Oreo Cheesecake Cookie Cups are little bite-sized treats that combine two of the most delicious desserts in the world—cookies and cheesecake. Imagine a soft cookie base holding a creamy, rich cheesecake filling with crushed Oreos mixed in. Each cup is like a mini dessert all by itself, making them perfect for parties, after-school snacks, or even just a fun weekend baking project. They’re sweet, creamy, crunchy, and absolutely irresistible for kids and adults alike.

The best part is how easy they are to make. You don’t need a lot of fancy ingredients or complicated steps. Just some basic baking items, Oreos, and a few things from your fridge. These cookie cups bake up quickly and look adorable too, which makes them extra fun to serve.

What to Eat with Oreo Cheesecake Cookie Cups

These cookie cups can be eaten all by themselves because they’re already packed with flavor. But if you want to make snack time or dessert even more fun, you can pair them with a scoop of vanilla ice cream or a drizzle of chocolate syrup. They also taste amazing with a glass of cold milk—just like regular Oreos! If you’re hosting a party, you can place them on a dessert tray alongside brownies, cupcakes, or fruit. And if you’re feeling fancy, add a little whipped cream on top with a mini Oreo for decoration.

Kitchen Equipment Needed

Muffin tin or cupcake pan
Paper cupcake liners
Mixing bowls (large and medium)
Electric mixer or hand whisk
Measuring cups and spoons
Rubber spatula or spoon
Cooling rack
Oven

Ingredients

20 Oreo cookies (crushed, divided)
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
8 oz cream cheese, softened
⅓ cup granulated sugar (for cheesecake filling)
1 teaspoon vanilla extract (for filling)
1 egg (for filling)

Directions

Prepare the pan: Line a muffin tin with paper cupcake liners. Preheat your oven to 350°F (175°C). This helps your cookie cups bake evenly and makes clean-up easier.
Make the cookie dough: In a medium bowl, mix flour, baking soda, and salt. In a larger bowl, beat softened butter with both sugars until light and fluffy. Add in the egg and vanilla, then slowly add the dry mixture. Stir in half of the crushed Oreos. This forms your cookie base.
Form the cups: Scoop about a tablespoon of cookie dough into each liner and press it gently to form a bottom layer. Don’t worry if it looks small—it will spread as it bakes.
Mix the cheesecake filling: In a clean bowl, beat cream cheese, sugar, vanilla, and egg until smooth. Stir in the rest of the crushed Oreos for extra crunch and flavor.
Fill the cups: Spoon the cheesecake mixture over the cookie dough layer, filling each cup almost to the top. Smooth the surface lightly with the back of a spoon.
Bake: Place the muffin tin in the oven and bake for 18–20 minutes, or until the edges look set and the tops don’t jiggle too much. Don’t overbake or the cheesecake will crack.
Cool and chill: Remove from the oven and let the cups cool in the pan for 10 minutes. Then move them to a cooling rack. For the best taste, chill them in the refrigerator for at least 1 hour before serving. This helps the cheesecake set properly.

How to Store Leftovers

If you have leftover Oreo Cheesecake Cookie Cups (which might be hard because they’re so tasty), keep them in an airtight container in the refrigerator. They will stay fresh for up to 4 days. You can also freeze them by wrapping each cup in plastic wrap and placing them in a freezer bag. Frozen cups will last up to 2 months. When ready to eat, thaw in the fridge overnight or at room temperature for a couple of hours.

FAQ

1. Can I use flavored Oreos?

Yes! You can use Golden Oreos, Mint Oreos, or any special edition Oreo flavor to give your cookie cups a twist.

2. Do I have to use paper liners?

It’s best to use liners so the cups don’t stick to the pan. But if you grease the muffin tin well, you can skip them.

3. Can I make these ahead of time?

Absolutely! These cups taste even better after being chilled overnight, so making them ahead is a great idea.

4. Do I need an electric mixer?

It makes things easier and faster, but you can also mix everything by hand with a whisk and some patience.

5. Can I make them without eggs?

Yes, you can use egg substitutes like flax eggs or a store-bought egg replacer, but the texture may be slightly different.

6. How do I know when they’re done baking?

The edges will look set and the middle won’t jiggle much when you gently shake the pan. They’ll also firm up more as they cool.

7. Can I make these in mini muffin tins?

Yes! Just reduce the baking time to about 10–12 minutes since smaller cups bake faster.

8. Can I add toppings?

Definitely! Try whipped cream, chocolate drizzle, caramel sauce, or even extra Oreo crumbs on top before serving.

Conclusion

Oreo Cheesecake Cookie Cups are the perfect little treats that combine the best of cookies and cheesecake in one bite. They’re easy to make, fun to eat, and a great recipe for kids and adults alike. Whether you’re making them for a school event, a birthday party, or just because you’re craving something sweet, these cookie cups will always be a hit.

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