These Oreo cheesecake cups are a delightful no-bake dessert that's perfect for summer! Made with just a handful of ingredients, you can have these treats ready in no time. Both adults and kids will want seconds!
Why You'll Love This Recipe
- These Oreo cheesecake cups come together so quickly and easily! Just mix everything together, then chill in the fridge for about an hour, and you're ready to go!
- This dessert is great year-round, but it's absolutely perfect for the summer! It's a sweet treat that's cool and also doesn't heat up the kitchen to make!
- It only requires five ingredients! You likely have some of these already in your kitchen!
Ingredients You'll Need
Oreo cookies — I use regular Oreo cookies, but you can also use golden Oreo cookies or any of your favorite flavor!
cream cheese — make sure you are using cream cheese that comes in a block and not the spreadable version in a tub. Also, make sure you are planning ahead as you'll need the cream cheese to be softened to room temperature.
Cool Whip — this is a frozen, ready-to-use whipped cream that's lighter, fluffier, and creamier than traditional whipped cream. It also doesn't melt as easily as traditional whipped cream and holds its texture better.
powdered sugar — also known as icing sugar!
optional: whipped cream — I use some whipped cream as a topping, but you can also use more Cool Whip or skip toppings altogether. It's up to you!
How To Make This No-Bake Oreo Cheesecake Cup Recipe
- In a ziptop bag, crush the Oreo cookies with a rolling pin.
- Add 1½ to 2 tablespoons of the crushed Oreos to 6 glasses, pressing them down into the bottom of each cup.
- In a bowl, add your softened cream cheese and powdered sugar. Whip with a hand-mixer or stand mixer until creamy and smooth.
- Add the Cool Whip to the bowl.
- Gently fold in the Cool Whip until incorporated.
- Once combined, fold in the remaining crushed Oreos.
- Once mixed together, divide the filling evenly across the glasses and gently press the filling so there aren’t any air gaps.
- Chill for about 1 hour or until ready to serve.
- Top with whipped cream and more crushed Oreos before serving.
Recipes Variations
- Switch up the Oreo flavors!
- Don't have Oreo cookies? Biscoff cookies are a delicious alternative.
Tips and Notes
- Try to flatten out the cream cheese a little or whip it a bit before adding the powdered sugar. This helps keep the powdered sugar from flying all over when you start whipping everything together.
- You can layer these however you like! You can make more crushed cookie bits and layer them like a parfait if you'd like. There's no wrong way to make these!
- To store them, make sure you wrap them tightly or use a lid and keep them in the fridge for up to 5 days. Keep in mind that the Oreo base might be softer after a day or two in the fridge. You can also store just the filling in the fridge in a bowl and then assemble the jars before serving so the crust stays crisp.
Recipe
No-Bake Oreo Cheesecake Cups Recipe
Ingredients
- 25 Oreo cookies, plus more for topping
- 1 block cream cheese, softened (1 cup, 8 oz)
- 1 cup Cool Whip, 8 oz
- ⅔ cup powdered sugar
- Whipped cream for topping
Instructions
- In a ziptop bag, crush the Oreo cookies with a rolling pin.
- Add 1½ to 2 tablespoons of the crushed Oreos to 6 glasses, pressing them down into the bottom of each cup.
- With a hand mixer or stand mixer, whip cream cheese and powdered sugar together until the texture is creamy and smooth.
- Add and gently fold in the Cool Whip until fully incorporated.
- Fold in remaining crushed Oreos cookies.
- Divide the filling evenly across the glasses and gently press the filling so there aren’t any air gaps. Chill for about 1 hour or until ready to serve.
- Top with whipped cream (or Cool Whip) and more crushed Oreos before serving.
Nutrition
More Recipes You May Like
- One Bowl Chocolate Chip Cookies
- Air Fryer Brownies
- Nama Chocolate
- Instant Pot Mini Cheesecakes in a Mason Jar
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
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