These Oreo No-Bake Cheesecake Cups are the ultimate easy dessert, offering all the decadence of a cheesecake without the hassle of baking. Featuring a crunchy cookie crust and a fluffy, cookies-and-cream filling, they are perfectly portioned for individual treats.
With a rich, velvety texture and the classic taste of everyone’s favorite sandwich cookie, these cups are a guaranteed hit for parties or a quick sweet fix.
Recipe Details
- Flavor Profile: It combines the sweet, cocoa flavor of Oreos with a tangy, rich cheesecake filling that is lightened by whipped topping.
- Texture: You get a nice crunch from the cookie base and mix-ins, contrasted by the smooth, mousse-like consistency of the no-bake filling.
- Time: 15 minutes prep, 1 hour chilling time.
- Difficulty: Very Easy. It requires just mixing and layering.
What You’ll Need
To make this recipe, you will need 6 small dessert dishes (glass jars, ramekins, or plastic cups) that hold at least 3/4 to 1 cup volume. A rolling pin and ziplock bag make crushing the cookies mess-free. The ingredients are minimal: a block of cream cheese, Cool Whip for fluffiness, powdered sugar for sweetness, vanilla, and plenty of Oreos.
Ingredient Notes
- Cream Cheese – Use a standard 8 oz block. It is crucial that it is softened to room temperature so it whips into a smooth mixture without lumps.
- Cool Whip – This stabilized whipped topping gives the filling its airy structure and helps it set in the fridge. Thaw it in the fridge before using.
- Oreo Cookies – You will need about 24-26 cookies. You will crush the whole cookie (cream and all), using some for the crust base and folding the rest into the filling for texture.
- Powdered Sugar – This dissolves instantly into the cream cheese, ensuring the texture remains silky smooth, unlike granulated sugar which can be grainy in no-bake desserts.
- Vanilla – A teaspoon adds a warm background note that enhances the cream cheese flavor.
Add-ins and Substitutions
- Cookie Variations – You can easily swap regular Oreos for Golden Oreos, Mint Oreos, or any seasonal flavor to change the theme.
- Topping – While whipped cream is suggested, a drizzle of chocolate sauce or a single whole mini Oreo on top looks professional.
- Whipped Cream – If you prefer not to use Cool Whip, you can whip 1.5 cups of heavy cream to stiff peaks and fold it in, though the texture will be slightly less stable.
How to Make Oreo No-Bake Cheesecake Cups
- Crush Cookies: Place the Oreos in a plastic bag and seal it tight. Using a rolling pin or a sturdy wooden spoon, crush the Oreos into coarse crumbs.
- Make the Base: Spoon about 1 1/2 – 2 tablespoons of the crushed Oreos into the bottom of 6 small dessert dishes. Set these aside.
- Whip Cream Cheese: Using a hand or standing mixer, whip the softened cream cheese and powdered sugar together until the mixture is creamy and completely smooth.
- Combine Filling: Add the vanilla extract and beat to mix it in. Gently fold in the Cool Whip to incorporate it without deflating the air bubbles. Finally, fold in the remaining crushed Oreos from the bag.
- Assemble: Divide the cheesecake filling evenly across the dishes, spooning it over the crushed Oreo base. Gently press or smooth the top.
- Chill: Place the cups in the refrigerator to chill for about 1 hour or until ready to serve. This helps the filling firm up.
- Serve: Top with extra whipped cream and more crushed Oreos right before serving. Enjoy!
Pro Tip: When folding in the Cool Whip, use a rubber spatula and a gentle “over and under” motion. If you stir too vigorously, you will knock the air out of the topping, resulting in a dense, runny filling rather than a fluffy cheesecake mousse.
Recipe Tips
- Softened Cheese is Key: If your cream cheese is cold, it will break into little chunks instead of blending. If you are in a rush, microwave the unwrapped block for 15-20 seconds.
- Crumb Size: Aim for a mix of fine crumbs and small chunks when crushing the Oreos. The fine crumbs make a better crust, while the chunks add great texture to the filling.
