Oreo Cookie Cheesecake Bites (Print Version)
Dark chocolate cups with fluffy Oreo cheesecake inside - a tasty two-bite treat mixing rich cocoa and tangy cream cheese.
# Ingredients:
→ Chocolate Cookie Cups
01 -
1/4 cup black cocoa powder, sifted
02 -
1 teaspoon baking soda
03 -
2 cups all-purpose flour
04 -
1/4 cup Dutch-processed cocoa powder, sifted
05 -
1/2 cup granulated sugar
06 -
1/2 teaspoon salt
07 -
2 large eggs, at room temperature
08 -
1 cup unsalted butter, softened
09 -
1 cup light brown sugar, tightly packed
10 -
1 teaspoon vanilla extract
→ Oreo Cheesecake Filling
11 -
3/4 cup Oreo cookie crumbs
12 -
1 cup heavy whipping cream, kept cold
13 -
8 ounces full-fat cream cheese, at room temperature
14 -
1/2 cup granulated sugar
# Steps:
01 -
Set your oven to 175°C (350°F). Spray two regular muffin pans with nonstick spray to keep the dough from sticking.
02 -
Combine the flour, cocoa powders, salt, and baking soda in a bowl. Stir well, then put it aside.
03 -
Using medium-high speed, whip the butter, white sugar, and brown sugar together for about 2-3 minutes until fluffy. Turn the mixer down, add eggs one by one, then pour in the vanilla. Blend until smooth.
04 -
Little by little, add your dry mix to the wet ingredients. Stir just enough to combine them.
05 -
Scoop out 3 tablespoons of dough for each cup into the muffin pans. Flatten the tops a little bit.
06 -
Let the cookie cups bake for 10-13 minutes. They should look mostly done but stay soft in the middle. As soon as you take them out, use a small jar to press a dip in the center of each. Cool in the pans for about 10 minutes, then gently twist to loosen and move them to a rack to finish cooling.
07 -
Take cold whipping cream and beat it until you see stiff peaks form. A chilled bowl and whisk will make things easier.
08 -
Beat softened cream cheese with sugar until it’s silky smooth. Stir in the Oreo crumbs until everything is evenly blended.
09 -
Carefully fold the whipped cream into the Oreo and cream cheese mixture. Once mixed, either spoon or pipe the filling into the cooled cups.
10 -
Let the filled cups chill in the fridge for 1-2 hours so they set. Top with extra Oreo crumbs if you’d like. Best served cold. Eat within 2-3 days, or freeze up to a month.
# Notes:
01 -
If you can’t get black cocoa, swap it with more Dutch-processed cocoa, but the flavor and look will change.
02 -
No Oreo cookie crumbs? Just crush the cookies themselves without the cream filling.