Description
Velvety creamy no-bake cheesecake cups layered with crushed Oreo cookies, perfect for quick, indulgent desserts. These 8 individual cups combine the crunch of Oreo crumbs with a chilled, silky filling for a restaurant-quality treat in your kitchen. No oven required—just assemble, chill, and serve.
Ingredients
24 Oreo cookies (about 2 cups crushed)
16 ounces cream cheese, softened
1/2 cup granulated sugar
8 ounces whipped topping, thawed if frozen
1 teaspoon vanilla extract, optional
Instructions
Crush 16 Oreo cookies into coarse crumbs using a food processor or rolling pin.
Press the crushed Oreos evenly into the bottoms of 8 cups (about 1/3 to 1/2 cup per cup).
In a large bowl, beat cream cheese, sugar, vanilla extract, and 1/3 to 1/2 of the whipped topping until smooth and creamy.
Divide the cheesecake filling among the 8 cups, layering over the Oreo base.
Top each cup with remaining crushed Oreos and dollops of whipped topping for a decorative finish.
Chill the cups in the refrigerator for at least 2 hours before serving.
Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Adjust sugar quantity to taste.
Ensure whipped topping is thawed for smooth mixing.
Optional: Add extra toppings like chocolate shavings or caramel drizzle for presentation.
Use parchment paper to prevent sticking during assembly.
- Prep Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 0.7g
- Protein: 4g
- Cholesterol: 30mg