Description
These Oreo No-Bake Cheesecake Cups are rich, creamy, and loaded with cookies-and-cream flavor in every bite. With no oven required, they’re an easy make-ahead dessert that’s perfect for parties, holidays, or everyday treats.
Ingredients
1 (8 oz) block cream cheese, softened
1 (8 oz) container Cool Whip or whipped topping
2/3 cup powdered sugar
1 teaspoon vanilla extract
24–26 Oreo cookies, crushed, plus extra for garnish if desired
Whipped cream, for topping (optional)
Instructions
- Place the Oreo cookies in a sealed plastic bag and crush them into fine crumbs using a rolling pin or sturdy spoon.
- Spoon 1 1/2 to 2 tablespoons of crushed Oreos into the bottom of each of six dessert cups or dishes.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Mix in the vanilla extract until fully incorporated.
- Gently fold in the Cool Whip until the mixture is light and fluffy.
- Fold the remaining crushed Oreo cookies into the cheesecake mixture.
- Divide the filling evenly among the prepared dessert cups and smooth the tops.
- Chill for at least 30 minutes, or about 1 hour for the best texture.
- Before serving, top with whipped cream and extra crushed Oreos if desired.
Notes
Create parfait-style layers by alternating Oreo crumbs and cheesecake filling.
Try Golden, Mint, Peanut Butter, or Birthday Cake Oreos for different flavor variations.
Add mini chocolate chips, chopped candy bars, chocolate syrup, or fresh berries as toppings.
Store covered in the refrigerator for up to 4 days.
Freeze without garnish for up to 2 months and thaw overnight in the refrigerator before serving.
Serve chilled and do not reheat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 470 kcal
- Sugar: 35 g
- Sodium: 330 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
