Description
Enjoy these Oreo Cheesecake Cookie Cups, featuring a creamy cheesecake filling in a crunchy Oreo crust. Perfect for any occasion, these mini desserts are a delightful treat that will impress your guests!
Ingredients
Scale
- 1 package (15.35 oz) Oreo cookies, divided
- 1/2 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup whipped topping (like Cool Whip)
- 1/4 cup mini chocolate chips (optional)
- Extra crushed Oreos for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Take about 24 Oreo cookies and place them in a food processor. Pulse until finely crushed. Alternatively, crush them in a zip-top bag with a rolling pin.
- In a medium bowl, combine the crushed Oreos with the melted butter, mixing until the crumbs resemble wet sand.
- Line a muffin tin with cupcake liners or grease it directly.
- Evenly distribute the Oreo mixture into the bottom of each muffin cup, pressing down firmly to create a solid base.
- Bake the cookie crusts for about 5-7 minutes, or until set. Remove from the oven and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract, beating until well combined and fluffy.
- Add the egg and beat on low speed just until incorporated, being careful not to overmix.
- Gently fold in the whipped topping and mini chocolate chips (if using).
- Fill each cookie cup with the cheesecake mixture, about 3/4 full.
- Tap the muffin tin on the counter to remove air bubbles.
- Bake for an additional 15-18 minutes, or until the edges are set but the center is slightly jiggly.
- Let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until completely set.
- Once chilled, sprinkle crushed Oreos on top and add a dollop of whipped topping if desired.
- Serve chilled, perfect for parties or as a sweet treat at home.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing.
- These cookie cups can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes