Oreo Cheesecake Cookie Cups Recipe

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Indulge in the ultimate chocolatey dessert with these Oreo Cheesecake Cookie Cups. A rich chocolate cookie base pairs perfectly with a creamy, dreamy cheesecake filling, making them ideal for parties, special occasions, or a delightful treat any time. With their elegant presentation and customizable toppings, these cookie cups are both visually stunning and irresistibly tasty.

Ingredients

Chocolate Cookie Cups

• 2 cups all-purpose flour
• ¼ cup Dutch-processed cocoa powder
• ¼ cup black cocoa powder, sifted
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• ½ cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Oreo Cheesecake Filling

• 1 cup heavy whipping cream, chilled
• 8 oz full-fat cream cheese, softened
• ½ cup granulated sugar
• ¾ cup Oreo cookie crumbs

Instructions for Oreo Cheesecake Cookie Cups

Step 1: Preheat Oven

• Preheat oven to 350°F (175°C).
• Spray two standard muffin tins with nonstick spray.

Step 2: Make the Cookie Dough

1. In a bowl, whisk together flour, cocoa powders, baking soda, and salt.
2. Using a stand mixer, beat butter and sugars until light and fluffy (2–3 minutes).
3. Add eggs one at a time, then mix in vanilla extract.
4. Gradually fold in the dry ingredients until just combined.

Step 3: Shape and Bake

1. Scoop dough (≈3 tbsp per muffin cup) into tins and gently flatten.
2. Bake 10–13 minutes until edges are set but centers remain soft.
3. Press down the center of each cookie with a small jar or spoon to create a well.
4. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Prepare Cheesecake Filling

1. Whip chilled heavy cream to stiff peaks.
2. Beat cream cheese and sugar until smooth.
3. Fold in Oreo crumbs, then gently fold in whipped cream until light and fluffy.

Step 5: Assemble and Chill

• Pipe or spoon cheesecake filling into cooled cookie cups.
• Refrigerate 1–2 hours until set.
• Optionally, sprinkle extra Oreo crumbs on top before serving.

Pro Tips

• Always use room temperature ingredients for smoother batter.
• Avoid overmixing cookie dough to keep cookies soft.
• Chill filling before piping to ensure perfect set.
• Experiment with toppings like chocolate drizzle, berries, or crushed Oreos.

Why This Recipe Works

• Rich Flavor: Chocolate and Oreo create a decadent combination.
• Simple Prep: Easy-to-follow steps with common ingredients.
• Versatile: Great for parties, holidays, or casual dessert nights.
• Visual Appeal: The cup shape makes them perfect for presentation.

Substitutions & Variations

• Swap Oreos with other chocolate sandwich cookies.
• Use flavored extracts like almond or peppermint in the cheesecake filling.
• Add mini chocolate chips or caramel drizzle for extra indulgence.

Make-Ahead, Storage & Reheating Guide

Refrigerator: Store in an airtight container up to 3 days.
Freezing: Freeze in airtight containers up to 4 weeks; thaw in the fridge.
Reheating:

• Oven: 300°F (150°C) for 10 minutes.
• Microwave: 15–20 seconds on medium.
• Stovetop: Warm on low in a covered skillet for 5 minutes.

Serving Ideas for Oreo Cheesecake Cookie Cups

• Serve individually on dessert plates with whipped cream.
• Arrange on a decorative platter with fresh berries.
• Package as party favors in clear bags tied with ribbon.
• Pair with coffee, espresso, or flavored syrups.

Nutrition (Per Serving Estimate)

• Calories: 180
• Sugar: 12g
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Sodium: 150mg
• Cholesterol: 30mg

Frequently Asked Questions

Can I use other cookies instead of Oreos?
Yes! Chocolate sandwich cookies work beautifully as a substitute.

How do I know when cookie cups are done?
Edges should be set while centers remain slightly soft.

Can I make these ahead of time?
Absolutely. Bake the cups in advance and fill them later.

What if I don’t have black cocoa powder?
Use all Dutch-processed cocoa powder for a slightly different flavor.

How can I enhance the cheesecake filling?
Add a splash of vanilla or chocolate chips for extra richness.

These Oreo Cheesecake Cookie Cups deliver a rich chocolate experience with creamy, fluffy cheesecake in every bite. Perfect for celebrations, parties, or an indulgent treat at home, they are customizable, easy to make, and visually impressive. Try this recipe today and enjoy the ultimate Oreo dessert!

Oreo Cheesecake Cookie Cups

Olivia taling

These Oreo Cheesecake Cookie Cups feature a rich chocolate cookie base filled with a light, creamy Oreo cheesecake center. Perfect for parties, holidays, or special occasions, they combine elegant presentation with irresistible flavor in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 13 minutes mins

Total Time 33 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 180 kcal

Equipment

• Mixing bowls
• stand mixer or hand mixer
• muffin tins
• wire cooling rack
• piping bag or spoon

Ingredients

  

• 2 cups all-purpose flour
• 1/4 cup Dutch-processed cocoa powder
• 1/4 cup black cocoa powder, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, chilled
• 8 oz full-fat cream cheese, softened
• 1/2 cup granulated sugar (for filling)
• 3/4 cup Oreo cookie crumbs

Instructions

 

• Preheat the oven to 350°F (175°C) and spray two standard muffin tins with nonstick spray.
• In a bowl, whisk together the flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and salt.
• Using a stand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
• Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
• Scoop about 3 tablespoons of dough into each muffin cup and gently flatten. Bake for 10–13 minutes until edges are set but centers remain soft.
• Immediately press down the center of each cookie with a small jar or spoon to create a well. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Whip the chilled heavy cream to stiff peaks. In another bowl, beat the cream cheese and sugar until smooth.
• Fold the Oreo cookie crumbs into the cream cheese mixture, then gently fold in the whipped cream until light and fluffy.
• Pipe or spoon the cheesecake filling into the cooled cookie cups. Refrigerate for 1–2 hours until set. Garnish with extra Oreo crumbs if desired before serving.

Notes

Use room temperature butter, eggs, and cream cheese for a smooth batter and filling. Avoid overmixing the cookie dough to keep the texture soft. Chill the filled cookie cups for at least 1–2 hours to allow the cheesecake filling to set properly. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 4 weeks. Thaw overnight in the refrigerator before serving.

Keyword chocolate cookie cups, mini cheesecake cups, oreo cheesecake cookie cups, oreo dessert recipe

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