These easy Oreo Cheesecake Cookie Cups are perfect for the Oreo lover in your life!
Air travel is the absolute worst. I love going places, but I hate the act of getting there. I swear, if I was offered a superpower I would take teleportation in a heartbeat. Imagine never having to drive anywhere, or wait in traffic, or get stuck in a cramped tiny shoebox for a 15 hour flight. Don’t even get me started on the food. UGH.
I don’t actually mind the act of flying so much. I’m not afraid of it or anything, though I can get motion sick if there is too much turbulence. But just the thought of being in a cramped space where you can barely move for extended periods of time…horrifying. Not as bad for shorter flights, but the 14-15 hour flight to/from Sydney is a killer. That’s where Ryan and I were for the past 3 weeks, visiting my sister and her family. Now, sadly, it’s over and we’re back at home.
Coming home after a vacation away is never fun, but I feel like I deal with it worse than others. I have such a hard time getting back into the swing of things. It’s nice to be back in your own bed and your own space, but I’d still rather be somewhere else, exploring and having new experiences.
ANYhow, enough complaining. It’s Sunday, I literally flew back yesterday, I’m jet-lagged, and clearly a tad grumpy. Thankfully I still have some of these Oreo Cheesecake Cookie Cups squirrelled away in the freezer to help me get through this adjustment back into reality!
I know I just threw some cookie cups at you a couple weeks ago, but everyone seems to love them and they were easy for me to do ahead of our trip. These Oreo cheesecake ones are particularly delicious too, assuming you’re an Oreo-lover… and really, how could you not be??
The cookie part of these cookie cups uses black cocoa powder, which helps give them that Oreo color and flavour. If you don’t have black cocoa powder, you can just use regular or Dutch-processed, but your cookie cups won’t have that distinct Oreo flavour (they’ll still be delicious though!).
The filling is a simple mixture of cream cheese, whipped cream, and some Oreo Cookie crumbs. I can buy these locally (they are like graham cracker crumbs, but Oreo flavoured). If you can’t find them in stores, you could always just chop/crush up some Oreo cookies to use in the filling instead.
These Oreo Cheesecake Cookie Cups are super easy to make and are really delicious. If you like Oreos, you will love this dessert!
Notes & tips for these Oreo Cheesecake Cookie Cups:
- For an authentic Oreo cookie taste, use both black cocoa powder and Oreo Cookie crumbs.
- If you don’t have black cocoa powder, you can use regular cocoa powder. The recipe will work fine, but it will affect the flavour and color slightly.
- These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
- Best served cold, out of the fridge.
- If you like these, check out some of my other other cookie cup recipes!
Oreo Cheesecake 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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Notes
** If you can't find Oreo cookie crumbs, you can crush up the cookie part of the actual cookies.
Ruth C.V. says
November 17, 2018 at 10:45 PMI love to bake and try new recipes now that I am retired. It’s my new hobby. I wanted to make the pumpkin spice cookie cups to use up some pumpkin purée without a lot of work. I made these but instead of making the cookie cup crust I used crushed Oreos and butter to make my crust and followed the rest of the recipe. I had Oreos no one was eating so it was a perfect solution. They were so easy and quick to make but delicious. I don’t like pumpkin pie, however I even liked the taste of these. Thank you for the recipe!!
Olivia says
November 19, 2018 at 5:11 PMHi Ruth! I’m so happy to hear that you liked these!
Ava says
March 1, 2018 at 2:47 PMHow many carbs are in it
debbie says
November 20, 2017 at 4:58 AMHi Olivia, wonderful recipe! We’re big Turtles fans in this house so I wanted to try a Turtles version. In the filling I replaced the granulated sugar with brown to give it a caramelly flavour and omitted the oreo crumbs. I drizzled melted chocolate and dulce de leche on top along with some chopped pecans. They were divine!
Olivia says
November 20, 2017 at 5:58 PMOhhh yumm! Now you’ve got me thinking that I need to do a turtles version of these! 😮
debbie says
November 22, 2017 at 2:31 PMMade another batch of the turtle version leaving out the black cocoa and using all regular cocoa. I found this chocolate version of the cookie cup tasted better than the oreo-tasting one for the turtle version. Keeper!! Happy baking 🙂
Marsha says
November 14, 2017 at 12:56 PMI made these today and they were amazing in taste. I was actually surprised to see how large the cookie cup turned out to be. In the reviews someone mentioned making these using mini tins. Do you know how many tablespoons of dough you would have to use. Also could you tell me what size or number cookie scoop you used for the 3 tablespoons. Looking forward to your response before making these again for 50 people
Olivia says
November 15, 2017 at 5:32 PMHi Marsha! So glad you liked the taste! I’ve never baked these in mini cupcake tins, so can’t say for sure how many Tbsp to use. As a guess I’d say one, maybe? This is the exact cookie scoop I use for the regular cupcake tin: http://amzn.to/2hDJkRJ I hope that helps!
Janette says
July 4, 2017 at 5:47 PMI cannot wait to make these! They look so good! Thanks for the recipe!
