There’s something about Oreo cookies that instantly brings back memories of after-school snacks, childhood sleepovers, and sneaking a cookie (or three) from the pantry. Pair that with rich, creamy cheesecake and the comfort of a homemade cookie, and you’ve got a dessert that feels like a warm hug in every bite. These Oreo Cheesecake Cookie Cups are the kind of treat that seems to disappear as soon as they hit the table — soft chocolate chip cookie bases, a smooth Oreo-speckled cheesecake filling, and a whole Oreo hidden inside like a sweet surprise.
This is the kind of recipe that becomes a family favorite instantly — the one you’ll be asked to bring to birthdays, bake sales, and holidays. It’s quick to whip up but looks impressive enough for any occasion. Plus, who can resist anything that combines cookies, Oreos, and cheesecake all in one?
These little cookie cups were born out of a craving for something indulgent but portioned — a dessert you can eat with your hands, no fork required. It’s ideal for when you want that “wow” moment without all the fuss of making a full cheesecake. If you’re a fan of cookies and cream anything, this recipe is your dream come true.
Why You’ll Love This Recipe:
- No-fuss, no-fork treat: These are handheld, mess-free, and perfect for parties or lunchbox surprises.
- Three desserts in one: Cookie + Oreo + cheesecake = magic.
- Customizable: Easy to swap out the Oreo flavor or add fun toppings.
- Make-ahead friendly: These chill beautifully and taste even better the next day.
- Kid-friendly and adult-approved: Everyone from toddlers to grandparents will be reaching for seconds.
INGREDIENTS YOU’LL NEED:
For the Cookie Cup Base:
- 1/2 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup mini chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 5 Oreo cookies, finely crushed
Other:
- 12 Oreo cookies (whole)
HOW TO MAKE OREO CHEESECAKE COOKIE CUPS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease them with non-stick spray. This makes cleanup easier and ensures the cookie cups release without a hitch.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy — about 2-3 minutes. This step is key for that soft, bakery-style texture. Add the egg and vanilla extract and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until just combined — don’t overmix here. Fold in the mini chocolate chips. You’ll want a dough that’s soft but not sticky.
Step 3: Form the Cookie Cups
Scoop about 1 tablespoon of cookie dough into each muffin cup and press it down to cover the bottom evenly. This will create the delicious base. Place a whole Oreo on top of each cookie base — like a little cookie surprise waiting to be discovered.
Step 4: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese until smooth. Add the sugar and vanilla, mixing until combined. Then add the egg and beat just until the mixture is smooth and creamy — don’t overmix. Gently fold in the crushed Oreos.
Step 5: Assemble and Bake
Spoon the cheesecake mixture over each Oreo in the muffin cups, filling them nearly to the top. Bake for 18–22 minutes, or until the cheesecake is set and just starting to turn golden around the edges.
Step 6: Cool and Chill
Let the cookie cups cool in the pan for about 15 minutes, then transfer them to a wire rack to cool completely. For best results, chill in the refrigerator for at least 1 hour before serving — this helps the cheesecake set and the flavors to meld beautifully.
HELPFUL TIPS:
- Room temperature ingredients are key for smooth batter and even baking.
- Crush the Oreos finely for the filling — a food processor works great, or you can put them in a zip-top bag and crush them with a rolling pin.
- Want an extra layer of fun? Top with whipped cream and mini Oreos just before serving.
- Don’t overbake — the cheesecake should be slightly jiggly in the center when you take it out. It’ll firm up as it cools.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (includes cooling)
- Yield: 12 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
These cookie cups are even better the next day. The flavors settle, and the cheesecake becomes even creamier. They’re perfect for making ahead of time for parties or holiday gatherings.
NUTRITIONAL INFORMATION (Estimated per serving):
- Calories: 280
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 31g
- Sugar: 21g
- Protein: 4g
- Fiber: 1g
- Sodium: 150mg
FREQUENTLY ASKED QUESTIONS:
Can I freeze these cookie cups?
