Every now and then we see a recipe online that makes us drool so much that we basically have to mop up our desks. Just kidding. But seriously, this recipe is AMAZING.
They’re Oreo Cheesecake Cookie Cups! Creamy delicious Oreo cream nestled in a crunchy delicious cup – YUM. Any Oreo lover is going to obsess over these. In fact, even if you don’t like Oreos I’m sure you’ll love these.
Liv, the talented baker behind Liv For Cake created this masterpiece and we’re so grateful.
Full recipe here, or scroll down.
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 cream chilled
- 8 oz cream cheese full fat, softened
- 1/2 cup granulated sugar
- 3/4 cup Oreo cookie crumbs **
INSTRUCTIONS
Chocolate Cookie Cups:
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Preheat oven to 350°. Spray two regular sized muffin tins with cooking spray.
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Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
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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.
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Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
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Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
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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:
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Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
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In a separate bowl, beat cream cheese and sugar until smooth. Add Oreo cookie crumbs and beat until incorporated.
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Add whipped cream into cream cheese mixture and beat until combined.
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Pipe into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
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Sprinkle with additional Oreo cookie crumbs if desired.
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Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.
NOTES
* If you don’t have black cocoa powder, you can use Dutch-processed instead, but the cookies will not have the same “Oreo” taste or be as dark in color.
** If you can’t find Oreo cookie crumbs, you can crush up the cookie part of the actual cookies.
