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Oreo Cheesecake Cookie Cups: Oreo Cheesecake Cookie Cups – No-Fuss, All Flavor!

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These Oreo Cheesecake Cookie Cups are a delightful fusion of two dessert favorites—chewy cookies and creamy cheesecake—all packed into a single, easy-to-make treat. With a whole Oreo at the base, a layer of soft cookie dough, and a rich cheesecake topping, each bite delivers the perfect combination of texture and flavor. Great for parties, holiday trays, or a casual weeknight dessert, these cookie cups come together quickly and impress everyone who tastes them.

  • Total Time: 43 minutes
  • Yield: 12 1x

Ingredients

Scale

Cookie Dough:

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/3 cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Cheesecake Layer:

  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract

Base & Topping:

  • 18–20 Oreo cookies
  • Optional: Crushed Oreos or mini chocolate chips for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly.
  2. In a mixing bowl, beat the softened cream cheese with 1/3 cup granulated sugar until smooth. Add the egg and vanilla extract, beating until the mixture is creamy. Set aside.
  3. In another bowl, whisk together the flour, baking soda, and salt.
  4. In a large bowl, cream the softened butter with the light brown sugar and 1/3 cup granulated sugar until light and fluffy (about 2–3 minutes).
  5. Beat in the egg and vanilla extract until smooth.
  6. Gradually add the dry ingredients to the wet mixture. Stir until combined into a soft cookie dough.
  7. Place an Oreo cookie at the bottom of each muffin cup.
  8. Add about 1 1/2 tablespoons of cookie dough over the Oreo and press gently to flatten it.
  9. Spoon 1 tablespoon of the cheesecake mixture on top of the cookie dough in each cup.
  10. Optionally, sprinkle crushed Oreos or mini chocolate chips over the top.
  11. Bake for 16–18 minutes, or until the edges are lightly golden and the cheesecake is set but slightly soft in the center.
  12. Allow to cool in the pan for 10–15 minutes before transferring to a wire rack.
  13. Chill in the refrigerator for at least 1 hour before serving for best results.

Notes

You can use flavored Oreos for variations.

Make sure cream cheese is fully softened to avoid lumps in the filling.

These cookie cups taste even better the next day after chilling.

To make it gluten-free, use gluten-free cookies and flour.

  • Author: Emily
  • Prep Time: 25
  • Cook Time: 18

Find it online: https://recipesmars.com/2025/07/oreo-cheesecake-cookie-cups-oreo-cheesecake-cookie-cups-no-fuss-all-flavor/