Oreo No Bake Cheesecake Cups
These no bake Oreo cheesecake cups are a quick, delicious dessert you can whip up in 20 minutes without turning on your oven! With a crunchy Oreo crust and a creamy, fluffy cheesecake filling, they're perfect for parties, potlucks, or a fun weekday treat.
Equipment
- Mixing bowls
- Hand or stand mixer
- Ziplock bag and rolling pin
- Spoon or piping bag
- Measuring cups and spoons
- Serving cups (8oz or similar)
Ingredients
For the Crust:
- 24 Oreo cookies regular or double-stuffed
- 4 tbsp melted butter salted or unsalted
- Pinch of salt optional
For the Cheesecake Filling:
- 8 oz cream cheese full-fat, room temperature
- 1/2 cup powdered sugar adjust to taste
- 1 tsp vanilla extract
- 3/4 cup heavy whipping cream whipped to stiff peaks
- 6 Oreo cookies chopped
Topping:
- Whipped cream store-bought or homemade
- Crushed Oreos
- Chocolate sauce optional
Instructions
Make the Crust:
- a. Crush Oreos in a ziplock bag using a rolling pin (leave some chunks).
- b. Mix with melted butter until texture resembles wet sand.
- c. Divide mixture into 8-10 serving cups and press down with a spoon.
- d. Chill in fridge while making the filling.
Prepare Cheesecake Filling:
- a. Beat room temp cream cheese until smooth.
- b. Add powdered sugar and vanilla; mix until creamy.
- c. In a separate bowl, whip cream to stiff peaks.
- d. Fold whipped cream into cream cheese mixture.
- e. Gently stir in chopped Oreos.
Assemble:
- a. Spoon or pipe cheesecake filling into each cup over the crust.
- b. Refrigerate at least 2 hours (overnight is better).
- c. Before serving, top with whipped cream, crushed Oreos, and optional chocolate sauce.
Notes
Can be made up to 3 days in advance.
Freeze without toppings for up to 3 months.
Cool Whip can be substituted for homemade whipped cream.
Use vegan substitutes for a dairy-free version.
Nutrition
Calories: 380kcalCarbohydrates: 32gProtein: 4gFat: 27g
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