Description
Delightful and easy Oreo No-Bake Cheesecake Cups that combine the richness of cheesecake with the beloved crunch of Oreo cookies.
Ingredients
Scale
- 1 (8 oz) block of cream cheese, softened
- 1 (8 oz) tub of Cool Whip or whipped topping
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 24–26 Oreo cookies (more as desired)
Instructions
- Crush the Oreos: Place the Oreos in a zip-lock bag, seal, and crush them using a rolling pin or sturdy spoon until you have fine crumbs.
- Prepare the dishes: Spoon 1 1/2 to 2 tablespoons of the crushed Oreos into the bottom of six small dessert dishes. Set aside.
- Make the filling: In a mixing bowl, whip the softened cream cheese and powdered sugar together until creamy and smooth. Add in the vanilla and mix until combined.
- Fold in Cool Whip: Gently fold in the Cool Whip, ensuring it’s fully incorporated into the cream cheese mixture.
- Add Oreos: Fold in the remaining crushed Oreos for an extra crunch.
- Layer the filling: Divide the cheesecake filling evenly across the prepared dessert dishes. Ensure to gently press it down onto the crust.
- Chill: Refrigerate for about 60 minutes or until you are ready to serve.
- Serve and Enjoy: Top with extra whipped cream and crushed Oreos before serving for that extra special touch.
Notes
These cheesecake cups can be stored in the fridge for up to three days. Add whipped cream before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake, no-bake, dessert, Oreo, easy recipe, quick dessert