Oreo Cheesecake Cookie Cups (Print Version)
# Ingredients:
→ Chocolate Cookie Cups
01 -
2 cups all-purpose flour
02 -
1/4 cup Dutch-processed cocoa powder, sifted
03 -
1/4 cup black cocoa powder, sifted
04 -
1 tsp baking soda
05 -
1/2 tsp salt
06 -
1 cup unsalted butter, room temperature
07 -
1/2 cup granulated sugar
08 -
1 cup light brown sugar, packed
09 -
2 large eggs, room temperature
10 -
1 tsp vanilla extract
→ Oreo Cheesecake Filling
11 -
1 cup heavy whipping cream, chilled
12 -
8 oz cream cheese, full fat, softened
13 -
1/2 cup granulated sugar
14 -
3/4 cup Oreo cookie crumbs
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Spray two standard muffin tins with nonstick cooking spray.
02 -
In a bowl, whisk together the flour, cocoa powders, baking soda, and salt. Set aside.
03 -
Beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, approximately 2-3 minutes. Reduce speed and add eggs one at a time, followed by the vanilla extract. Mix until fully combined.
04 -
Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
05 -
Using a 3-tablespoon cookie scoop, portion the dough into the prepared muffin tins. Press down slightly to flatten.
06 -
Bake for 10-13 minutes, or until mostly set but soft in the center. Remove from the oven and immediately press the center of each cookie cup using a small jar to create a well. Cool in the pans for 10 minutes, then loosen each cup by twisting gently. Transfer to a wire rack to cool completely.
07 -
Whip the chilled heavy cream until stiff peaks form, preferably using a cold whisk and bowl.
08 -
In a separate bowl, beat the softened cream cheese with granulated sugar until smooth. Add the Oreo cookie crumbs and beat until fully incorporated.
09 -
Fold the whipped cream into the cream cheese mixture until fully combined.
10 -
Pipe or spoon the cheesecake mixture into the cooled cookie cups. Refrigerate for 1-2 hours until set.
11 -
Garnish with additional Oreo cookie crumbs if desired. Serve chilled. Consume within 2-3 days, or freeze for up to 4 weeks.
# Notes:
01 -
If black cocoa powder is unavailable, substitute with Dutch-processed cocoa, but the taste and color will differ.
02 -
If Oreo cookie crumbs are unavailable, crush the cookie portion of actual Oreos.