These fudgy, mini cookie cups are filled with a delightfully airy Oreo cheesecake filling and topped with a mini Oreo cookie! This recipe for Oreo Cheesecake Cookie Cups is perfect for any occasion – or just because you love Oreos and cheesecake!
A Perfect Two-Bite Oreo Dessert
Oreos and cheesecake. Cheesecake and Oreos. It’s a match made in heaven! That’s why I’m absolutely in love with this recipe for fudgy, dark-chocolate cookie cups filled with creamy, tangy Oreo cheesecake. Each mini cookie cup is a bite of bliss!
Making these is fairly easy, as well – so fear not, my fellow Novice Chefs! Anyone can make these pretty little dessert cups. All you need is a mini muffin tin, the right ingredients, and a little bit of time. But fair warning: if you do make these, you’ll be tempted to eat every last one!
The Ingredients You’ll Need
As you can imagine, the ingredients for this recipe fall into two categories: the ingredients for the cookie cups, and the ingredients for the filling. Here’s a detailed look at what you’ll need.
For the Cookie Cups
- Flour: Make sure to use all-purpose flour, not self-rising or whole wheat flour.
- Cocoa Powder: This recipe uses two types of cocoa powder: regular, unsweetened cocoa powder, and dark cocoa powder. The dark cocoa powder gives the cookie cups a nice Oreo flavor.
- Baking Soda: Baking soda keeps the cookies chewy without being heavy.
- Butter: I use unsalted butter, softened to room temperature.
- Dixie Crystals Sugar: Both granulated sugar and a bit of light brown sugar are needed. Pack down the brown sugar into your measuring cup as you measure it.
- Eggs: For the best results, have the eggs at room temperature.
- Vanilla: Pure vanilla extract gives the best flavor.
For the Oreo Cheesecake Filling
- Whipping Cream: The whipping cream should be very cold.
- Cream Cheese: Soften the cream cheese to room temperature, just like the eggs and butter.
- Sugar: Just granulated sugar for the filling.
- Cookie Crumbs: You can use store-bought Oreo cookie crumbs, or break apart about 12 Oreo cookies, scrape off the filling, and crush the cookie halves.
- Mini Oreo Cookies
If you’ve ever made cookie cup desserts before, you probably already know how this goes! First, we’re going to make a soft cookie dough and bake it in a muffin tin. After that, we’ll press an indentation into each cookie, and fill it with our creamy filling. Easy!
Prep the Oven and Muffin Tin. First, set your oven to preheat to 350°F. Next, Spray a 24-count mini muffin tin with nonstick baking spray, or generously grease each well with butter. Set the pan aside while you make the cookie dough.
Combine the Dry Ingredients. In a medium bowl, combine all of your dry ingredients: flour, both cocoa powders, the baking soda, and the salt. Whisk everything together briskly, and set aside.
Cream the Butter and Sugar. In a stand mixer, add butter, granulated sugar, and brown sugar. Beat these on medium speed for about 3 minutes, until light in color and fluffy. Scrape down the sides of the bowl, as needed.
Beat in the Eggs and Vanilla. Once the butter and sugar are creamed, reduce the speed on your mixer to low. Add the eggs, one at a time, mixing well between each one. Then beat in the vanilla extract.
Combine the Dry and Wet Ingredients. Gradually add the dry ingredients to the butter mixture, and continue mixing on low speed until no more butter streaks are visible. Be sure to scrape down the sides of the bowl, as needed, to get everything thoroughly combined..
Measure the Dough into the Tin. Using a 1.5 tablespoon cookie scoop, fill each well of your muffin tin with dough. Make sure all dough is inside the well, not sticking out above the edges. Once all of the wells are filled, gently tap the muffin tin on the counter to help spread the dough into the corners.
Bake and Shape. Bake the cookie cups for 11 – 13 minutes, or until the edges are set. Next, remove them from the oven and allow them to rest for about a minute. Then, using the handle of a wooden spoon (or a small tart press), gently press into the center of the cookies to create a space for the filing. Allow the cookies to fully cool.
Make the Cheesecake Filling
Whip the Cream. While the cookie cups are cooling, you can start making the cheesecake filling. In a clean, chilled metal bowl, beat the whipping cream (this is easiest with a hand mixer or stand mixer) until stiff peaks form. Place the whipped cream in the fridge to keep cool.
Beat the Cream Cheese, Sugar, and Oreo Crumbs. Next, in a separate large bowl, beat the cream cheese and granulated sugar. Start on low speed and gradually increase the speed, until the mixer is on medium-high. Mix at medium-high speed for two or three minutes, until the mixture is fluffy. Then mix in the Oreo crumbs.
Fold in the Whipped Cream. Take the whipped cream out of the fridge, and scrape it into the cheesecake mixture. Fold the whipped cream in until the mixture is fully combined and no more streaks are present.