Olivia says
July 5, 2017 at 3:01 PMThanks Janette! I hope you like them 🙂
Claire says
June 30, 2017 at 4:04 PMHi! I just made these and they were fantastic. Since I crushed Oreos, I added the cream filling to the cheesecake filling. (I didn’t want to waste it). Turned out amazing!
Olivia says
July 3, 2017 at 8:56 AMHi Claire! Great tip about adding the Oreo filling to the cheesecake. So glad you liked these 🙂
Richard Hooker says
April 29, 2017 at 7:10 AMHave you ever substituted the Nabisco Famous wafers for the Oreo cookies? It has worked for me, and cuts down on scraping away the filling. If you would like to use the cups for pudding, custard, or even liquids, brush the inside with melted chocolate and let set. Only limited by your imagination!!
Olivia says
April 30, 2017 at 11:36 AMHi Richard! I haven’t but that’s a great idea. I can actually buy just Oreo cookie crumbs here in Canada, but I don’t think those are available everywhere, so the nabisco ones are a great substitute. And it’s true, the cups are so versatile!
Iris says
March 31, 2017 at 4:10 PMDoes the recipe call for BOTH black cocoa powder and dutch-processed cocoa powder or just one of them? I’m only finding normal cocoa powder, so I was wondering how much of it to put in the recipe?
Olivia says
March 31, 2017 at 4:31 PMHi Iris! It calls for both. If you can’t find black cocoa powder, just use 1/2 cup normal cocoa powder total. Let me know how you like these! 🙂
Jacquie says
March 29, 2017 at 6:12 PMHi Olivia! I have just taken the cups out of the oven about 20 minutes ago. I found the black cocoa powder at bulk barn. I’m taking them to a meeting tomorrow afternoon. Can’t wait to taste them! Your recipe was very easy to follow. Thanks for posting this!
Olivia says
March 31, 2017 at 8:59 AMYay! I’m so glad you tried these. How did they taste?? I hope everyone loved them 🙂
Jacquie says
April 5, 2017 at 2:56 PMYes, everybody did love them! The were absolutely divine!! Definetly a keeper! I’m going to try the watercolour cake roll for tomorrow’s meeting. They like being my “guinea pig taste testers 🙂
Cindy Rodriguez says
March 24, 2017 at 2:39 PMI love, love, love the idea that you can freeze these little babies. And who can ever say no to some oreo cookie action. Thank you for this – I can’t wait to try!
Olivia says
March 25, 2017 at 5:34 PMFreezing these is such a time saver! I love it. Plus it helps you not eat all 20 at once 😉 I hope you like these!
Nila @ The Tough Cookie says
March 11, 2017 at 3:11 AMUgh, I hate flying, too! Especially flying back from a relaxing vacation. It’s so stressful, and not because of the whole flying thing. I hate not being able to move around. These Oreo cups look delicious! I’ve got to get my hands on some of that black cocoa powder 😉
Olivia says
March 12, 2017 at 1:17 PMBlack cocoa powder is the BEST. You have to try it! xo 🙂
Amanda says
March 10, 2017 at 9:06 PMReally into*
Amanda says
March 10, 2017 at 8:45 PMSo, my family is talky into pi(e) day.. any chance the cookie part would cook up in a pie pan? Cause I need this in my life 🙂
Olivia says
March 12, 2017 at 1:18 PMHi Amanda! I think it should work — kinda like a skillet cookie — but you’d need to find something larger to press into it to make the “cup”. Or you could just call these mini pies ;).
danielle says
March 8, 2017 at 10:08 PMHi what is the dutch-processed ccocoa powder??I ‘m from lebanon
Olivia says
March 9, 2017 at 3:33 PMHi Danielle! It’s cocoa powder that has had some of the acid stripped out of it. If you can’t find any you can substitute normal cocoa powder. This may change the flavour and color slightly, but it should still work!
Jackie says
March 8, 2017 at 5:06 PMI made these for a work party but I made them in mini muffin tins. They turned out amazing!!!!! I had some left over filling. A spoon works quite nicely in place of the cookie cups. By the way – small error in the instructions. It says Baileys Cheesecake filling rather than Oreo….which of course makes me need to find and try your Baileys Cheesecake recipe!!!!
Olivia says
March 8, 2017 at 5:12 PMAck! Thanks for catching that… I’ve updated it 🙂 So glad you liked these, Jackie!! Btw, here’s a link to the Baileys ones 🙂
http://livforcake.com/2016/12/baileys-cheesecake-cookie-cups.html
Jackie says
March 16, 2017 at 6:38 AMAwesome!! I have an engagement party coming up. I think I’ll make some of each!!
Sharlene says
March 9, 2017 at 7:02 AMWhen you used the mini muffin pan how long did you bake them?
Jackie says
March 16, 2017 at 6:34 AMI think it was still about 10 minutes or so. They were fairly soft on the bottom but firm around the edges.
Jackie says
March 16, 2017 at 6:35 AMStill about 10 minutes.
Jackie says
March 16, 2017 at 6:36 AMsorry for the duplicate post
Olivia says
March 17, 2017 at 8:41 AMNo worries Jackie! Thanks for the reply 🙂