Oreo Cheesecake Cookie Cups (Print)
Chocolate cookie cups with creamy Oreo cheesecake filling - a perfect two-bite dessert combining rich cocoa and sweet cream cheese.
# Ingredients:
→ Chocolate Cookie Cups
01 -
2 cups all-purpose flour
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1/4 cup Dutch-processed cocoa powder, sifted
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1/4 cup black cocoa powder, sifted
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, room temperature
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1/2 cup granulated sugar
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1 cup light brown sugar, packed
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2 large eggs, room temperature
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1 teaspoon vanilla extract
→ Oreo Cheesecake Filling
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1 cup heavy whipping cream, chilled
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8 ounces full-fat cream cheese, softened
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1/2 cup granulated sugar
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3/4 cup Oreo cookie crumbs
# Steps:
01 -
Preheat the oven to 175°C (350°F). Spray two standard muffin tins with nonstick cooking spray.
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In a bowl, whisk together the flour, cocoa powders, baking soda, and salt. Set aside.
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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.
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Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.
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Using a 3-tablespoon cookie scoop, portion the dough into the prepared muffin tins. Press down slightly to flatten.
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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.
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Whip the chilled heavy cream until stiff peaks form, preferably using a cold whisk and bowl.
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In a separate bowl, beat the softened cream cheese with granulated sugar until smooth. Add the Oreo cookie crumbs and beat until fully incorporated.
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Fold the whipped cream into the cream cheese mixture until fully combined. Pipe or spoon the cheesecake mixture into the cooled cookie cups.
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Refrigerate for 1-2 hours until set. Garnish with additional Oreo cookie crumbs if desired. Serve chilled. Consume within 2-3 days, or freeze for up to 4 weeks.
# Additional Notes:
01 -
If black cocoa powder is unavailable, substitute with Dutch-processed cocoa, but note that the taste and color will differ.
02 -
If Oreo cookie crumbs are unavailable, crush the cookie portion of actual Oreos.