I love making easy desserts and I have a great recipe to share with you today on how to make cheesecake cups! These are the perfect dessert because you can still indulge in individual cheesecake cups without having to make an entire whole cheesecake.
The best part is this recipe only uses a few ingredients (all of them you’ll find at home).
Instead of a traditional simple graham cracker crust, I decided to use Oreo Thin cookies as crusts in the muffin tin.
In my personal opinion, I’m not sure who wants to eat Oreo Thins by themselves – the filling is the best part!!!!! Why would you decrease the amount of filling???? I’m not sure.
But, in this case, Oreo Thins are perfect as a crust for these easy cheesecake cups that you will be sure to love!
Ingredients needed for this Cheesecake Cups Recipe:
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- 1 package ofOreo Thins
- 3 packages of 8oz cream cheese, softened
- 3/4 cup of sugar
- 1 tsp.vanilla extract
- 3 eggs
- Cherry pie filling(or a fruit pie filling of your choice)
- Cupcake paper liners
- Cupcake baking pan with regular-size muffin cups
- Electric mixer
- melting chocolate (optional)
- Large bowl
- Piping bag (optional)
- Spoon Moldto make chocolate spoons (optional)
1.Pre-heat oven to 325°F.Place cupcake liners in your muffin panand place one Oreo Thin at the bottom of each muffin liner. If you prefer a vanilla crust, vanilla wafers could be substituted. (These are much easier to use rather than graham cracker crumbs and butter than need to be pressed into the liner.)
2.Beat the cream cheese, vanilla, sugar with an electric hand mixer in a medium size bowl until smooth. Take a taste of this cream cheese filling at this point and you’ll agree at how delicious it is!!!
3.Add the eggs (1 at a time), mixing on low speed after each just until blended.
4.Spoon your cream cheese mixture over the crusts in each individual cups.Bake cheesecake cups 25-30 minutes or until centers are almost set.These mini cheesecakes will puff up quite a bit during baking, but will shrink back down upon cooling.As they cool, they will form an indent in the center, perfect for holding pie filling.Refrigerate for at least 2 hours before adding pie filling.
5.If you’d like a sweet chocolate spoon accent to serve these with, then put 1 cup of melting chocolate into a microwave safeglass measuring cupand microwave on high for 30 seconds.Stir and microwave again, doing this until the chocolate is melted.Pour the melted chocolate into the spoon mold.This can get a bit messy, and to ensure you get a smooth bottom, you’ll need the straight edge of a butter knife to scrape the chocolate to make it smooth and even.
6.You can let your chocolate spoons cool via room temperature or refrigerator.They will obviously harden faster in the refrigerator.When you pop them out of the mold, you may need to break off a bit of extra chocolate off of the edges so that it is smooth.
These mini versions of cheesecake can be served with the chocolate spoons mentioned above. Or add fresh fruit like fresh strawberries (for strawberry cheesecake cups) or canned pie crust fruit (I chose cherries), or even lemon curd. You could also drizzle these with a caramel sauce or chocolate sauce like chocolate ganache as a complement to the creamy cheesecake filling. This recipe is versatile to try different flavors – and you can do so in one single batch!
Cheesecake Cups Recipe with Oreo Thin Cookies Crust
- Author: Maura White
- Prep Time: 20 mins
- Cook Time: 3 hours 20 mins
- Total Time: 3 hours 40 mins
- Yield: 16 1x
- Category: dessert
Ingredients
Scale
- 1 pkg of Oreo Thins
- 3 pkg. of 8oz cream cheese, softened
- 3/4 cup of sugar
- 1 tsp. vanilla extract
- 3 eggs
- Cherry pie filling (or a fruit pie filling of your choice)
- Cupcake liners
- Cupcake baking pan
- Electric hand mixer
- melting chocolate (optional)
- Spoon Mold to make chocolate spoons (optional)
Instructions
- Pre-heat oven to 325°. Place cupcake liners in your cupcake baking pan and place one Oreo Thin at the bottom of each cupcake liner.
- Beat the cream cheese, vanilla, sugar with electric hand mixer until smooth.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Spoon your batter over the crusts. Bake 25-30 minutes or until centers are almost set. These will puff up quite a bit during baking, but will shrink back down upon cooling. As they cool, they will form an indent in the center, perfect for holding pie filling. Refrigerate for at least 2 hours before adding pie filling.
- If you’d like a sweet chocolate spoon accent to serve these with, then put 1 cup of melting chocolate into a microwave safe glass measuring cup and microwave on high for 30 seconds. Stir and microwave again, doing this until the chocolate is melted. Pour the melted chocolate into the spoon mold. This can get a bit messy, and to ensure you get a smooth bottom, you’ll need the straight edge of a butter knife to scrape the chocolate to make it smooth and even.
- You can let your chocolate spoons cool via room temperature or refrigerator. They will obviously harden faster in the refrigerator. When you pop them out of the mold, you may need to break off a bit of extra chocolate off of the edges so that it is smooth.
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You can’t really eat the cheesecake with these chocolate spoons. They really are just a bonus garnish – and will be a fun discussion piece if you brought these to an event like a wedding shower. These will quickly become one of your favorite cheesecake recipes that you will make over and over again! They are a big hit at any party, and are sure to bring a smile and delicious addition to any pot luck dessert table!
Seriously – this is melt in your mouth goodness right here!
I used Oreo thins with chocolate cream filling. You can use those for a bonus hidden boost of chocolate, or just the original Oreo cream works just as well. 😉
Check out some of my other favorite easy dessert recipes to make:
Easy 90 second Brownie in a Mug!
Chocolate Covered Oreos for Spring
Easy 4 Ingredient Nutella Brownies
Brownie in a Mug: 90 Second Easy Dessert Recipe
To find a full list of my desserts – check out this page.
