Oreo Cookie Cheesecake Cups Recipes

OREO® CHEESECAKE CUPS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a 12-cup muffin tin with paper liners; place 1 cookie into each.
• Beat cream cheese in a medium bowl with an electric mixer until creamy. Gradually add eggs, sour cream, sugar, and vanilla extract, beating well after each addition. Stir in chopped cookies with a spatula.
• Spoon batter into the prepared tin, filling each cup almost to the top.
• Bake in the preheated oven until set, 20 to 22 minutes. Transfer cups to a cooling rack. Refrigerate until firm, at least 4 hours.

OREO CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

OREO CHEESECAKE COOKIE CUPS

Steps:

• Preheat the oven to 350°F. Spray a 24-count mini muffin tin with nonstick baking spray, or generously grease with butter. Set aside.
• In a medium bowl, combine dry ingredients: flour, cocoa powders, baking soda, and salt. Whisk together until well-combined, and set aside.
• In a stand mixer, add butter and sugars. Mix on medium speed for about 3 minutes, until well-combined and light in color. Scrape down the sides of the bowl, as needed.
• Reduce the speed to low, and add eggs one at a time. Mix well between each addition. Then add the vanilla extract, and beat to combine.
• Gradually add the dry ingredients to the stand mixer, and allow to mix until no more butter streaks are seen. Be sure to scrape down the sides of the bowl, as needed.
• Using a 1.5 tablespoon cookie scoop, fill each well in the muffin tin with dough. Make sure all dough is inside the wells, not sticking up above the edges. Once all wells are filled, gently tap the muffin tin on the counter to help spread the dough.
• Bake for 11 - 13 minutes, or until the edges are set. Once the cookies are removed from the oven, allow them to rest for about a minute. Then, using the handle of a wooden spoon or a small tart press, gently press into the center of the cookies to create a divot. Allow the cookies to fully cool.
• While the cookie cups are cooling, begin making the cheesecake filling. In a chilled metal bowl, add the whipping cream and beat until stiff peaks form. Place in the fridge to keep cool while the rest of the filling is prepared.
• In a large bowl with a hand mixer or in a stand mixer, beat the cream cheese and granulated sugar. Gradually increase the speed until the mixer is on medium-high, and mix for approximately 2 - 3 minutes or until fully combined and fluffy. Then, pour in the Oreo cookie crumbs, and mix until incorporated.
• Remove the whipped cream from the fridge and add to the cheesecake mixture. Fold together until fully combined and no more streaks are present.
• Add cheesecake mixture to a piping bag, and using a large star tip, pipe the cheesecake filling into the cookie cups. Top with a mini Oreo and chill in an airtight container until ready to serve.

OREO COOKIE CHEESECAKE CUPS

Steps:

• Preheat oven to 275°F
• Line standard muffin tins with paper liners.
• Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. (I've used a hand mixer and it worked fine).
• Gradually add the sugar, and beat until combined.
• Beat in the vanilla.
• Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed.
• Add in sour cream and salt, beat to combine.
• Using a large spatula, fold in the chopped Oreo cookies.
• Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.
• Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.
• Transfer the muffins tins to a wire rack to cool completely.
• Refrigerate (in the muffin tins) at least 4 hours (or overnight).
• Remove from tins just before serving.
• Garnish with a dollop of whipped cream and some more crushed Oreo cookie if desired.

OREO® CHEESECAKE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Place crumbled cookies in a small bowl.
• Beat butter and cream cheese in a mixing bowl with an electric mixer on medium speed until smooth and creamy. Add sugar and vanilla and mix until well-combined. Add flour and mix on low speed until incorporated. Stir in chocolate chips.
• Scoop cookie batter into 1 1/2- to 2-inch balls and roll in the cookie crumbs. (The dough will be soft but don't worry if it doesn't scoop into a well-formed ball, the crumbs will help hold it together.) Place the balls on the prepared baking sheet.
• Bake in the preheated oven until edges are golden and the tops are slightly puffed, 12 to 15 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.