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