Oreo Cheesecake Cookie Cups
Oreo Cheesecake Cookie Cups
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| Oreo Cheesecake Cookie Cups |
I love to bake and try new recipes now that I am retired. It’s my new hobby. I wanted to make the pumpkin spice cookie cups to use up some pumpkin purée without a lot of work. I made these but instead of making the cookie cup crust I used crushed Oreos and butter to make my crust and followed the rest of the recipe. I had Oreos no one was eating so it was a perfect solution. They were so easy and quick to make but delicious. I don’t like pumpkin pie, however I even liked the taste of these.
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INGREDIENTS
Oreo Cheesecake Filling:
1. 1 cup heavy whipping cream chilled
2. 3/4 cup Oreo cookie crumbs **
3. 8 oz cream cheese full fat, softened
4. 1/2 cup granulated sugar
Chocolate Cookie Cups:
1. 2 cups all-purpose flour
2. 1/4 cup Dutch-processed cocoa powder sifted
3. 1 cup light brown sugar packed
4. 2 large eggs room temperature
5. 1 tsp vanilla
6. 1/4 cup black cocoa powder sifted*
7. 1 tsp baking soda
8. 1/2 tsp salt
9. 1 cup unsalted butter room temperature
10. 1/2 cup granulated sugar
INSTRUCTIONS
Chocolate Cookie Cups:
1. First Preheat oven to 350°. Spray two regular sized muffin tins with cooking spray.
2. Second Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
3. Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
4. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
5. Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
6. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10mins, loosen each slightly by twisting it in the pan. Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
Oreo Cheesecake Filling:
1. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
2. In a separate bowl, beat cream cheese and sugar until smooth. Add Oreo cookie crumbs and beat until incorporated.
3. Add whipped cream into cream cheese mixture and beat until combined.
4. Pipe into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
5. Sprinkle with additional Oreo cookie crumbs if desired.
6. Serve chilled and eat within 2-3 days. Or freeze for up to 4 weeks.