Description
Delicious Oreo Cheesecake Cookie Cups featuring a rich cream cheese filling layered over an Oreo cookie base, baked to perfection and topped with smooth white chocolate drizzle. These easy-to-make individual desserts are perfect for parties or sweet treats any time.
Ingredients
Scale
Base
- 24 Oreo cookies
Cheesecake Filling
- 12 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
Topping
- 12 oz white chocolate chips
- 1 tbsp vegetable oil
- Extra Oreo crumbs for garnish (optional)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking the cookie cups.
- Place Oreo Base: Place one Oreo cookie at the bottom of each paper liner inside the muffin tin, creating the base layer for the cheesecake cups.
- Mix Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy to ensure a lump-free filling.
- Add Egg: Add the large egg to the cream cheese mixture and mix thoroughly until fully incorporated, which will help the filling set during baking.
- Fill Muffin Liners: Evenly divide the cheesecake filling among the 12 liners, pouring it gently over each Oreo cookie base to create individual cheesecake cups.
- Bake: Bake in the preheated oven for 15-18 minutes or until the cheesecake filling is set but still slightly jiggly in the center, signifying perfect doneness.
- Cool and Refrigerate: Remove the muffin tin from the oven and let the cheesecake cookie cups cool to room temperature before refrigerating them for at least 2 hours to ensure they set completely and firm up.
- Melt White Chocolate: Once chilled, melt the white chocolate chips with the vegetable oil in a microwave-safe bowl, heating in 30-second intervals while stirring until smooth and glossy.
- Drizzle Topping: Spoon or drizzle the melted white chocolate over each cheesecake cookie cup to add a luscious finishing touch.
- Garnish: Optionally, sprinkle extra Oreo crumbs on top of the white chocolate for added texture and decorative appeal.
- Set and Serve: Allow the white chocolate to set completely before removing the paper liners and serving your delightful Oreo Cheesecake Cookie Cups.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the cheesecake filling; it should remain slightly jiggly to avoid dryness.
- Use paper liners to make removal easy and keep cupcake shape intact.
- Refrigerate for at least 2 hours to ensure the cheesecake cups hold their shape well.
- The vegetable oil helps achieve a silky consistency in the melted white chocolate drizzle.
- Optional Oreo crumb garnish adds a nice crunch and visual contrast.
