Description
Easy no-bake Oreo cheesecake cups are a simple and delicious dessert with layers of Oreo crust and creamy cheesecake filling.
Ingredients
Scale
- 20 Oreo cookies, crushed (about 2 cups crumbs)
- 5 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream, cold
- 12 Oreo cookies, chopped or crushed (for mixing in)
- Whipped cream (optional)
- Oreo cookies (whole or halved, optional)
- Extra Oreo crumbs (optional)
Instructions
- Make the crust: Stir crushed Oreos and melted butter until evenly moistened. Spoon 2–3 tablespoons into the bottom of each small jar or dessert cup and press down. Chill while you make the filling.
- Whip the cream: In a mixing bowl, beat cold heavy cream until stiff peaks form. Set aside.
- Mix the cheesecake base: In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Fold it together: Gently fold whipped cream into the cream cheese mixture until fluffy. Fold in chopped/crushed Oreos.
- Assemble: Spoon or pipe the filling over the Oreo crust (add a second crust layer if you want extra crunch).
- Chill: Refrigerate at least 4 hours (or overnight) until set.
- Top & serve: Finish with whipped cream, Oreo crumbs, and a cookie on top.
Notes
- For best results, use full-fat cream cheese.
- Ensure the whipping cream is cold for stiff peaks.
- Customize with extra Oreo layers if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 32g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: easy no-bake oreo cheesecake cups, oreo cheesecake jars, cookies and cream cheesecake, no bake oreo dessert, mini cheesecake cups, oreo dessert cups