Oatmeal Cookie Cheesecake Cups Recipe
This Oatmeal Cookie Cheesecake Cups recipe combines a chewy oatmeal cookie base with a rich, creamy cheesecake filling and a crunchy caramelized hazelnut topping. Each bite delivers layers of texture and flavor, making it a perfect handheld dessert for gatherings, parties, or dessert buffets. Featured on Flour Power and created by host Jessica McGovern, this recipe transforms classic cookies and cheesecake into an elegant individual dessert.
Warm cinnamon oats, smooth cream cheese, and crisp caramelized hazelnuts come together to create a dessert that feels both comforting and refined.
The Inspiration
This recipe is inspired by two timeless desserts: classic oatmeal cookies and traditional baked cheesecake. By combining them into a single handheld dessert, it creates a modern twist that is both practical and indulgent.
On Flour Power, Jessica McGovern often focuses on transforming familiar baked goods into creative new formats that are easy to serve and visually appealing. These cheesecake cups reflect that idea perfectly by layering chewy cookie crusts with smooth cheesecake filling and finishing with elegant caramelized hazelnuts.
The oatmeal cookie base adds warmth and texture with hints of cinnamon and brown sugar, while the cheesecake layer brings a creamy, tangy contrast. The candied hazelnuts add crunch and a sophisticated finish, elevating the dessert into something suitable for both casual and special occasions.
Ingredients
Oatmeal cookie crust
- ¾ cup (180 ml) butter, room temperature
- ½ cup (120 ml) brown sugar
- ½ cup (120 ml) sugar
- 1 teaspoon (5 ml) vanilla
- 1 egg
- 1 cup (240 ml) flour
- ½ teaspoon (2.5 ml) baking soda
- ½ teaspoon (2.5 ml) ground cinnamon
- ½ teaspoon (2.5 ml) salt
- 2 cups (470 ml) rolled oats
Cheesecake filling
- 24 ounces (680 g) cream cheese, softened
- ½ cup (120 ml) sugar
- 2 teaspoons (10 ml) vanilla extract
- 2 eggs
Candied hazelnuts
- Whole shelled hazelnuts
- ½ cup (120 ml) water
- 1 ½ cups (350 ml) sugar
- 1/8 teaspoon (.75 ml) salt
Method
- Let’s get baking!
- To make the cookie cup, preheat oven to 350 F (175 C).
- Cream together butter, brown sugar, sugar, and vanilla in a bowl.
- Add egg and mix.
- In a separate bowl, mix together flour, baking soda, ground cinnamon, and salt.
- Add flour mixture to butter mixture and combine.
- Add oats and mix in.
- Fill a muffin tin with cupcake liners.
- Fill cupcake liners 1/3 full with cookie dough, pressing to flatten it out on the bottom of the liners.
- Bake for 12 minutes.
- Remove and let cool.
To make the cheesecake filling
- Lower oven temperature to 325 F (165 C).
- Beat cream cheese in a bowl until smooth.
- Add sugar and beat until incorporated.
- Add vanilla and eggs and beat until mixed in.
- Spoon into oatmeal cookie cups.
- Bake for 20 minutes.
- Remove and let cool.
To make the caramelized hazelnuts
- Make a shallow piercing in each hazelnut on the side with a toothpick.
- Heat the water, sugar, and salt in a saucepan until it turns amber.
- Take saucepan off the heat and add to an ice bath to stop the cooking.
- Dip each hazelnut in the caramel, letting the excess caramel drip off.
- Stick the ends of the toothpicks under a heavy weight or cutting board on the counter, allowing the caramel to drip below onto a cookie pan.
- Let cool.
- Once the caramel has hardened, break the caramel strand and turn the hazelnuts upright.
- Carefully remove from toothpicks.
- Use to top oatmeal cookie cheesecake cups.
- Share.
Serving Suggestions
These Oatmeal Cookie Cheesecake Cups are perfect for dessert tables, holiday gatherings, brunch parties, and casual entertaining. Their individual serving size makes them ideal for events where guests prefer easy-to-serve desserts without slicing or plating.
Serve them chilled or at room temperature alongside coffee, espresso, chai tea, or dessert wines for a comforting and balanced dessert experience. They also pair well with fresh berries or a light drizzle of caramel sauce for added indulgence.
For presentation, arrange them on a tiered dessert stand or decorative tray to highlight their layered structure and glossy hazelnut topping. These cheesecake cups are also excellent for gifting or packing into dessert boxes for special occasions.
Final Thoughts
This Oatmeal Cookie Cheesecake Cups recipe is a comforting yet elegant dessert that brings together chewy oats, creamy cheesecake, and crisp caramelized hazelnuts in a perfectly portioned format. Each layer adds texture, warmth, and richness, making it a versatile dessert for both casual and special occasions.