Description
Oreo Cheesecake Cookie Cups are a delightful fusion of rich chocolate cookies and creamy Oreo cheesecake, making them the ultimate treat for dessert lovers. These individual-sized desserts feature a soft, chocolatey cookie base that cradles a fluffy Oreo-infused cheesecake filling, providing an irresistible combination of textures and flavors. Perfect for any occasion, from birthday parties to casual get-togethers, these cookie cups are not only easy to make but also visually stunning. Impress your guests with these gourmet treats that can be prepared in advance, allowing you to savor the moment without the last-minute rush.
Ingredients
Scale
- 2 cups all-purpose flour
- ¼ cup Dutch 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
- 1 cup heavy whipping cream, chilled
- 8 oz full-fat cream cheese, softened
- ½ cup granulated sugar
- ¾ cup Oreo cookie crumbs
Instructions
- Preheat the oven to 350°F (175°C) and prepare muffin tins with nonstick spray.
- Whisk together flour, Dutch cocoa powder, black cocoa powder, baking soda, and salt in a bowl.
- Cream butter and sugars in a stand mixer until light and fluffy. Add eggs one at a time and mix in vanilla.
- Gradually combine dry ingredients with wet until just mixed.
- Scoop dough into muffin cups, flatten slightly, and bake for 10–13 minutes. Cool before creating wells in the center.
- Whip heavy cream to stiff peaks; beat cream cheese with sugar until smooth. Mix in Oreo crumbs and fold in whipped cream.
- Fill cooled cookie cups with cheesecake mixture and refrigerate for 1–2 hours before serving.
Nutrition
- Serving Size: 1 cookie cup (45g)
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg