A group of chocolate cookie cups on a white cake plate with an Oreo filling and chocolate drizzle

Oreo Cheesecake Cookie Cups

  • Author: Beyond Frosting
  • Prep Time: 1 hour
  • Cook Time: 12 minutes
  • Total Time: 1 hour 12 minutes
  • Yield: 30 cookies


These Oreo Cheesecake Cookie Cups are a fudgy chocolate pudding cookie filled with a no-bake Oreo cheesecake filling.


For the cookie:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 package instant chocolate pudding (3.4 oz)
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the filling:

  • 1 cup heavy whipping cream
  • ¼ cup + 2 tablespoons powdered sugar
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 12 Oreos, grinded into a fine crumb
  • Hot fudge sauce for garnish
  • Leftover Oreos for garnish


  1. For the cookie: Preheat your oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
  2. Combine the butter and both sugars in your stand mixer and beat on medium speed until light and fluffy.
  3. Add the eggs and the vanilla extract and continue beating until the butter, sugar and eggs are thoroughly mixed.
  4. In a medium-sized bowl, combine the flour, cocoa powder, dry pudding mix, baking soda and salt. Stir to combine.
  5. Slowly add the dry ingredients into the batter and beat on a low speed until the dough forms and it well mixed.
  6. Drop 1-1.5 tablespoons of dough into the greased mini muffin pan. Bake at 350°F for 12-15 minutes.
  7. Remove the cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
  8. For the filling: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  9. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  10. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
  11. Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
  12. Scrape down the sides of the bowl, and add the granulated sugar, 3 and vanilla. Beat until well combined.
  13. Lastly, fold in the prepared whipped cream and the Oreo crumbs and mix until all ingredients are combined.
  14. Pipe the filling into the cookie cups using a large piping bag and a large open star tip.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: cookie cups recipe, oreo dessert recipe, easy chocolate dessert, oreo cheesecake filling

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