Oreo Cheesecake Cookie Cups
No-bake Oreo Cheesecake Cookie Cups with a crunchy Oreo crust, light and creamy cheesecake filling, and extra cookie topping—an easy yet impressive dessert perfect for entertaining.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 cookie cups
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
24 Oreo cookies (about 1 1/2 sleeves)
3 tablespoons unsalted butter, melted
1 pinch salt (optional)
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold (or 8 oz whipped topping)
8–10 Oreo cookies, crushed (for topping)
Whipped cream, optional (for garnish)
Chocolate drizzle, optional (for garnish)
Instructions
- Line a muffin tin with cupcake liners.
- Crush Oreo cookies into fine crumbs and mix with melted butter and salt.
- Press the mixture firmly into the bottom of each liner to form the crust.
- Refrigerate crusts while preparing the filling.
- Beat cream cheese and sugar together until smooth and creamy.
- Mix in vanilla extract.
- In a separate bowl, whip cold heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until light and fluffy.
- Spoon or pipe the filling over the chilled crusts and smooth the tops.
- Sprinkle crushed Oreos over each cup.
- Refrigerate for at least 2 hours until fully set.
Notes
Chilling overnight gives the best texture.
Use cupcake liners for easy removal.
Pipe the filling for a clean, polished look.
Freeze without toppings for longer storage.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 310
- Sugar: 20g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Find it online: https://chocolatecoveredamy.com/oreo-cheesecake-cookie-cups/
