Ingredients
Scale
- 24 Oreo cookies, crushed (for the cookie cups and filling)
- 8 oz (226 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream or Greek yogurt
- 1/2 cup powdered sugar
- Large mini chocolate chips (optional, for extra flavor)
- Chocolate sauce or caramel for topping (optional)
Instructions
- Start by crushing half of the Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin. Mix these crumbs with melted butter and press into the bottoms of silicone cupcake liners or muffin tin lined with paper liners. Chill in the refrigerator for 15 minutes.
- In a mixing bowl, beat the softened cream cheese, sour cream or Greek yogurt, granulated sugar, and vanilla extract until smooth and creamy. Fold in mini chocolate chips if desired.
- Spoon or pipe the cheesecake mixture into the prepared Oreo crusts, filling each to the top. Decorate with crushed Oreos or additional chocolate chips, and drizzle with chocolate or caramel sauce if desired. Freeze for at least 2 hours until set.
- Allow the cookie cups to thaw slightly before serving. Serve immediately for a creamy, crunchy, and indulgent dessert experience.
Notes
- Use high-quality Oreos for the best flavor.
- Chilling the crusts before adding filling helps them set better.
- For dairy-free options, substitute cream cheese with dairy-free cream cheese and yogurt with plant-based alternatives.
- These cookie cups can be stored in the refrigerator for up to 3 days or frozen for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg