Oreo Cheesecake Cookie Cups
Delightful cookie cups filled with creamy cheesecake and topped with Oreos, the perfect blend of sweet and indulgent for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is softened, not melted.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed Oreos (plus extra for topping) Use additional crushed Oreos for topping.
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients until just combined. Don’t overmix!
- Gently fold in the crushed Oreos, ensuring they are evenly distributed throughout the cookie dough.
Baking
- Grease a muffin tin and scoop about two tablespoons of cookie dough into each cup, pressing it down gently to form a cup shape.
- Bake in the preheated oven for about 10-12 minutes or until lightly golden.
Filling and Assembly
- While the cookie cups are baking, beat together the softened cream cheese and powdered sugar until smooth.
- Slowly fold in the whipped cream until completely combined.
- Once the cookie cups have cooled, spoon the cheesecake filling into each cookie cup.
- Top with additional crushed Oreos and, if desired, a drizzle of chocolate syrup for that extra touch!
Chill
- Place the assembled cookie cups in the refrigerator for at least 30 minutes to firm up the filling before serving.
Notes
These cookie cups can last in the fridge for about four days if properly stored in an airtight container. If you have leftovers, store the cheesecake filling and cookie cups separately to maintain texture. They do not freeze well once assembled, but you can freeze unbaked cookie dough for future use.