Oreo No-Bake Cheesecake Cups
A quick and easy no-bake dessert combining cream cheese and Oreo cookies, perfect for families and kids. These cups are simple to make, forgiving, and can be prepared ahead of time.
Ingredients
Essentials
- 1 block 8 oz cream cheese, softened Room temperature makes mixing quick and lump-free.
- 1 package 8 oz Cool Whip or similar whipped topping Light and easy to fold in.
- 2/3 cup powdered sugar Dissolves smoothly and adds the right sweetness.
- 1 teaspoon vanilla extract Simple flavor boost.
- 24-26 cookies Oreo cookies, crushed Use more if you want a thicker crust or extra cookie pieces throughout.
- 6 dishes small dessert dishes or cups, each at least 3/4 to 1 cup capacity
Optional Add-ons
- Extra whipped cream for topping Store-bought or whipped from heavy cream.
- Mini chocolate chips Sprinkle a few on top for texture.
- Fresh berries (strawberries, raspberries) Add a bright contrast and freshness.
- Peanut butter drizzle For families who like that combo, warm a little peanut butter and drizzle lightly.
- Crushed chocolate sandwich cookies of a different flavor (e.g., golden Oreos) Fun for variety.
Instructions
Prep the cookies fast
- Place Oreos in a sealed plastic bag and crush with a rolling pin, heavy can, or spoon, or pulse in a food processor.
- Spoon about 1 1/2 to 2 tablespoons of the crushed Oreos into the bottom of each of six small dessert dishes.
Make the cheesecake filling quickly
- In one bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Add vanilla and mix briefly.
Fold in the whipped topping
- Gently fold the Cool Whip into the sweetened cream cheese until combined. Stir in the remaining crushed Oreos.
Assemble the cups
- Divide the filling evenly among the cups, pressing lightly so the filling meets the cookie base.
Chill and finish
- Chill for about 1 hour to firm up, or longer if you’ve got time.
- Before serving, top with a dollop of whipped cream and a sprinkle of extra crushed Oreos or chocolate chips.
Notes
These cups can be made ahead of time and stored covered in the fridge. If your cream cheese isn’t fully softened, pop it in the microwave for 10–15 seconds to avoid lumps.