Ingredients
Scale
- 24 Oreo cookies
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- Pinch of salt
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a muffin tin with paper liners. Place one Oreo cookie in the bottom of each liner.
- Step 2: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Step 3: Add the vanilla extract, egg, sour cream, flour, and salt to the cream cheese mixture. Beat until just combined, being careful not to overmix.
- Step 4: Spoon the cheesecake batter over the Oreo cookies in each muffin liner, filling each about 3/4 full.
- Step 5: Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
- Step 6: Let the cookie cups cool completely in the muffin tin before refrigerating for at least 2 hours to allow the cheesecake to set fully.
Notes
- For optimal flavor and texture, store leftover Oreo Cheesecake Cookie Cups in an airtight container in the refrigerator for up to 3 days.
- While these are best enjoyed chilled, you can bring them to room temperature for about 15 minutes before serving to soften the cheesecake slightly.
- Garnish these delightful cups with a dollop of whipped cream and a sprinkle of crushed Oreo pieces for an extra touch of decadence.
- Chef's tip: Don't overmix the cheesecake batter after adding the egg and flour; this will prevent the cups from cracking on top during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American