Ingredients
Scale
- 24 Oreo cookies, divided
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Step 2: Place 12 Oreo cookies in the bottom of each muffin liner.
- Step 3: In a mixing bowl, beat together cream cheese, sugar, vanilla extract, egg, sour cream, flour, and milk until smooth and creamy.
- Step 4: Crush the remaining 12 Oreo cookies into small pieces. Gently fold the crushed Oreo pieces into the cream cheese mixture.
- Step 5: Spoon the cream cheese mixture evenly into each muffin liner, filling each about 3/4 full.
- Step 6: Bake for 20-22 minutes, or until the filling is set and the edges are lightly golden. Let cool completely in the muffin tin before serving. Refrigerate for at least 1 hour before serving.
Notes
- Store leftover cookie cups in an airtight container in the refrigerator for up to 3 days to keep the Oreo base crisp.
- While these are best cold, a quick 10-second zap in the microwave can soften the filling slightly if you prefer a warmer treat.
- Garnish with a dollop of whipped cream and a sprinkle of extra Oreo crumbs for an elegant presentation.
- For a smoother filling, make sure your cream cheese is fully softened before mixing – it makes all the difference!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American