Oreo Cheesecake Cups

Growing up I loved when Summer time came around each year.  One it meant no more school and two I was able to spend time with my friends and family traveling to theme parks and swimming.

Now I am all pale and I start sweating after 5 minutes in the sun.  Sunblock 50spf is now my best friend and I recoat every 2-3 hours.  Who am I kidding I’m lucky to be outside for more than 2 hours.  Summers seem something of the past because I work year round like many of you.  It’s also the middle of June and I’ve already taken my summer vacation.  I think that we should be allowed a month of vacation off in the summer to travel and spend time with family or with your kids.

Oreo Cheesecake Cups

Anyone with me on this idea?  Or maybe a lunch time siesta?

Now that summer is in full force many of you are busy with weddings, showers, BBQ’s, picnics and family gatherings.  We are more interested in hanging out rather than spending a lot of time in the kitchen by the HOT stove cooking away.  I decided to share this easy oreo cheesecake cups with you today because they are fantastic.  A cool and delicious treat to share with your loved ones unless you want to keep them all to yourself.  Don’t worry I won’t judge you.  They even taste better with the addition of Frangelico.

ENJOY ~ Meagan

Oreo Cheesecake Cups

Oreo Cheesecake Cups


For the Crust
18 oreos
5 Tbsp melted butter

For the Filling
2 8oz. cream cheese, room temperature
1/4 cup sugar
2 eggs
3 1/2 tsp Frangelico Hazelnut Liqueur

Left over oreo crumbs
2 Tbsp hazelnuts, chopped


For the Crust
Place oreos into a food processor and pulse until you have small crumbs. Remove and place into a medium size bowl. Add the butter and mix with a spatula. Grease down a 12 cupcake tin and place 1 Tbsp of oreo crumbs into each piece. Pat down with a spoon or finger to make sure its secure. Place in freezer for at least 1 hour.

For the Filling
Preheat oven to 325 degrees.

In a large bowl beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time along with the frangelico liqueur. Beat until everything is mixed.

Using an ice cream scoop or large spoon fill all the tins evenly. (You should have enough mixture for 12 cups exactly. Beat the tin on the counter a couple of times to level out the mixture in the tins. Bake for 20-25 minutes. Let it cool for 15 minutes and then remove cheesecakes. (You may need to use a butterknife to go around the edges to loosen them up.)

Top with left over oreo crumbs and hazelnut pieces.

All images and text ©.

Disclosure: This post is sponsored by Frangelico.  All opinions are my own.

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17 comments on “Oreo Cheesecake Cups”

  1. These look wonderful! Portable treats like this are so perfect for summer potlucks and parties…I’m bookmarking this!

  2. I agree- a month off would be delightful every summer… Let’s move to Europe 🙂 These look absolutely awesome! Love the Frangelico involved!

  3. So these are brilliant! I love how simple and delicious they are. Perfect for summer:)

  4. These are SO perfect for Summer picnic treats! If I could resist eating them all…

  5. I’m with ya-summer vacay for all!! We should be like France lol

  6. These look amazing. I love oreos + cheesecake together! So easy and perfect for summer.

  7. YUM!!! These are perfect little bites!!! Amazing.

  8. Meagan I wasn’t kidding… gimme 150 of these STAT! My favorite dessert is anything cheesecake! Love LOVE!

  9. I am so with you on wishing we all got a month off for summer break! These look like the perfect treat for summer!

  10. I’m trying these.. now!

    Well, not now – it’s late and I can’t be bothered getting up..

    But wow, just.. wow!

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