Quick Info
- Prep Time: 10 minutes (plus 20–30 minutes chill, optional)
- Cook Time: 0 minutes
- Total Time: 10–40 minutes (depending on chill)
- Yield: 8–10 cups (6–7 oz each)
- Course: Dessert
- Cuisine: American no-bake
- Skill Level: Easy
- Special Equipment: Hand/stand mixer, mixing bowls, silicone spatula, zip-top bag & rolling pin (or food processor), 8–10 small jars/cups, piping bag or spoon
Introduction
The year my son discovered he could twist Oreos apart faster than I could unbox the cream cheese, this dessert became a household ritual. These No-Bake Oreo Cheesecake Cups are the exact thing I pull out when someone texts “dropping by in 30!”—they’re creamy, cookies-and-cream dreamy, and require precisely zero oven time. I set out the cups, hand the kids a bag of cookies to crush (their favorite job), and in ten minutes we’ve got a tray of individual cheesecakes that look bakery-fancy and feel like a hug.
The secret is simple: fluffy whipped cream folded into tangy cream cheese for cloud-light texture, layered with buttery Oreo crumbs and studded with cookie bits. Chill them briefly if you want neat layers—or serve right away for a soft-serve vibe. Either way, they deliver major dessert joy with minimal effort.
Ingredients
Main Ingredients
- Crust & Crunch
- 24 Oreo (chocolate sandwich) cookies, finely crushed (about 2½ cups crumbs)
- 4 tbsp (55 g) unsalted butter, melted
- Pinch fine sea salt (optional, balances sweetness)
- Cheesecake Filling
- 12 oz (340 g) cream cheese, very soft
- ½ cup (60 g) powdered sugar (or ⅓ cup for less sweet)
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice (brightens—won’t taste “lemony”)
- 1 cup (240 ml) cold heavy cream, whipped to stiff peaks
- 8 Oreo cookies, coarsely chopped (for fold-in)
- Topping (optional but cute)
- 4–6 additional Oreos, roughly crushed
- Whipped cream, for swirls
Optional / Variations
- Gluten-Free: Use GF sandwich cookies and check your cream cheese/powdered sugar labels.
- Dairy-Free: Use plant-based cream cheese and coconut whipping cream; sweeten to taste.
- Mint Cookies & Cream: Swap vanilla for ¼ tsp peppermint extract and garnish with crushed mint cookies.
- Mocha Twist: Add 1 tsp instant espresso powder to the filling for a latte vibe.
- Double Chocolate: Whisk 2 tbsp cocoa into the crumbs and fold mini chocolate chips into the filling.
- Berry Crush: Spoon 1–2 tsp raspberry jam between layers; finish with fresh berries.
- Lighter Touch: Replace ⅓ of the cream cheese with thick Greek yogurt; chill 30 minutes to set.
Instructions
Step 1: Make the Oreo Crumbs
Place 24 Oreos in a zip-top bag; crush with a rolling pin until fine and sandy (or pulse in a food processor). Stir in melted butter and a pinch of salt until the crumbs look like wet sand. This will be your base and a little sprinkle layer.
Step 2: Whip the Cheesecake Filling
In a large bowl, beat soft cream cheese until very smooth, 30–60 seconds (lumps now are forever lumps later!). Mix in powdered sugar, vanilla, and lemon juice until fluffy. In a separate bowl, whip cold heavy cream to stiff peaks. Fold the whipped cream into the cream-cheese mixture in two additions until cloud-light. Gently fold in 8 chopped Oreos.
Step 3: Layer the Cups
Spoon 2–3 tablespoons of Oreo crumbs into each cup and press lightly with the back of a spoon. Pipe or spoon a layer of cheesecake filling over the crumbs. Add a teaspoon of extra crumbs in the middle (optional) and finish with more filling to nearly the top.
Step 4: Top & Chill (or Serve)
Sprinkle each cup with crushed Oreos. Add a swirl of whipped cream if you like. Serve immediately for a softer, mousse-like dessert, or chill 20–30 minutes for tidier layers and a firmer set.
Mae’s note: I slide the tray into the fridge while we clear the table—perfect texture by the time coffee is poured.
Step 5: Store Smart
Cover and refrigerate up to 3 days. For best crunch, store leftover crumb mixture separately and sprinkle fresh before serving. The cups can be made 100% ahead; the top garnish is the only thing that softens over time.
Tips & Variations
- Temperature Trick: Cream cheese must be very soft (20–30 minutes at room temp). Cold cream cheese creates stubborn lumps.
- Whip It Right: Whip the cream in a cold bowl; fold gently so the filling stays airy and sets quickly.
- Neat Layers: For bakery-clean stripes, chill the crumb base 5 minutes before adding filling, then pipe the filling rather than spooning.
- Texture Control: Want ultra-lush? Use 1¼ cups cream and fold a touch less vigorously. Want denser? Reduce whipped cream to ¾ cup.
- Less Sweet Option: Oreos bring sugar—use ⅓ cup powdered sugar and a fat pinch of salt in the crumbs.
- Party-Ready: Build in mini shot cups or 2-oz condiment cups for a dessert board (yields ~20–24 minis). Keep a bowl of extra crunch so guests can top their own.
- Picnic Sturdy: For travel, skip the whipped-cream swirl and cap each cup with a whole Oreo right before serving.
- Layer Play: Try cookies → filling → cookies → filling → sprinkle for dramatic stripes.
- Flavor Map:
- Peanut Butter Cup: Add 3 tbsp peanut butter to the cream cheese; top with chopped PB cups.
- Salted Caramel: Drizzle store-bought caramel between layers; finish with flaky salt.
- Birthday Cake: Fold rainbow sprinkles into the filling and use golden sandwich cookies.
- Kid Helpers: Little hands can crush cookies and spoon crumbs. My crew calls it “dessert demolition.”
Nutrition
(Per cup, 1/10 recipe with whipped cream garnish; estimates.)
- Calories: 350
- Protein: 4 g
- Carbs: 33 g
- Fat: 22 g
- Fiber: 1 g
- Sodium: 210 mg
- Sugar: 23 g
Final Thoughts
These No-Bake Oreo Cheesecake Cups are the dessert I lean on when time is short and sweet tooths are loud. They’re creamy, nostalgic, and delightfully low-effort—like cheesecake and cookies had a summer fling in your fridge. Serve them straight away for mousse-soft spoons or give them a quick chill for neat, layered cups; either way, expect the “just one more” requests. If your family lands on a favorite twist (mint! caramel! berry ribbons!), tell me so we can “research” it together over the next round of crush-and-fill.
Save this for no-bake Oreo cheesecake, 10-minute desserts, individual cheesecake cups, summer party sweets, and easy make-ahead desserts on Pinterest. From my cookie-crumb-dusted, giggle-filled kitchen to yours—enjoy every creamy, crunchy bite!
