If you love the dreamy combination of cookies and cheesecake, these Oreo Cheesecake Cookie Cups are about to become your new dessert obsession! Imagine the rich creaminess of cheesecake nestled inside a chewy, chocolate-chip-studded cookie cup, with a whole Oreo cookie hiding at the base for an extra surprise. Finished with a little Oreo crumble on top, they’re a playful (and portable!) way to indulge your sweet tooth. Easy enough for a beginner, impressive enough for a special occasion, and perfect for any time you want a little joy in handheld dessert form.
Ingredients You’ll Need
Gather your pantry favorites and a few fridge staples—these simple ingredients each step up to play a crucial role in taste and texture. Quality cream cheese offers that signature tang, brown sugar keeps the cookies soft, and Oreos supply the unmistakable crunch and nostalgia. Here’s your checklist:
- Oreo cookies (18 plus extra): The star! One per cup and extra for crumbling—feel free to experiment with seasonal Oreo flavors for variety.
- Cream cheese (8 oz, softened): Take it out ahead of time for a silky-smooth cheesecake layer.
- Granulated sugar (½ cup, divided): Adds sweetness to both cookie dough and cheesecake filling; measure and split between steps.
- Egg (1 whole, plus 1 yolk): Keeps the cheesecake creamy and the cookie dough chewy and rich.
- Vanilla extract (1½ teaspoons total): Adds warmth and depth to both the cookie and cheesecake parts.
- Semi-sweet chocolate chips (1 cup): Classic cookie goodness—mini chips also work, if you like smaller bursts.
- Unsalted butter (½ cup, softened): Gives that melt-in-your-mouth cookie texture and acts as the flavor base.
- Brown sugar (½ cup): Creates a deep, caramel-y chewiness you’ll love in each bite.
- All-purpose flour (1¼ cups): The structure behind the cookie cup, just enough to hold all those gooey fillings in place.
- Baking soda (½ teaspoon): For the perfect lift and soft, tender crumbs.
- Salt (¼ teaspoon): A pinch rounds out the sweetness and keeps flavors in balance.
How to Make Oreo Cheesecake Cookie Cups
Step 1: Prepare the Muffin Tin and Preheat
Start by preheating your oven to 350°F (175°C), giving time for an even bake. Lightly grease a 12-cup muffin tin—this makes sure each Oreo Cheesecake Cookie Cup pops out easily, with all its lovely layers intact.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, brown sugar, and ¼ cup of granulated sugar until pale and fluffy. This aerates the dough and ensures a tender cookie cup base. Add the egg yolk and vanilla extract, blending until combined. Gently stir in the flour, baking soda, and salt, being careful not to overwork the dough. Fold in those irresistible chocolate chips for pockets of melty goodness in every cup.
Step 3: Shape the Cookie Cups
With clean hands, scoop about 1½ tablespoons of cookie dough into each muffin cup, pressing up the sides to create deep wells. Think of this like sculpting: the dough forms the vessel for all the creamy cheesecake and hidden Oreo goodness to come!
Step 4: Mix the Cheesecake Filling
In a separate clean bowl, beat the softened cream cheese with the remaining ¼ cup granulated sugar until super smooth. Add the egg and a dash of vanilla extract, mixing until just combined—you want a luscious, pourable filling without any lumps.
Step 5: Assemble the Oreo Cheesecake Cookie Cups
Drop a whole Oreo cookie into the bottom of each cookie dough well (yes, this is as magical as it sounds!). Spoon the cheesecake filling on top just until it nearly reaches the top of the cookie cup—don’t worry if a little peeks out during baking. Finish with a sprinkle of crumbled Oreo cookies for a sparkly, tempting topping.
Step 6: Bake and Cool
Slide the muffin tin into your preheated oven and bake for 15–18 minutes. You’re looking for golden cookie edges with just-set cheesecake centers. Don’t skip cooling: rest in the pan for at least 10 minutes before carefully lifting them onto a wire rack. For the dreamiest texture, chill your Oreo Cheesecake Cookie Cups for at least 1 hour in the fridge before serving.
How to Serve Oreo Cheesecake Cookie Cups
Garnishes
Dress up your Oreo Cheesecake Cookie Cups with a swoosh of whipped cream, a drizzle of chocolate sauce, or extra Oreo crumbles. A fresh berry or a tiny mint leaf perched on top can take them from everyday treat to party-ready showstopper.
