Description
Delicious and creamy cookies and cream cheesecake cups made with chocolate sandwich cookies, cream cheese, and mini chocolate chips.
Ingredients
Scale
- 24 chocolate sandwich cookies (e.g., Oreos)
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 3/4 cup mini chocolate chips
Instructions
- Prepare the Base:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners. Place one chocolate sandwich cookie at the bottom of each liner.
- Make the Cheesecake Filling:
- In a large bowl, mix the cream cheese and sugar using an electric mixer until smooth.
- Add the vanilla extract and salt; mix well.
- Blend in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Stir in the sour cream and heavy cream until smooth and well combined.
- Assemble the Cups:
- Divide the cheesecake mixture evenly among the muffin cups over the cookies.
- Sprinkle mini chocolate chips on top of each cheesecake cup.
- Bake:
- Place the muffin tin in the preheated oven and bake for about 20 minutes or until the edges are set but the centers still jiggle slightly.
- Cool and Chill:
- Remove from the oven and let them cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely, then refrigerate for at least 2 hours.
- Serve:
- Remove the cheesecake cups from the liners and top each with an additional chocolate sandwich cookie (optional).
Notes
- Make sure all dairy ingredients are at room temperature before mixing to ensure a smooth cheesecake batter.
- Let the cheesecake cups chill completely for the best texture and flavor.
- These can be made a day in advance and stored in the refrigerator until serving.
- For an extra touch, drizzle with melted chocolate or top with whipped cream before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup