Description
Indulge in the heavenly delight of Oreo Cheesecake Cookie Cups—a perfect fusion of rich chocolate cookie and luscious Oreo cheesecake filling. These mini desserts are not only a treat for Oreo lovers but also an impressive addition to any gathering, from birthday parties to casual family nights. Their easy preparation makes them accessible for bakers of all skill levels, while their customizable nature allows you to add your favorite toppings. Ideal for making ahead of time, these cookie cups can be stored in the fridge or freezer, ensuring a sweet surprise is always on hand. Get ready to wow your guests with these bite-sized wonders!
Ingredients
Scale
- 2 cups all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- ¼ cup black cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 8 oz full-fat cream cheese, softened
- ½ cup granulated sugar
- ¾ cup Oreo cookie crumbs
Instructions
- Preheat oven to 350°F (175°C) and grease muffin tins.
- Whisk flour, cocoa powders, baking soda, and salt in a bowl.
- Beat butter and sugars until fluffy. Add eggs and vanilla; mix well.
- Combine dry ingredients into wet mixture until just blended.
- Scoop dough into muffin cups, pressing down slightly.
- Bake for 10–13 minutes; create wells in centers after baking.
- Cool for 10 minutes, then transfer to wire rack.
- Whip cream until stiff peaks form; beat cream cheese with sugar until smooth.
- Mix in Oreo crumbs and fold in whipped cream.
- Fill cooled cookie cups with cheesecake mixture; refrigerate for at least 1–2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup (50g)
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg