Ingredients
For the Crust and Topping
- 24-26 Oreo cookies (more as desired)
For the Cheesecake Filling
- 1 8 oz block cream cheese, softened
- 1 8 oz. Cool Whip or whipped topping
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Crush the Oreos: Place the Oreos in a sealed plastic bag and use a rolling pin or sturdy wooden spoon to crush them thoroughly. Spoon 1 1/2 to 2 tablespoons of crushed Oreos into the bottom of six small dessert dishes (each about 3/4 to 1 cup in size). Set these crusts aside.
- Make the Cheesecake Filling: Using a hand or stand mixer, beat the softened cream cheese and powdered sugar until creamy and smooth. Add the vanilla extract and mix it in thoroughly. Gently fold in the Cool Whip to combine, then fold in the remaining crushed Oreos for texture.
- Assemble the Cups: Evenly divide the cheesecake filling over the Oreo crusts in each dish, gently pressing the filling onto the crust layer for stability. Place the cups in the refrigerator to chill for about 1 hour or until ready to serve.
- Garnish and Serve: Just before serving, top each cheesecake cup with additional whipped cream and more crushed Oreos. Enjoy your quick and delicious no-bake Oreo cheesecake cups!
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- You can adjust the amount of crushed Oreos in the filling to your taste preference for crunch.
- For a richer flavor, use full-fat cream cheese and whipped topping.
- Chill time can be extended to improve firmness if desired.
- These cups can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
