Oreo Cheesecake Cookie Cups
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.
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.