What’s the difference between baked and no-bake Oreo Cheesecake Cookie Cups?

For the baked version, you press a cookie or crumb shell into a muffin tin, pour cheesecake batter in, bake briefly, and then chill so it sets. The no-bake option skips the oven entirely: you mix softened cream cheese and whipped topping, stir in crushed Oreos, fill cups, then refrigerate until firm. The no-bake route is faster and easier, while the baked version gives a slightly firmer texture and deeper flavor.

How long can you store Oreo Cheesecake Cookie Cups, and can you freeze them?

You can refrigerate them in an airtight container for up to about four days. If you’d like to freeze them, prepare as usual, cover tightly, and freeze for up to one to two months. Thaw overnight in the fridge before serving to maintain that creamy-in-the-middle but crisp shell texture.

Can you use cookie flavors besides traditional Oreos for Oreo Cheesecake Cookie Cups?

Absolutely. You can swap traditional Oreos for flavored sandwich cookies (like golden, mint, or peanut-butter Oreos) or even use gluten-free sandwich cookies for a variation. The key is maintaining the cookies-and-cream base while adapting to your taste or dietary needs.

How do I prevent the cookie shell from getting soggy in Oreo Cheesecake Cookie Cups?

Make sure you press the cookie crumbs and melted butter firmly into the muffin tin, bake or chill until fully set, and allow the cups to cool (or chill) completely before adding the filling. Also avoid over-filling past the edge so any moisture from the filling doesn’t seep into the shell.

What size muffin tin should I use for Oreo Cheesecake Cookie Cups, and can I make mini versions?

A standard 12-cup muffin tin is ideal for regular-sized cups. If you’d like mini bites, you can use a mini muffin tin, but baking (or chilling) times will be shorter and you’ll want to press the base even more firmly because the smaller shell can break more easily.

Oreo Cheesecake Cookie Cups – 5 Irresistible Treats You’ll Love

Description

Mini cookie cups made with crushed Oreos and filled with a smooth, creamy cookies-and-cream cheesecake mixture. These bite-size desserts are easy, quick, and perfect for parties or weekend treats.

Ingredients

Scale

18 Oreo cookies, crushed
4 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
8 ounces cream cheese, softened
1 cup heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
6 Oreo cookies, crushed
Whipped cream (optional)
Extra Oreo crumbs (optional)

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Instructions

Mix crushed Oreos, melted butter, and sugar until combined.
Press mixture firmly into a muffin tin to form cookie shells.
Bake briefly until set, then cool completely.
Whip softened cream cheese until smooth.
Slowly add heavy cream until fluffy.
Mix in powdered sugar, vanilla, and crushed Oreos.
Pipe or spoon filling into cooled cookie cups.
Chill until firm and garnish with whipped cream and Oreo crumbs.

Notes

Softening your cream cheese helps prevent lumps in the filling.
Press the cookie base firmly to keep it crisp after chilling.
Chill the filled cups for at least one hour for best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No Bake / Baked
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 14
Sodium: 110
Fat: 14
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 20
Fiber: 1
Protein: 3
Cholesterol: 25