry out.
- Cool and chill:
- Remove the muffin tin from the oven and allow to cool completely at room temperature. Once cooled transfer the tin to the fridge and chill for at least two hours so the cheesecake cups firm up and taste their best.
- Top and serve:
- Just before serving dollop with whipped cream and sprinkle with extra crushed Oreos for a visually stunning and irresistible treat.
I absolutely love how the cream cheese layer stays velvety smooth. My favorite memory is decorating each cup with my kids letting them sprinkle as many Oreos on top as they pleased. It is now a cherished after school project and we always end up with chocolatey smiles.
Storage Tips
These cheesecake cups can be stored in an airtight container in the fridge for up to five days. For longer storage freeze without the whipped cream and toppings then thaw overnight in the fridge and add fresh toppings before serving. They are just as creamy after freezing thanks to the high fat content.
Ingredient Substitutions
You can swap out the Oreos for any chocolate sandwich cookie or even try graham crackers for a classic twist. If you need a dairy free option use plant based cream cheese and coconut whipped topping. The sour cream can be replaced with plain Greek yogurt for a slightly thicker taste.
Serving Suggestions
Serve these cookie cups as is or dress them up for special occasions. Drizzle with chocolate or caramel sauce for extra decadence. At parties I love placing each cup in a decorative ramekin or adding a raspberry on top for a pop of color.
Cultural Notes
Oreo cheesecakes are a modern classic blending an iconic American cookie with a timeless dessert. The single serve cup format feels like an update on the New York style cheesecake making it approachable for any skill level and fitting for casual gatherings.
Make a batch of these Oreo cheesecake cookie cups and watch them disappear — they are the perfect treat for parties or cozy nights in.
Recipe Q&A
- → Can I use reduced-fat cream cheese?
Yes, reduced-fat cream cheese can be substituted, but the filling may be slightly less rich and creamy.
- → What type of whipped cream works best for topping?
Homemade or store-bought whipped cream both work well. Ensure it's cold and piped or dolloped just before serving.
- → Do the cookie cups need to be refrigerated before serving?
Yes, chilling helps the cheesecake set properly and enhances the flavor and texture of each cup.
- → Can I add other mix-ins besides mini chocolate chips?
Absolutely! Try chopped nuts, caramel bits, or white chocolate for different tastes and textures.
- → How do I know when the cups are baked through?
Bake until the centers are just set and still a bit jiggly. They will firm up as they cool and chill.