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Close up of Oreo Cheesecake Cookie Cups showing creamy white cheesecake filling and vanilla bean specks. (Oreo Cheesecake Cookie Cups)

Oreo Cheesecake Cookie Cups: The Ultimate Mini Cookies and Cream Dessert

Decadent Oreo Cheesecake Cookie Cups featuring a dark pressed cookie crust, creamy vanilla bean cheesecake filling, and a generous mound of crushed Oreo chunks. Perfectly portioned and Pinterest-ready for any dessert lover.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 24 whole Oreo Cookies crushed into fine dust
  • 4 tbsp Unsalted Butter melted (56g)
  • 16 oz Cream Cheese softened (450g)
  • 1/2 cup Granulated Sugar 100g
  • 1/2 cup Sour Cream room temperature (120ml)
  • 1 tsp Vanilla Bean Paste for visible specks
  • 2 large Eggs room temperature
  • 10 whole Oreo Cookies roughly crushed for topping

Equipment

  • 1 Metal Muffin Tin 12-count standard size
  • 1 Food Processor For crushing cookies

Method
 

Prepare the Crust
  1. Pulse 24 Oreos in a food processor until fine. Stir in melted butter.
  2. Press 1.5 tbsp of crumbs into a lined metal muffin tin. Bake at 325°F (160°C) for 5 mins.
Make the Filling
  1. Beat softened cream cheese and sugar until smooth. Mix in sour cream and vanilla bean paste.
  2. Add eggs one at a time on low speed until just combined.
Assemble and Bake
  1. Fill cups with batter. Top with a generous mound of crushed Oreo cookie chunks.
  2. Bake for 18-22 mins. Cool at room temp for 1 hour, then chill for 4+ hours.

Notes

Use room temperature ingredients to avoid lumps.
Do not overbake to keep the cheesecake white.