Side Dishes
Pair these cookie cups with fresh strawberries, vanilla ice cream, or a cold glass of milk to balance out their decadent richness. For an afternoon dessert, a hot cup of coffee or a mug of cocoa is pure bliss alongside every creamy, crunchy bite.
Creative Ways to Present
Set each Oreo Cheesecake Cookie Cup in a bright cupcake liner for a cheerful look, or arrange them on a tiered stand for a crowd-pleasing dessert centerpiece. Stack them in clear treat boxes as an edible gift—tie with ribbon and tuck in a note with the “secret Oreo” surprise!
Make Ahead and Storage
Storing Leftovers
Any leftover Oreo Cheesecake Cookie Cups keep beautifully in an airtight container in the refrigerator for up to four days. The cookie stays chewy, and the cheesecake center stays creamy—making them perfect for making ahead for celebrations or snacking throughout the week.
Freezing
Planning further in advance? Freeze fully baked and cooled cookie cups in a single layer, then transfer to a zip-top bag. They’ll stay delicious for up to two months. Thaw in the fridge overnight, and they taste just as dreamy as the day you baked them!
Reheating
For extra comfort, let a chilled Oreo Cheesecake Cookie Cup sit at room temperature for 15–20 minutes before eating. If you’re looking for melty chocolate, warm for 10 seconds in the microwave—just enough to soften the cookie and gently warm the cheesecake without cooking it.
FAQs
Can I use flavored Oreos in Oreo Cheesecake Cookie Cups?
Absolutely! Swap in your favorite seasonal or flavored Oreos—think birthday cake, mint, or even peanut butter—for a playful twist on the classic. Each flavor brings its own unique accent without changing the method.
Do I need to chill the cookie cups before serving?
Yes, chilling is highly recommended. It helps the cheesecake filling set fully and makes it easier to remove the cookie cups from the muffin tin without breaking. Plus, the flavors meld and become even more delicious after some time in the fridge.
Can I make Oreo Cheesecake Cookie Cups gluten free?
You sure can! Substitute a gluten-free all-purpose flour blend for the regular flour, and be sure to use gluten-free chocolate sandwich cookies. The results are just as decadent and satisfying.
Why are my cookie cups sticking to the muffin tin?
If you’re having trouble, it may be from not greasing the tin enough. Try adding paper cupcake liners for extra insurance, or run a small offset spatula around the edges before unmolding. Chilling after baking also firms up the cups and makes removal easier.
How do I know when the Oreo Cheesecake Cookie Cups are done baking?
Look for golden brown cookie edges and a cheesecake center that’s set but has a slight jiggle in the middle (like a full-sized cheesecake). Overbaking can make the filling tough, so check at the 15-minute mark and add time only if needed.
Final Thoughts
There’s just something special about sharing a batch of Oreo Cheesecake Cookie Cups—they’re as fun to make as they are to eat. Whether you bake them for a party or to satisfy a midnight craving, I promise they’ll disappear fast! Go ahead, give these a try, and let yourself savor every wonder-filled, creamy-crunchy bite.
Print
Oreo Cheesecake Cookie Cups Recipe
- Total Time: 1 hour 40 minutes
- Yield: 12 cookie cups 1x
- Diet: Vegetarian
Description
Indulge in these decadent Oreo Cheesecake Cookie Cups that combine the beloved flavors of Oreo cookies, creamy cheesecake, and chocolate chip cookies in a delightful single-serving treat.
Ingredients
For the Cookie Cups:
- 18 Oreo cookies (plus extra for topping)
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
For the Chocolate Chip Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Make Cookie Dough: Cream together butter, brown sugar, and ¼ cup granulated sugar. Add egg yolk and vanilla, then mix in flour, baking soda, salt, and chocolate chips.
- Form Cups: Press cookie dough into muffin cups to create wells.
- Prepare Cheesecake Filling: Beat cream cheese with sugar, then add egg and vanilla.
- Assemble: Place an Oreo at the bottom of each cup, fill with cheesecake mixture, and top with crumbled Oreos.
- Bake and Chill: Bake for 15–18 minutes, cool for 10 minutes, then chill for at least 1 hour before serving.
Notes
- Chill for best texture.
- Experiment with different Oreo flavors.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 290
- Sugar: 21g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
