Description
A delicious and easy-to-make No-Bake Oreo Cheesecake Cups that are perfect for any occasion.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 8 ounces whipped topping (such as Cool Whip)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 24 to 26 Oreo cookies, plus more for topping
Instructions
- Place Oreo cookies in a sealed plastic bag and use a rolling pin or sturdy wooden spoon to crush them into fine crumbs.
- Spoon 1 1/2 to 2 tablespoons of crushed Oreos into the bottom of each of 6 small dessert dishes (cup capacity between 3/4 and 1 cup). Set aside.
- In a mixing bowl, combine softened cream cheese and powdered sugar. Beat with a hand or stand mixer until smooth. Add vanilla extract and blend to fully incorporate.
- Gently fold whipped topping into the cream cheese mixture until well combined.
- Fold the remaining crushed Oreos into the cheesecake filling to distribute evenly.
- Evenly divide the cheesecake mixture among the prepared dishes, pressing it gently onto the Oreo base. Refrigerate for at least 1 hour or until set.
- Before serving, top each cup with additional whipped cream and a sprinkle of crushed Oreos.
Notes
- This recipe can be made a day in advance for convenience.
- Try using different types of cookies for a unique flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg