Irresistibly Creamy No Bake Oreo Cheesecake Cups You’ll Love

Delight in these No Bake Oreo Cheesecake Cups, a quick and satisfying summer dessert with a crunchy Oreo base and creamy filling.

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Prep Time 30

Chilling Time 1

Total Time 1 30

Servings: 4 cups

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

20 cookies Oreo Cookies Crushed
4 tablespoons Butter Melted

For the Cheesecake Filling

8 ounces Cream Cheese Softened
1 cup Powdered Sugar
1 teaspoon Vanilla Extract
1 cup Whipped Topping Lightly whipped

For Topping

10 cookies Mini Oreo Cookies For garnish
1/4 cup Oreo Crumbs For sprinkling

Equipment

Food Processor
mixing bowl
electric mixer
Spatula

Method

Step-by-Step Instructions

Crush about 20 Oreo cookies in a food processor until they resemble fine crumbs. Melt 4 tablespoons of butter and combine it with the cookie crumbs. Press into the bottom of serving cups.
In a mixing bowl, beat 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract for 2-3 minutes until smooth.
Gently fold in 1 cup of whipped topping until well combined.
Layer the cheesecake filling into the cups, spooning over the crust. Sprinkle a layer of crushed Oreo cookies in the middle.
Top each cup with more whipped topping and sprinkle with Oreo crumbs. Garnish with a mini Oreo cookie.
Refrigerate for at least 1 hour to allow the layers to firm up and flavors to meld.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 220mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 0.5mg

Notes

These cheesecake cups can be prepared a day in advance for best flavor enhancement. Store in an airtight container.

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