Oreo cheesecake cookie cups with creamy filling and cookie crust garnished with mint and Oreo crumbs

If you’re craving a dessert that combines creamy cheesecake and crunchy Oreo cookies in a fun, bite-sized form, these Oreo cheesecake cookie cups are exactly what you need. They’re simple to make and a guaranteed hit at any gathering or just for a cozy night in. You’ll love the way the cookie crust holds a luscious cheesecake filling that’s both smooth and rich.

Oreo cheesecake cookie cups with creamy filling and cookie crust garnished with mint and Oreo crumbs this Recipe
Oreo Cheesecake Cookie Cups Recipe You’ll Love 3 Make irresistible Oreo cheesecake cookie cups with this simple recipe—perfectly creamy, crunchy, and easy to share.

This Oreo cheesecake cookie cups recipe is perfect when you want a treat that feels indulgent but is easy to portion and share. Once you make these, you’ll find yourself coming back to this recipe again and again for special occasions or whenever you need a quick sweet fix.

Why You’ll Love This Recipe

  • Easy to make with simple ingredients you probably already have.
  • Perfectly portioned cookie cups—no slicing or mess.
  • Combines crunchy Oreo crust with creamy cheesecake filling.
  • Great for parties, potlucks, or a weekend treat.
  • Customizable with different toppings or mix-ins.

Ingredients

Here’s everything you’ll need to make these delectable Oreo cheesecake cookie cups. Make sure to have a mini muffin tin handy!

  • 24 Oreo cookies (divided into 18 crushed and 6 halved)
  • 3 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 large egg
  • Optional garnish: crushed Oreos, mini chocolate chips, or fresh mint leaves

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Servings: 18 cookie cups
  • Calories: Approximately 150 per serving

How to Make Oreo Cheesecake Cookie Cups Best Resipi Kek Biscotti Cheesecake

  1. Preheat your oven to 325°F (163°C) and lightly grease a 18-cup mini muffin tin.
  2. Place 18 Oreo cookies in a food processor and pulse until finely crushed. Combine the crushed Oreos with melted butter in a bowl until well mixed.
  3. Press about 1 tablespoon of the Oreo crust mixture firmly into the bottom and slightly up the sides of each mini muffin cup to form a crust.
  4. In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
  5. Add sour cream and egg to the cream cheese mixture and beat until fully incorporated and silky.
  6. Carefully spoon the cheesecake filling evenly over each Oreo crust in the muffin tin, filling almost to the top.
  7. Bake for 13-15 minutes, or until the edges are set and the centers still have a slight jiggle.
  8. Remove from the oven and let cool completely in the pan before refrigerating for at least 2 hours to fully set.
  9. Once chilled, remove cookie cups from the tin, garnish with halved Oreos, crushed Oreo crumbs, or a small mint leaf, and serve.

Tips for the Best Results

  • Make sure cream cheese is softened to avoid lumps in the filling.
  • Press the crust firmly for a sturdy base that holds together well.
  • Don’t overbake; the cheesecake should be slightly jiggly in the center when done.
  • Chill thoroughly to ensure the filling sets perfectly and is easy to remove from the tin.
  • Try adding mini chocolate chips or a drizzle of chocolate on top for extra flair.

Storage and Reheating

Store these Oreo cheesecake cookie cups in an airtight container in the refrigerator for up to 4 days. They keep well chilled, maintaining their creamy texture and crunchy crust.

For longer storage, freeze the cookie cups in a single layer on a baking sheet, then transfer to a sealed container for up to 1 month. Thaw overnight in the fridge before serving; reheating is not recommended as it may affect texture.

Frequently Asked Questions

Can I use another type of cookie for the crust?

Absolutely! While Oreos are classic, you can substitute with chocolate wafer cookies, graham crackers, or any cookie of your choice to create different flavors and textures.

Do I need a mini muffin pan for this recipe?

A mini muffin pan is best for perfect bite-sized cups, but if you don’t have one, you can try using silicone mini cupcake molds or even small ramekins, adjusting baking time slightly.

Can I make these ahead of time?

Yes, these cookie cups can be made a day in advance and stored in the fridge. In fact, chilling them overnight improves the flavor and texture.

What if I don’t have a food processor for crushing Oreos?

No food processor? No problem! Place the Oreos in a sealed plastic bag and crush them with a rolling pin until finely ground for the crust mixture.

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