Oreo Cheesecake Cups

These No-Bake Oreo Cheesecake Cups are a quick, chilled dessert. You can make them in minutes without an oven or gelatin. All you need are Oreo cookies, cream cheese, cold whipping cream, sugar, butter, and vanilla.

Prep time is just 10–15 minutes. Chill time varies from one hour for a quick set to overnight for the best texture. You can make four larger servings or up to a dozen mini cheesecakes.

For the best results, use regular Oreo cookies, full-fat cream cheese, and 35% whipping cream. Unsalted butter helps control the crust flavor. Powdered sugar makes the filling smoother, while granulated sugar affects texture and nutrition.

Store the finished dessert cups in the fridge for three to five days. Let them sit at room temperature for five minutes before serving. For a crisper base, make the crust separately or assemble just before serving.

Next, see the ingredients and step-by-step instructions. Plan your shopping and timing for this easy, crowd-pleasing no bake oreo cheesecake.

Why You’ll Love This Recipe

No-bake Oreo cheesecake cups are quick and delicious. They can be made in about 20 minutes. This makes them perfect for parties, picnics, or packed lunches.

Ingredients

Start with the crust. Crush 10–25 Oreo cookies or use 1 cup of crumbs for 12 mini portions. Mix with 3 tablespoons of melted unsalted butter, adjusting as needed for bigger batches.

For the filling, use full-fat cream cheese. For a small batch, use 2/3 cup. For a larger batch, use 1 cup. Add 3/4–1 cup of cold heavy whipping cream or 1 cup of Cool Whip for a shortcut. Sweeten with 2–2½ tablespoons of granulated sugar or 2/3 cup of powdered sugar for a bigger batch. Add 1/2–1 teaspoon of vanilla. Optional: 1/4 cup of sour cream, a pinch of kosher salt, and 4+ chopped Oreos folded in.

Step-by-Step Instructions

First, make the crust. Crush cookies in a food processor or bag with a rolling pin. Mix with melted butter until the crumbs hold together. Divide into cups and press gently; pack firmer for mini cheesecake no bake forms in muffin tins.

Next, prepare the filling. Beat softened cream cheese with sugar until smooth. Whip cold heavy cream to soft or stiff peaks, or use Cool Whip. Fold whipped cream into the cream cheese until fluffy. Stir in chopped cookies if you like extra texture.

Then, assemble and chill. Spoon or pipe filling over crust in your chosen containers. Layer extra crumbs between layers for a parfait look. Chill at least 1 hour for a quick set. For best texture, chill 3–12 hours or overnight for mini cheesecake no bake versions.

Optional ganache and garnish: melt milk chocolate with equal-weight cream, cool to room temperature, then spoon over chilled cups. Top with whipped cream and extra crumbs before serving.

Tips & Variations

Use full-fat cream cheese and 30–35% heavy cream for the most stable, rich filling. Swap in Cool Whip for a lighter, fast option that makes oreo dessert cups even quicker to assemble.

If the whipped cream becomes grainy, add a splash of cold cream and mix gently to smooth it out. Remove Oreo filling before crushing for a finer crust, or keep the filling for extra sweetness and convenience.

Try flavor twists like golden Oreos, Biscoff crust, or a drizzle of salted caramel. Make oreo dessert cups in jars for portability or press firmer into muffin tins to make mini cheesecake no bake rounds. Store assembled cups in an airtight container for 3–5 days, or keep crust and filling separate to preserve crunch.

Serving Suggestions

Display your No-Bake Oreo Cheesecake Cups in clear dessert cups or mason jars to highlight the layers. You can also use foil-lined muffin tins for easy removal. For a neat look, press crusts into shot-glass bottoms.

Top each cup with whipped cream, crushed Oreos, or a drizzle of chocolate ganache. This adds a nice touch to your dessert.

Enjoy these treats with fresh berries like strawberries or raspberries for a pop of color. They pair well with coffee or milk for a kid-friendly treat. Perfect for summer gatherings, holiday parties, or potlucks, these no-bake desserts are easy to make and require no oven.

No-Bake Oreo Cheesecake Cups

These No-Bake Oreo Cheesecake Cups are creamy, fluffy, and layered with crushed Oreos for the perfect chilled dessert. They require no oven, no gelatin, and only a handful of simple ingredients like cream cheese, whipping cream, butter, and vanilla. Ready in minutes and ideal for parties, potlucks, or make-ahead treats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Equipment

• Food processor or rolling pin
• Bowls for mixing
• Dessert cups, jars, or muffin tin

Ingredients

  

• Crust
• 10 –25 Oreo cookies or 1 cup Oreo crumbs for 12 mini cups
• 3 tbsp unsalted butter melted
• Filling Small Batch
• ⅔ cup full-fat cream cheese softened
• ¾ –1 cup cold heavy whipping cream or 1 cup Cool Whip
• 2 –2½ tbsp granulated sugar or ⅔ cup powdered sugar for larger batch
• ½ –1 tsp vanilla extract
• Optional: ¼ cup sour cream pinch of salt, 4+ chopped Oreo cookies
• Optional Ganache
• Equal parts milk chocolate + heavy cream by weight

Instructions

 

• Make the Crust
• Crush Oreos using a food processor or a zip bag with a rolling pin.
• Mix crumbs with melted butter until the mixture holds together.
• Divide into cups and press lightly (firmer for mini cheesecakes).
• Prepare the Filling
• Beat softened cream cheese and sugar until smooth and creamy.
• Whip the cold heavy cream to soft or stiff peaks (or use Cool Whip).
• Gently fold the whipped cream into the cream cheese mixture.
• Stir in chopped Oreos if you want extra cookie texture.
• Assemble
• Spoon or pipe the cheesecake filling over the crust.
• Add extra crumbs between layers for a parfait-style look.
• Chill
• Refrigerate at least 1 hour for a soft set.
• For the best texture, chill 3–12 hours, or overnight for minis.
• Optional Ganache
• Melt chocolate with equal-weight cream, cool slightly, and spoon over chilled cups.
• Serve
• Top with whipped cream, extra Oreo crumbs, or chocolate drizzle.
• Let sit at room temperature for 5 minutes before serving.

Notes

Use full-fat cream cheese and 35% whipping cream for the most stable filling.

Cool Whip gives a lighter, quicker version.

If whipped cream looks grainy, add a splash of cold cream and fold gently.

Remove Oreo filling before crushing for a finer crust — or keep it for sweetness.

Try flavor twists: Golden Oreos, Biscoff crust, salted caramel drizzle, or strawberry topping.

For extra crunch, store crust and filling separately and assemble just before serving.

Make portable jars or press crust firmly into muffin tins for mini cheesecakes.

FAQs

For the best results, use cold heavy whipping cream. Cool Whip is also a good option for convenience. You don’t need to remove the Oreo filling before crushing them for a quicker process.

Yes, you can make these ahead of time. Chill them for at least an hour or up to 4 hours for the best texture. Store them in the fridge for 3 to 5 days. If your mixture becomes grainy, add a bit of cold cream to fix it.

Turning these into a whole cake is possible but requires different ratios. These recipes are best suited for cups or minis.

Printable Recipe Card

Here’s what you’ll need: Oreos, unsalted butter, cream cheese, heavy cream or Cool Whip, sugar, vanilla, and optional sour cream and chocolate for ganache. To make, crush Oreos and mix with melted butter. Press into cups.

Beat cream cheese with sugar and vanilla until smooth. Whip cream to soft peaks or use Cool Whip. Fold in chopped Oreos if desired. Fill cups and chill for at least an hour. Top with whipped cream or chocolate ganache before serving.

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