OREO CHEESECAKE COOKIE CUPS
These easy Oreo Cheesecake Cookie Cups are perfect for the Oreo lover in your life!
Servings 20 cookie cups
INGREDIENTS
Chocolate Cookie Cups:
- 2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder sifted
- 1/4 cup black cocoa powder sifted*
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla
Oreo Cheesecake Filling:
- 1 cup heavy whipping cream chilled
- 8 oz cream cheese full fat, softened
- 1/2 cup granulated sugar
- 3/4 cup Oreo cookie crumbs
INSTRUCTIONS
Chocolate Cookie Cups:
- Preheat oven to 350°. Spray two regular sized muffin tins with cooking spray.
- Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
- Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
- Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
- Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
- Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Oreo Cheesecake Filling:
- Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
- In a separate bowl, beat cream cheese and sugar until smooth. Add Oreo cookie crumbs and beat until incorporated.
- Add whipped cream into cream cheese mixture and beat until combined.
- Pipe into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
- Sprinkle with additional Oreo cookie crumbs if desired.
- Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.
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