- Clean Layers: If using clear glasses, you can pipe the filling in using a ziplock bag with the corner snipped off to keep the sides of the glass clean and show off the layers.
FAQs
- Can I make this ahead of time? Yes, these are perfect for making a day in advance. The cookies in the filling will soften slightly, becoming more cake-like, which is delicious.
- Can I use low-fat ingredients? You can use low-fat cream cheese (Neufchâtel) and light Cool Whip, but the filling will be softer and slightly less rich.
- How long do they last? Stored in the refrigerator, they will keep for up to 3 days.
Serving Suggestions
- Party Dessert: Serve in small shot glasses for a “mini” version perfect for a dessert table spread.
- Garnish: A sprig of fresh mint adds a pop of color against the black and white dessert.
- Strawberries: A slice of fresh strawberry on top adds a nice tart contrast to the sweet cream.
Make This Recipe in Advance
- Prep: You can crush the Oreos ahead of time and store them in an airtight container.
- Assembly: Assemble the cups completely and store them covered in the fridge. Wait to add the final garnish (whipped cream/cookie crumbs) until just before serving to keep the topping crisp.
Oreo No-Bake Cheesecake Cups
- Total Time: 1 hour 15 minutes
- Yield: 6 Cups 1x
- Diet: Vegetarian
Description
These Oreo No-Bake Cheesecake Cups are the ultimate easy dessert, offering all the decadence of a cheesecake without the hassle of baking. Featuring a crunchy cookie crust and a fluffy, cookies-and-cream filling, they are perfectly portioned for individual treats. With a rich, velvety texture and the classic taste of everyone’s favorite sandwich cookie, these cups are a guaranteed hit for parties or a quick sweet fix.
Ingredients
- 1 (8 oz) block cream cheese, softened to room temperature
- 1 (8 oz) tub Cool Whip (or similar whipped topping), thawed
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 24–26 Oreo cookies (crushed, divided use)
- Optional: Extra whipped cream and mini Oreos for garnish
Instructions
Crush Cookies
Place the Oreos in a large zip-top bag and seal tightly. Use a rolling pin to crush them into coarse crumbs. (Aim for a mix of fine dust and small chunks for texture).
Make the Base
Spoon about 1 1/2 – 2 tablespoons of the crushed Oreos into the bottom of 6 small dessert dishes (glass jars, ramekins, or plastic cups). Set aside.
Whip Cream Cheese
In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and powdered sugar together until completely smooth and creamy.
Combine Filling
Beat in the vanilla extract. Then, use a rubber spatula to gently fold in the thawed Cool Whip. Technique: Fold using an “over and under” motion to keep the mixture airy. Do not stir vigorously or you will deflate the topping.
Add Crunch
Fold the remaining crushed Oreos from the bag into the cheesecake mixture.
Assemble
Divide the filling evenly among the prepared cups, spooning it over the crust layer. Smooth the tops gently. Pro Tip: For clean layers in glass jars, transfer the filling to a zip-top bag, snip the corner, and pipe it into the cups.
Chill
Refrigerate for at least 1 hour to allow the filling to set and firm up.
Serve
Top with a dollop of whipped cream and an extra Oreo cookie just before serving.
Notes
Softened Cheese is Vital: If your cream cheese is cold, it will not blend smoothly and will leave little white lumps in your dessert. If in a rush, microwave the unwrapped block for 15–20 seconds to soften.
Make Ahead: These are excellent for making a day in advance. The cookie crumbs in the filling will soften slightly into a cake-like texture, which is delicious.
Whipped Cream Substitute: If you prefer not to use Cool Whip, you can whip 1.5 cups of heavy whipping cream to stiff peaks and fold it in. The texture will be slightly less stable but very rich.
Flavor Swap: This recipe works with any Oreo flavor—try Golden Oreos, Mint Oreos, or Peanut Butter Oreos for a fun twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake / Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 510
- Sugar: 42g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: oreo cheesecake cups, no bake desserts, cookies and cream cheesecake, individual desserts, easy party treats, cool whip recipes, 15 minute desserts
