Oreo Cheesecake Cookie Cups
Deliciously creamy Oreo Cheesecake Cookie Cups made with just a few ingredients. Baked to golden perfection, they combine the crunch of Oreos with soft cheesecake richness — the perfect easy dessert!
Equipment
- 1 Muffin tin
Ingredients
Main Ingredients
- 1 package of Challenge Cream Cheese 8 oz, room temperature
- ½ cup Salted Challenge Butter room temperature
- ¾ cup Granulated sugar
- ½ teaspoon Vanilla
- 1 cup All-purpose flour
- 15 Oreo cookies coarsely crushed
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
- In a large bowl, beat cream cheese and butter together until smooth and creamy.
- Add granulated sugar and vanilla and mix until well combined.
- Slowly add flour, mixing just enough to bring everything together. Do not overmix.
- Fold in crushed Oreo cookies gently until evenly distributed.
- Scoop dough into lined muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, until edges are lightly golden. Cool in pan for 5 minutes.
- Transfer cookie cups to a wire rack and cool completely before serving.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate to extend shelf life, and warm slightly before serving. Cookies can also be frozen individually wrapped for up to 1 month.