Looking for a treat that makes everyone smile at your next neighborhood potluck? These Oreo Cheesecake Cookie Cups are the answer to your dessert cravings.
They combine chewy chocolate chip cookies with a creamy, crunchy Oreo filling. Your family will love how these tiny treats pack a big flavor punch. They are perfect for parties and so fun to eat.
Why You’ll Love This Recipe
This recipe is a winner because it uses a clever store-bought shortcut. Starting with refrigerated dough saves you so much time in the kitchen. It makes this dessert incredibly beginner-friendly for any home cook.
These cups are also the ideal size for little hands to grab. You get the best of both worlds with cookies and cheesecake. They are guaranteed to disappear fast at any family gathering.
Simple Method
Making these treats is as simple as pressing dough into a muffin tin. You do not need any fancy tools or professional baking skills. Just mix your creamy filling and spoon it right in. Even kids can help with the assembly of these cups.
Ingredients You’ll Need
You likely have most of these simple ingredients in your pantry already.
- 16 oz refrigerated chocolate chip cookie dough
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 8 Oreo cookies, finely crushed
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and prepare a 24-count mini muffin tin with non-stick spray.
- Portion cookie dough into 24 equal pieces.
- Press each piece into the bottom and up the sides of the muffin cups.
- In a mixing bowl, cream together the softened cream cheese and granulated sugar until smooth.
- Incorporate the egg and vanilla extract on low speed until the batter is homogeneous.
- Fold the crushed Oreo cookies into the cheesecake batter using a spatula.
- Distribute the cheesecake mixture evenly among the 24 cookie dough shells.
- Bake for 15 to 18 minutes until edges are set and centers are slightly jiggly.
- Cool in the tin for 10 minutes before transferring to a cooling rack.
- Refrigerate for at least 60 minutes before serving to let the cheesecake set.
Best Ways to Enjoy It
Serve these cups chilled for the most refreshing creamy texture. They look beautiful arranged on a large white platter for a party. Pair them with a cold glass of milk for a classic snack time treat.
If you are hosting a party, add a tiny dollop of whipped cream. A small Oreo piece on top makes them look extra special. Your guests will think you spent hours in the kitchen.
Storage & Reheating
Keep your leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to five days. These treats actually taste even better after a day in the fridge.
You can also freeze these cups for a future sweet craving. Thaw them in the fridge for a few hours before eating. They are a great make-ahead dessert for busy holiday weeks.
Tips for Best Results
- Use room temperature cream cheese to avoid any lumps.
- Spray your muffin tin generously so the cookies don’t stick.
- Don’t overmix the egg to keep the cheesecake filling light.
- Crush the Oreos into small bits for a smoother filling.
- Press the dough firmly to create a strong base for the cream.
- Let them chill fully so the cheesecake sets properly.
- Double the batch for a large holiday gathering or potluck.
Ways to Switch It Up
- Try Golden Oreos for a lighter, vanilla-forward flavor.
- Use peanut butter cookie dough for a salty-sweet twist.
- Top with a drizzle of chocolate sauce before serving.
- In summer, swap Oreos for crushed freeze-dried strawberries.
Common Questions
Can I make these a day early?
Yes, these are perfect for making ahead of time. The flavors meld together beautifully while they chill in the fridge overnight. Just keep them covered until you are ready to serve.
How do I know when they are done?
The cookie edges should look golden and feel firm to the touch. The cheesecake center will still have a slight jiggle. It will firm up completely as it cools and chills.
I hope these Oreo Cheesecake Cookie Cups bring a little extra joy to your kitchen. They are so simple to make and always a hit with the kids. Happy baking!
— Lidia
Oreo Cheesecake Cookie Cups
Ingredients
- 16 oz refrigerated chocolate chip cookie dough
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large eg g
- 1/2 tsp vanilla extract
- 8 Oreo cookies , finely crushed
Instructions
- Preheat oven to 350°F (175°C) and prepare a 24-count mini muffin tin with non-stick spray.
- Portion cookie dough into 24 equal pieces and press each piece into the bottom and up the sides of the muffin cups to create a reservoir.
- In a mixing bowl, cream together the softened cream cheese and granulated sugar until no lumps remain.
- Incorporate the egg and vanilla extract, mixing on low speed until the batter is homogeneous.
- Fold the crushed Oreo cookies into the cheesecake batter using a spatula.
- Distribute the cheesecake mixture evenly among the 24 cookie dough shells, filling to just below the rim.
- Bake for 15 to 18 minutes until the cookie edges are set and the cheesecake centers are slightly jiggly.
- Allow the cups to cool in the tin for 10 minutes to stabilize before transferring to a cooling rack.
- Refrigerate for a minimum of 60 minutes prior to service to ensure the cheesecake achieves proper set.
