No-Bake Oreo Cheesecake Cups
Silky no-bake cheesecake filling studded with crushed Oreos, layered over a chocolate cookie crust in individual cups for an effortless yet impressive dessert that satisfies serious sweet cravings in minutes.
Ingredients
- 24 Oreo cookies 18 for crust, 6 for filling/topping
- 4 tablespoons unsalted butter melted
- 16 oz cream cheese softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra Oreos for garnish optional
Instructions
- Prepare the crust: Place 18 Oreos in a food processor and pulse until finely crushed. (No food processor? Place cookies in a sealed zip-top bag and crush with a rolling pin.) Transfer crumbs to a bowl and mix thoroughly with melted butter until the mixture resembles wet sand.
- Form the base: Divide the Oreo mixture evenly among 6 glasses or dessert cups, pressing firmly with the back of a spoon to create a compact base. Set aside while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer on medium speed until completely smooth and no lumps remain, about 2-3 minutes. Stop to scrape down the sides of the bowl as needed.
- Whip the cream: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. The cream should hold its shape when you lift the beaters.
- Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, maintaining as much air as possible for a light, fluffy texture. Continue folding until just combined with no white streaks.
- Add Oreo pieces: Crush the remaining 6 Oreos into chunky pieces and gently fold about two-thirds of them into the cheesecake mixture, reserving the rest for topping.
- Assemble the cups: Spoon or pipe the cheesecake mixture over the Oreo crusts, dividing equally among the glasses. Smooth the tops with the back of a spoon.
- Garnish and chill: Sprinkle the reserved Oreo pieces over the tops of each cup. Cover with plastic wrap and refrigerate for at least 2 hours or overnight until set and thoroughly chilled.
Notes
- For extra stability in the crust, refrigerate the cups for 15 minutes after adding the cookie base before filling.
- Make sure your cream cheese is truly at room temperature to avoid lumps in your filling.
- For a more dramatic presentation, use clear glasses to showcase the distinct layers.
- These can be prepared up to 2 days in advance and kept refrigerated.
- To make mini versions for a party, use 2-oz shot glasses and reduce chilling time to 1 hour.