Description
These Oreo Cheesecake Cookie Cups are decadent bite-sized treats featuring a rich cocoa cookie base molded into mini cups, filled with a fluffy Oreo-infused cheesecake cream, and topped with a mini Oreo for extra crunch. Perfect for parties or dessert platters, they blend the classic flavors of Oreo cookies with creamy, whipped cheesecake filling.
Ingredients
Cookie Cups
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
Cheesecake Filling
- 1 cup whipping cream, very cold
- 1 (8 oz) block cream cheese, softened
- ½ cup granulated sugar
- ¾ cup Oreo cookie crumbs (approximately 12 cookies without the filling, crushed)
- Mini Oreo cookies, for topping
Instructions
- Prepare Cookie Cups: Preheat the oven to 350°F (175°C). Spray a 24-count mini muffin tin with nonstick baking spray or generously grease it with butter, then set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, unsweetened dark cocoa powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: Using a stand mixer, beat the softened butter, granulated sugar, and light brown sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Reduce mixer speed to low, add eggs one at a time, mixing well after each addition. Then, beat in the vanilla extract until combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the mixer. Mix until fully combined with no visible butter streaks. Scrape down the bowl as needed to ensure even mixing.
- Portion Dough: Using a 1.5 tablespoon cookie scoop, fill each muffin tin well with dough. Make sure the dough stays within the wells without rising above the edges. Gently tap the muffin tin on the counter to spread the dough evenly.
- Bake Cookie Cups: Bake for 11 to 13 minutes, or until the edges are set. Remove from the oven and let rest about one minute. Then, use the handle of a wooden spoon or a small tart press to gently press a divot into the center of each cookie to form cups. Allow the cookie cups to cool completely.
- Prepare Whipped Cream: While cookie cups cool, in a chilled metal bowl, beat the cold whipping cream until stiff peaks form. Refrigerate the whipped cream until needed.
- Make Cheesecake Base: In a large bowl, using a hand mixer or stand mixer, beat the softened cream cheese with the granulated sugar. Start mixing on low and gradually increase to medium-high speed, continuing for 2 to 3 minutes until smooth, fluffy, and fully combined.
- Add Oreo Crumbs: Fold in the Oreo cookie crumbs until evenly incorporated into the cream cheese mixture.
- Combine with Whipped Cream: Remove the whipped cream from the refrigerator and fold it gently into the cheesecake mixture until no streaks remain and it is fully combined.
- Assemble Cookie Cups: Transfer the cheesecake filling to a piping bag fitted with a large star tip. Pipe the filling into the cooled cookie cups evenly. Top each with a mini Oreo cookie.
- Chill Before Serving: Place the filled cookie cups in an airtight container and chill until ready to serve, allowing the filling to set perfectly.
Notes
- Use room temperature eggs and softened butter for easier mixing and better texture.
- Pressing a divot in the cookie immediately after baking helps to form a perfect cup shape while the cookies are still warm and pliable.
- Make sure the whipping cream is very cold before beating to ensure it whips to stiff peaks.
- The Oreo cookie crumbs should be made from cookies without the filling for better texture in the cheesecake filling.
- These cookie cups are best served chilled and will keep in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
