No Bake Oreo Cheesecake Cups
This no bake Oreo cheesecake cups recipe is creamy, indulgent, and perfect for any occasion. Your family will love this easy dessert!
Ingredients
- 20 Oreo cookies divided: 12 for the crust, 8 for topping
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
Instructions
Step 1: Make the Oreo crust
- Start by crushing 12 Oreo cookies into fine crumbs. You can use a food processor or place the cookies in a zip-top bag and crush them with a rolling pin.
- Combine the crumbs with melted butter in a bowl, stirring until the mixture looks like wet sand. Divide the crust mixture evenly among your cups, pressing it firmly into the bottom to create a solid base.
Step 2: Whip the cream
- In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer on high speed. Beat until stiff peaks form, which usually takes about 3–4 minutes. Set the whipped cream aside.
Step 3: Make the cheesecake filling
- In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream, being careful not to deflate it. This step creates a light and fluffy cheesecake filling that’s absolutely dreamy.
Step 4: Assemble the cups
- Spoon or pipe the cheesecake filling over the Oreo crust in each cup, filling them about three-quarters full. Be sure to spread the filling evenly for a neat presentation.
Step 5: Add the Oreo topping
- Crush the remaining 8 Oreo cookies into small chunks. Sprinkle the pieces generously on top of the cheesecake layer in each cup. This adds a delightful crunch and even more Oreo flavor to every bite.
Step 6: Chill and serve
- Refrigerate the assembled cups for at least 1–2 hours to let the flavors meld and the filling firm up slightly. When you’re ready to serve, grab a spoon and dig in!