Ingredients
Scale
- 1 ½ cups Oreo cookies, finely crushed
- 6 tablespoons (3 ounces) unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup heavy cream
- Optional: Chocolate shavings or extra crushed Oreos for garnish
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, combine crushed Oreos and melted butter. Mix well until evenly moistened. Divide the mixture evenly among the muffin liners, pressing firmly into the bottom to create a crust.
- Step 3: In a large bowl, beat cream cheese and sugar together until smooth and creamy. Beat in vanilla extract. Then, beat in eggs one at a time, mixing well after each addition. Finally, gently fold in the heavy cream until just combined.
- Step 4: Fill each Oreo crust with the cheesecake batter, filling each cup about ¾ full.
- Step 5: Bake for 15-18 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Step 6: Let the cheesecake cups cool completely in the muffin tin before transferring them to a wire rack to cool completely. Refrigerate for at least 2 hours before serving. Garnish with chocolate shavings or extra crushed Oreos, if desired.
Notes
- Store leftover Oreo Cheesecake Cookie Cups in an airtight container in the refrigerator for up to 3 days.
- For a warmer, gooier center, gently microwave individual cups for 5-10 seconds.
- Serve these delightful bites with a scoop of vanilla ice cream or fresh berries for an extra decadent treat.
- To prevent cracking, ensure your cream cheese is thoroughly softened and mix the batter gently to avoid over-incorporating air.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American