These fudgy, mini cookie cups are topped with a delightfully airy Oreo cheesecake filling! Oreo Cheesecake Cookie Cups are perfect for any occasion - or just because you love Oreos and cheesecake!
¾cupsOreo cookie crumbs, approximately 12 cookies without the filling, crushed
Mini Oreo cookies
Instructions
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 to 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.
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.