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Five decorated no-bake Oreo cheesecake cups with whipped cream and whole Oreos arranged on a party dessert table

No-Bake Oreo Cheesecake Cups

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Prep Time 15 minutes
Servings 6 servings

Ingredients
  

  • 1 block (8 oz) full-fat cream cheese, softened to room temperature
  • 2/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 container (8 oz) Cool Whip or whipped topping, thawed
  • 24–26 Oreo cookies (plus extra for topping, if desired)
  • Whipped cream, for serving

Instructions
 

  • Place Oreos in a large zip-lock bag, seal it shut, and crush them using a rolling pin or sturdy wooden spoon. Aim for chunky crumbles rather than a fine powder. Reserve a small handful for topping.
  • Spoon 1 1/2 to 2 tablespoons of crushed Oreos into the bottom of each of 6 dessert cups (at least 3/4 cup to 1 cup capacity). Press down gently. Set cups aside.
  • In a large mixing bowl, beat the softened cream cheese and powdered sugar together with a hand mixer or stand mixer on low speed to start, then increase to medium, until smooth and creamy with no lumps. Start on low to avoid a powdered sugar explosion!
  • Add vanilla extract and beat until fully incorporated.
  • Gently fold in the Cool Whip with a spatula using slow sweeping motions until fully combined and fluffy. Do not over-mix.
  • Fold in the remaining crushed Oreos.
  • Spoon the cheesecake filling evenly into the 6 prepared cups, pressing gently to fill any gaps around the Oreo base.
  • Refrigerate for at least 1 hour (or overnight) until set.
  • Just before serving, top each cup with a swirl of whipped cream, a sprinkle of crushed Oreos, and a whole or half Oreo cookie for garnish.

Notes

  • Cream cheese must be fully softened or the filling will be lumpy. Leave it out at room temperature for at least 30–60 minutes before starting.
  • Any Oreo flavor works in this recipe. Try Golden Oreos, Mint Oreos, Peanut Butter Oreos, or Birthday Cake Oreos.
  • To make gluten-free: substitute gluten-free Oreos. All other ingredients are naturally gluten-free.
  • To make with homemade whipped cream: whip 1 cup heavy cream to stiff peaks and fold in as directed.
  • For mint variation: use Mint Oreos and add 1/2 tsp peppermint extract to the filling.
  • Storage: Cover tightly and refrigerate for up to 5 days. Oreos will soften over time. Add whipped cream topping just before serving.
  • Freezer-friendly: Wrap cups twice (plastic wrap + foil) and freeze. Thaw overnight in the fridge. Add toppings fresh before serving.
NUTRITION (approximate per serving)
Calories: 408 | Carbohydrates: 50g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 314mg | Sugar: 35g | Fiber: 1g | Calcium: 86mg | Iron: 3mg
Nutrition information is automatically calculated and should be used as an approximation only.