Oreo Cheesecake Cookie Cups
Perfect for parties, dessert tables, or just treating yourself, this recipe is easy to follow and yields bite-sized delights everyone will love.
Equipment
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Muffin Tin
- Parchment Paper or Non-stick Spray
- Wire Cooling Rack
- Spatula and Whisk
- Food Processor or Plastic Bag & Rolling Pin
Ingredients
For the Cookie Cups
- 2 cups all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- ¼ cup black cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
For the 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 (about 10–12 Oreos crushed)
Instructions
Cookie Cup Preparation
- Preheat your oven to 350°F (175°C). Grease your muffin tins well with non-stick spray or butter to make sure the cookie cups release easily later.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¼ cup Dutch-processed cocoa powder, ¼ cup black cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. This cocoa combo gives the cookie cups a deep, rich chocolate flavor.
- Using your mixer, beat 1 cup softened unsalted butter with ½ cup granulated sugar and 1 cup packed light brown sugar until the mixture is light and fluffy — about 3-5 minutes. This step is crucial for that tender cookie texture.
- Beat in 2 large eggs, one at a time, then add 1 teaspoon vanilla extract. Mix until fully incorporated.
- Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. Be careful not to overmix or your cookies will be tough.
- Scoop the cookie dough into each muffin cup, pressing down slightly to form a small well in the center for the cheesecake filling later. Make sure the dough spreads evenly along the sides and bottom for sturdy cups.
- Bake for 10–13 minutes until the edges are set but the centers are still soft. Remove from oven and immediately press the back of a spoon into the center of each cookie to deepen the wells while the dough is warm. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Oreo Cheesecake Filling Preparation
- In a chilled mixing bowl, whip 1 cup of heavy whipping cream using a hand or stand mixer until stiff peaks form. This will give your filling a light, airy texture.
- In a separate bowl, beat 8 oz softened full-fat cream cheese with ½ cup granulated sugar until the mixture is smooth and creamy. Make sure there are no lumps for a velvety filling.
- Gently fold in ¾ cup finely crushed Oreo cookie crumbs into the cream cheese mixture. This adds that iconic Oreo crunch and flavor.
- Carefully fold the whipped cream into the cream cheese and Oreo mixture. Be gentle to keep the filling light and fluffy — no one wants dense cheesecake filling!