Name: No-Bake Oreo Cheesecake Cups
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 package cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/2 cups Cool Whip (or homemade whipped cream); 15–18 Oreo cookies, crushed (plus more for garnish)

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No-Bake Oreo Cheesecake Cups are the ultimate easy indulgence. In just 20 minutes, I whip up a rich, creamy dessert layered with crushed Oreos and fluffy cheesecake filling, all without touching the oven. It’s the kind of treat I love making for summer barbecues, quick weeknight desserts, or anytime I want to impress without the stress.

Why You’ll Love This Recipe

There’s a lot to love about these no-bake cheesecake cups, but here’s why I keep coming back to them:

Only five simple ingredients make this quick and foolproof
No oven needed—perfect for hot days or last-minute desserts
Easily customizable with any Oreo flavor I like
Great for portion control with built-in individual servings
Gluten-free friendly when I use gluten-free Oreos

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Powdered sugar
Vanilla extract
Cool Whip (or homemade whipped cream)
Oreos, crushed (original or any flavor variation)

Directions

Crush the Oreos
I place the cookies in a zip-top bag and crush them using a rolling pin or heavy spoon. I like to keep some chunky pieces for texture. About 1½ to 2 tablespoons go into the bottom of each of the six dessert cups.
Make the Cheesecake Mixture
In a large bowl, I beat the softened cream cheese and powdered sugar with a mixer until smooth. Then I mix in the vanilla extract until fully blended.
Fold in the Whipped Topping
I gently fold Cool Whip into the cream cheese mixture until smooth and fluffy. Once it’s combined, I stir in the remaining crushed Oreos.
Assemble the Cups
I spoon the filling over the crushed Oreos in each dessert cup, pressing slightly to remove gaps. Then I chill the cups for at least 1 hour to firm up the cheesecake.
Garnish and Serve
Just before serving, I top each with a dollop of whipped cream and extra crushed Oreos or a mini Oreo for decoration.

Servings and Timing

Servings: 6 individual cheesecake cups
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: Approximately 340 kcal per serving

Variations

Use Golden Oreos or any seasonal Oreo flavor to change up the taste
Add ½ teaspoon peppermint extract and mint Oreos for a minty version
Layer the mixture in a loaf pan or 8×8-inch dish for a shareable no-bake cheesecake
Make mini versions in a muffin tin with cupcake liners and a crushed Oreo base

Storage/Reheating

Store: I keep the cheesecake cups in the fridge for up to 5 days, covered tightly with plastic wrap or in an airtight container. The Oreos will soften over time, but the flavor just deepens.

Freeze: These can be frozen. I wrap them tightly in plastic wrap and foil, then thaw overnight in the fridge before serving. The texture stays creamy and satisfying.

FAQs

How far in advance can I make these cheesecake cups?

I make them up to two days ahead. The flavor improves as they chill, but I keep them covered to avoid soggy tops.

Can I use a different cookie instead of Oreos?

Absolutely. I’ve tried them with Biscoff cookies, chocolate chip cookies, and even graham crackers. Just adjust sweetness as needed.

What if I don’t have Cool Whip?

Homemade whipped cream works perfectly. I beat 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form and fold it into the cream cheese mixture.

Can I use low-fat cream cheese?

Yes, but I stick to full-fat for the creamiest texture. Reduced fat works, but fat-free versions can make the filling too soft.

How do I serve these for a party?

I serve them in mini mason jars or clear cups with spoons for easy grab-and-go portions. They look elegant with a swirl of whipped topping and a cookie piece.

Conclusion

No-Bake Oreo Cheesecake Cups are my go-to dessert when I need something fast, delicious, and crowd-pleasing. With just five ingredients and no oven required, this is the kind of sweet treat that always delivers. Whether I’m making them for a gathering or just treating myself, these little cups never last long in my fridge.