I always looked forward to summers as a kid—no school, trips to theme parks, and long days spent swimming with friends and family. These days I burn quickly, reapply SPF 50 every few hours, and rarely stay out in the heat for long. Summer feels different now that I work year-round, and although I already took a vacation this June, I wish we could all take a full month off to travel and relax with loved ones. A lunchtime siesta wouldn’t hurt either.
With wedding season, showers, BBQs, picnics, and family gatherings underway, nobody wants to spend hours in a hot kitchen. These Oreo Cheesecake Cups are a perfect solution: easy to make, cool, and delicious. They travel well, are great for sharing, and if you sneak a batch for yourself, I won’t judge. A splash of Frangelico adds a lovely nutty note, but they’re delicious even without it.
ENJOY ~ Meagan
Oreo Cheesecake Cups
12 cups
1 hour 5 minutes
25 minutes
1 hour 30 minutes
Ingredients
- For the Crust
- 18 Oreos
- 5 Tbsp melted butter
- For the Filling
- 2 (8 oz) cream cheese, room temperature
- 1/4 cup sugar
- 2 eggs
- 3 1/2 tsp Frangelico hazelnut liqueur (optional)
- Toppings: leftover Oreo crumbs and 2 Tbsp chopped hazelnuts
Instructions
For the crust: Place Oreos in a food processor and pulse until finely ground. Transfer crumbs to a medium bowl, add melted butter, and mix until combined. Grease a 12-cup muffin tin and press about 1 tablespoon of crumbs into each cup, compacting with a spoon or your finger. Freeze the crusts for at least 1 hour to set.
For the filling: Preheat the oven to 325°F (163°C). In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, then mix in the Frangelico if using. Scrape down the bowl and beat until evenly combined.
Use an ice cream scoop or large spoon to divide the filling evenly among the prepared crusts (the recipe yields 12 cups). Tap the muffin tin on the counter a few times to level the batter. Bake for 20–25 minutes, until the centers are set. Allow the cups to cool for about 15 minutes, then loosen around the edges with a butterknife if needed and remove from the tin.
Top each cheesecake cup with leftover Oreo crumbs and chopped hazelnuts. Chill before serving for a firmer texture, or serve slightly cooled for a softer bite.
Did you make this recipe?
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Disclosure: This post is sponsored by Frangelico. All opinions are my own.