Fill the Cookie Cups. Spoon the cheesecake filling into a piping bag fitted with a large star tip. Pipe the cheesecake filling into the cookie cups. Top each one with a mini Oreo, and chill in an airtight container until ready to serve.
Tips and Variations
Before you start making these festive little cheesecake cups, make sure to read these easy tips for success, and variation ideas! Each one will help you tweak and customize this recipe.
- Cocoa Powder: Dark cocoa powder is what gives the cookie cups their distinctive Oreo taste, but if you can’t find any, you can use regular cocoa powder only. The cookies will have a classic chocolate taste, but not a dark chocolate, Oreo-like taste.
- Loosen the Cookies from the Tin: It may be easiest to run a sharp knife gently around the edges of each cookie cup before inverting onto a wire cooling rack.
- Make Them Ahead: The filling for this recipe can be made one day in advance, and kept in the refrigerator until ready to use. However, it can be hard to pipe if it is fully chilled, so be sure to allow extra time for it to sit on the counter (covered) before piping.
- Black Forest Cookie Cups: For an elegant variation, omit the Oreos from the filling mixture, and instead, flavor it with vanilla and a tiny bit of almond extract. Top your cookie cups with Maraschino cherries.
- Chocolate Orange Cookie Cups: Add a small amount of orange zest to the cheesecake mixture, and a drop or two of orange flavoring to the cookie cup, for a delicious twist.
To store, place the Oreo cheesecake cookie cups in a shallow airtight container, and refrigerate for up to five days.
Can I Freeze These?
I wouldn’t recommend freezing them assembled, but you could freeze them separately. I would wrap each cookie cup in Saran Wrap and freeze them and then place the cheesecake filling in a freezer safe ziplock and freeze it that way. Allow them to thaw completely before serving and assemble them fresh!
For the 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 Dixie Crystals Granulated Sugar
- ¾ cup packed Dixie Crystals Light Brown Sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
For the Cheesecake Filling
- 1 cup whipping cream, very cold
- 8 ounces cream cheese, softened
- ½ cup Dixie Crystals Granulated Sugar
- ¾ cups Oreo cookie crumbs, approximately 12 cookies without the filling, crushed
- Mini Oreo cookies
Make the Cookie Cups:
- Preheat the oven to 350°F. Spray a 24-count mini muffin tin with nonstick baking spray, or generously grease with butter. Set aside.
- In a medium bowl, combine dry ingredients: flour, cocoa powders, baking soda, and salt. Whisk together until well-combined, and set aside.
- In a stand mixer, add butter and sugars. Mix on medium speed for about 3 minutes, until well-combined and light in color. Scrape down the sides of the bowl, as needed.
- Reduce the speed to low, and add eggs one at a time. Mix well between each addition. Then add the vanilla extract, and beat to combine.
- Gradually add the dry ingredients to the stand mixer, and allow to mix until no more butter streaks are seen. Be sure to scrape down the sides of the bowl, as needed.
- Using a 1.5 tablespoon cookie scoop, fill each well in the muffin tin with dough. Make sure all dough is inside the wells, not sticking up above the edges. Once all wells are filled, gently tap the muffin tin on the counter to help spread the dough.
- Bake for 11 – 13 minutes, or until the edges are set. Once the cookies are removed from the oven, allow them to rest for about a minute. Then, using the handle of a wooden spoon or a small tart press, gently press into the center of the cookies to create a divot. Allow the cookies to fully cool.
Make the Filling:
- While the cookie cups are cooling, begin making the cheesecake filling. In a chilled metal bowl, add the whipping cream and beat until stiff peaks form. Place in the fridge to keep cool while the rest of the filling is prepared.
- In a large bowl with a hand mixer or in a stand mixer, beat the cream cheese and granulated sugar. Gradually increase the speed until the mixer is on medium-high, and mix for approximately 2 – 3 minutes or until fully combined and fluffy. Then, pour in the Oreo cookie crumbs, and mix until incorporated.
- Remove the whipped cream from the fridge and add to the cheesecake mixture. Fold together until fully combined and no more streaks are present.
- Add cheesecake mixture to a piping bag, and using a large star tip, pipe the cheesecake filling into the cookie cups. Top with a mini Oreo and chill in an airtight container until ready to serve.
More Epic Dessert Recipes
Looking for some more easy recipes with epic results? Here are a few of my favorites, including a few more delicious cookie cup recipes!
- Key Lime Cookie Cups
- The Best Rice Krispie Treats
- Coconut Cream Pie Cookie Cups
- My Mama’s Banana Pudding
- Orange Creamsicle Cookie Cups
- Blueberry Scones
- Peanut Butter Cookie Cups
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