Easy No-Bake Oreo Cheesecake Cups
A quick and indulgent no-bake dessert featuring creamy cheesecake filling layered over a crunchy Oreo crust, ready in under 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- About 20 Oreos, crushed (reserve a handful for topping)
- 4 tablespoons (about 60g) unsalted butter, melted
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
- Optional: Mini Oreo cookies for garnish
- Optional: Chocolate shavings or chips for topping
Instructions
- Place about 20 Oreos in a food processor and pulse until fine crumbs form. If using a plastic bag, crush with a rolling pin until crumbs are uniform but not powdery.
- Pour the melted butter over the Oreo crumbs in a bowl. Stir thoroughly until all crumbs are moistened and the mixture holds together when pressed.
- Spoon the Oreo mixture evenly into the bottoms of about 6 small serving cups. Press down firmly to compact the crust. Chill in the fridge for at least 10 minutes.
- In a chilled bowl, whip 1 cup (240ml) of heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes.
- In a separate large bowl, beat 8 ounces (225g) softened cream cheese until smooth and creamy, about 2 minutes. Gradually add 1/2 cup (60g) powdered sugar and 1 teaspoon vanilla extract, beating until combined.
- Gently fold the whipped cream into the cream cheese mixture with a spatula using slow folding motions to keep the filling light and airy.
- Spoon or pipe the cheesecake filling on top of the Oreo crust in each cup, smoothing out the tops and leaving room for garnish.
- Refrigerate the cups for at least 1 hour to let the filling set properly. Best enjoyed within 24 hours but can last up to 3 days refrigerated.
- Before serving, sprinkle reserved crushed Oreos or mini Oreos on top. Optionally add chocolate shavings or drizzle chocolate syrup.
Notes
Use chilled bowls for whipping cream to achieve better volume. Do not over-whip cream to avoid grainy texture. Softening cream cheese fully prevents lumps. Folding whipped cream gently keeps filling airy. Chilling for at least 1 hour helps filling set firmly. For quicker set, freeze for 20 minutes then return to fridge before serving. Dairy-free and gluten-free substitutions available.
Nutrition
- Serving Size: One small cup
- Calories: 320
- Fat: 22
- Carbohydrates: 28
- Protein: 4
Keywords: no-bake, Oreo, cheesecake, quick dessert, easy recipe, no oven, creamy, crunchy, indulgent