Yes! Once cooled, wrap them individually and freeze for up to 2 months. Thaw in the fridge overnight or at room temp for about an hour.
Can I use a different type of cookie for the base?
Absolutely. While chocolate chip works beautifully, sugar cookie dough or even peanut butter cookie dough would be a fun twist.
What if I don’t have a muffin pan?
You could use silicone baking molds or ramekins, though your bake time may vary slightly.
STORAGE INSTRUCTIONS:
Store these cookie cups in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze and thaw as needed. They’re delicious cold, but you can also let them come to room temperature before serving for a softer texture.
Related Recipes
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CONCLUSION
These Oreo Cheesecake Cookie Cups aren’t just a dessert — they’re a memory in the making. Whether you’re baking with kids, surprising a friend, or just treating yourself after a long day, these sweet little treats offer joy in every bite. They’re easy enough to whip up on a whim, but special enough to impress. So grab your mixing bowl, preheat that oven, and let the smell of cookies and cream fill your kitchen.
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Oreo Cheesecake Cookie Cups
Description
There’s something about Oreo cookies that instantly brings back memories of after-school snacks, childhood sleepovers, and sneaking a cookie (or three) from the pantry. Pair that with rich, creamy cheesecake and the comfort of a homemade cookie, and you’ve got a dessert that feels like a warm hug in every bite. These Oreo Cheesecake Cookie Cups are the kind of treat that seems to disappear as soon as they hit the table — soft chocolate chip cookie bases, a smooth Oreo-speckled cheesecake filling, and a whole Oreo hidden inside like a sweet surprise.
This is the kind of recipe that becomes a family favorite instantly — the one you’ll be asked to bring to birthdays, bake sales, and holidays. It’s quick to whip up but looks impressive enough for any occasion. Plus, who can resist anything that combines cookies, Oreos, and cheesecake all in one?
These little cookie cups were born out of a craving for something indulgent but portioned — a dessert you can eat with your hands, no fork required. It’s ideal for when you want that “wow” moment without all the fuss of making a full cheesecake. If you’re a fan of cookies and cream anything, this recipe is your dream come true.
Ingredients
For the Cookie Cup Base:
1/2 cup unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup mini chocolate chips
For the Cheesecake Filling:
8 oz cream cheese, room temperature
1/4 cup granulated sugar
1 tsp vanilla extract
1 large egg
5 Oreo cookies, finely crushed
Other:
12 Oreo cookies (whole)
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or lightly grease them with non-stick spray. This makes cleanup easier and ensures the cookie cups release without a hitch.
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy — about 2-3 minutes. This step is key for that soft, bakery-style texture. Add the egg and vanilla extract and beat until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly mix the dry ingredients into the wet ingredients until just combined — don’t overmix here. Fold in the mini chocolate chips. You’ll want a dough that’s soft but not sticky.
Step 3: Form the Cookie Cups
Scoop about 1 tablespoon of cookie dough into each muffin cup and press it down to cover the bottom evenly. This will create the delicious base. Place a whole Oreo on top of each cookie base — like a little cookie surprise waiting to be discovered.
Step 4: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese until smooth. Add the sugar and vanilla, mixing until combined. Then add the egg and beat just until the mixture is smooth and creamy — don’t overmix. Gently fold in the crushed Oreos.
Step 5: Assemble and Bake
Spoon the cheesecake mixture over each Oreo in the muffin cups, filling them nearly to the top. Bake for 18–22 minutes, or until the cheesecake is set and just starting to turn golden around the edges.
Step 6: Cool and Chill
Let the cookie cups cool in the pan for about 15 minutes, then transfer them to a wire rack to cool completely. For best results, chill in the refrigerator for at least 1 hour before serving — this helps the cheesecake set and the flavors to meld beautifully.
Notes
These cookie cups are even better the next day. The flavors settle, and the cheesecake becomes even creamier. They’re perfect for making ahead of time for parties or holiday gatherings.