Why You’ll Love Oreo Cheesecake Cookie Cups Recipe

I like this recipe because it’s fast, no-bake, and perfect for entertaining. I enjoy how the texture contrasts between the crunchy cookie base and the light, fluffy cheesecake filling. It’s one of my favorite desserts to make when I want something impressive that still feels easy and stress-free.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Oreo Crust:
▢24 Oreo cookies – About 1½ sleeves
▢3 tablespoon Butter, melted
▢1 pinch Salt – Optional, enhances flavor

For the Cheesecake Filling:
▢16 oz Cream cheese – Softened to room temperature
▢½ cup Granulated sugar
▢1 teaspoon Vanilla extract
▢1 cup Heavy whipping cream – Cold (or substitute 8 oz Cool Whip)

For the Topping:
▢8-10 Oreo cookies – Crushed
▢optional Whipped cream – For piping
▢optional Chocolate drizzle – For garnish

Directions

I start by lining a muffin tin with cupcake liners. I crush the Oreo cookies into fine crumbs, then mix them with the melted butter and salt until evenly combined. I press the mixture firmly into the bottom of each liner to form the crust and place the pan in the refrigerator while I prepare the filling.

In a large bowl, I beat the softened cream cheese and sugar until smooth and creamy, then mix in the vanilla extract. In a separate bowl, I whip the cold heavy cream until stiff peaks form. I gently fold the whipped cream into the cream cheese mixture until light and fluffy.

I spoon or pipe the cheesecake filling over the chilled crusts, smoothing the tops evenly. I sprinkle crushed Oreos over each cup, then refrigerate them until fully set.

Servings and Timing

I get about 12 cookie cups from this recipe. Prep time takes around 15 minutes, and chilling time is about 2 hours. The total time comes to roughly 2 hours and 15 minutes.

Variations

I sometimes mix extra crushed Oreos directly into the cheesecake filling for more crunch. When I want a richer flavor, I drizzle chocolate or caramel sauce on top. I also like adding a layer of ganache between the crust and filling for an extra indulgent twist.

Storage/Reheating

I store these cheesecake cups in an airtight container in the refrigerator for up to 4 days. Since this is a no-bake dessert, I serve them chilled straight from the fridge and don’t reheat them.

FAQs

Can I make these ahead of time?

I often make them a day ahead, and they set up even better overnight.

Do I need a food processor to crush the Oreos?

I use a zip-top bag and rolling pin when I don’t want to pull out the processor.

Can I use whipped topping instead of heavy cream?

I sometimes use whipped topping, and it works well for a quicker version.

How do I get clean-looking cups?

I pipe the filling and smooth the tops before chilling for a polished look.

Can I freeze these cheesecake cups?

I freeze them without toppings and thaw them in the refrigerator before serving.

Do I need to use cupcake liners?

I always use liners so they’re easy to remove and serve.

Can I reduce the sweetness?

I slightly reduce the sugar if I prefer a less sweet filling.

Why should the cream cheese be softened?

I soften it so the filling mixes smoothly without lumps.

Can I make these mini?

I use mini muffin tins for bite-sized versions and reduce the chill time slightly.

What makes these cups hold their shape?

I rely on properly whipped cream and enough chilling time to keep them firm.

Conclusion

I love making these Oreo Cheesecake Cookie Cups because they’re creamy, crunchy, and incredibly easy to prepare. With simple ingredients and no baking required, this is a dessert I turn to whenever I want something crowd-pleasing, elegant, and effortless.