Description
Oreo Cheesecake Cookie cup are individual-sized cheesecake bites with an Oreo cookie crust. The creamy cheesecake filling is made with cream cheese, sugar, and sour cream, then baked to perfection in a muffin tin. Once cooled and chilled, these mini cheesecakes are topped with whipped cream and, optionally, mini chocolate chips for an extra touch of decadence.
Ingredients
- 1 1/2 cup Oreo cookies
- 1/4 cup unsalted butter, melted
- 8 ounce cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 cup whipped cream
- 1/4 cup mini chocolate chips (optional)
Instructions
1. Preheat your oven to 350°F.
2. Crush the Oreo cookies into fine crumbs.
3. Mix the Oreo crumbs with melted butter until combined.
4. Line a muffin tin with paper liners and spoon about 1 to 1 1/2 tablespoon of the mixture into each liner, pressing down firmly.
5. In a mixing bowl, beat the softened cream cheese until smooth.
6. Add granulated sugar and mix until fully incorporated.
7. Mix in sour cream until smooth.
8. Spoon the cheesecake filling into each muffin cup over the crust.
9. Bake for 15-18 minutes or until centers are set.
10. Allow to cool completely before refrigerating for at least 2 hours.
11. Top with whipped cream and mini chocolate chips if desired.
Notes
Leftover Oreo Cheesecake Cookie cup can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months without the whipped cream topping.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 200
- Sugar: 20 grams
- Sodium: 150 milligrams
- Fat: 12 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 milligrams