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.
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.