Dessert

Oreo Cheesecake Cookie Cups Recipe

ByJack Voss February 24, 2026February 24, 2026

Introduction

Oreo Cheesecake Cookie Cups are a delightful fusion of rich cheesecake and classic cookies, all in a convenient handheld treat. These irresistible dessert cups are perfect for parties or whenever you crave a sweet indulgence with a crunchy and creamy texture.

A close-up of five small chocolate tartlets on a white plate, each filled with a light cream layer topped with a swirl of white cream and a chocolate cookie half stuck on top; the tartlet crust is dark and crumbly, and one tartlet in the front has a bite taken out, showing the creamy filling inside with crumbs scattered around on the white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 Oreo Cookies (for cookie dough)
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
8 oz cream cheese, softened
1/2 cup granulated sugar (for cheesecake filling)
1/4 cup sour cream
1 egg (for cheesecake filling)
Crushed Oreos for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla extract until well combined.
Step 3: In a separate bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking soda. Gradually add this mixture to the wet ingredients, mixing until just combined.
Step 4: Crush about 10 Oreo cookies into small pieces and fold them into the cookie dough.
Step 5: Grease a muffin tin or use paper liners. Scoop about 2 tablespoons of the cookie dough into each muffin cup and press it down to form a cup shape.
Step 6: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Step 7: In a medium bowl, beat together 8 oz of softened cream cheese, 1/2 cup of granulated sugar, and 1/4 cup of sour cream until smooth and creamy. Add 1 egg and 1 teaspoon of vanilla extract, mixing until fully combined.
Step 8: Once the cookie cups have cooled, spoon the cheesecake filling into each cookie cup, filling them about 3/4 full. Crumble a few more Oreos on top for garnish.
Step 9: Return the filled cookie cups to the oven and bake for an additional 15-20 minutes, or until the filling is set. Let them cool completely on a wire rack.
Step 10: For the best texture, refrigerate the cookie cups for at least 2 hours before serving.

Tips & Variations

Use paper muffin liners for easier removal and less mess.
Substitute crushed Oreos with other sandwich cookies for different flavors.
Add a pinch of cinnamon to the cookie dough for a subtle spice twist.
Top with fresh berries or chocolate drizzle for an extra special touch.

Storage

Store the Oreo Cheesecake Cookie Cups in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months; thaw in the refrigerator before serving. Reheat gently to maintain the creamy texture or enjoy them chilled.

How to Serve

A close-up view of five dark brown chocolate cookie cups arranged on a white plate with a white marbled surface below. Each cup is filled with a light beige creamy filling topped with swirled white cream. Crushed cookie crumbs are sprinkled on top of the cream, with a half Oreo cookie placed vertically in the cream of each cup as a garnish. One cookie cup is bitten into from the front, showing the layer of thick creamy filling inside the dark chocolate cookie shell with crumbs scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups ahead of time?

Yes, you can prepare the cookie cups and cheesecake filling in advance. Assemble and bake the filled cups when ready to serve or chill them overnight for enhanced flavor.

Can I use low-fat cream cheese instead of regular?

While low-fat cream cheese can be used, it may affect the texture and richness of the cheesecake filling. For best results, use full-fat cream cheese.