Description
Delight in these easy and creamy Oreo No-Bake Cheesecake Cups, perfect for a quick dessert fix. This no-bake recipe combines crushed Oreo cookies with a luscious cream cheese filling whipped with powdered sugar and Cool Whip, layered into individual cups for a fun and simple treat. Ready in just 45 minutes with minimal effort, these cheesecake cups are sure to satisfy your sweet tooth.
Ingredients
Scale
Cheesecake Filling
- 1 8 oz block of cream cheese, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz Cool Whip or whipped topping
Crust and Topping
- 24-26 Oreo cookies (more as desired)
- Additional whipped cream for topping (optional)
Instructions
- Crush the Oreos: Place the Oreo cookies inside a sealed plastic bag. Using a rolling pin or sturdy wooden spoon, crush the cookies into small pieces. Spoon about 1 1/2 to 2 tablespoons of the crushed Oreos into the bottom of six small dessert cups or dishes (about 3/4 to 1 cup size). Set aside.
- Prepare the cheesecake filling: In a mixing bowl, combine the softened cream cheese and powdered sugar. Using a hand mixer or stand mixer, beat until the mixture is creamy and smooth. Add vanilla extract and mix to combine.
- Fold in Cool Whip and remaining Oreos: Gently fold in the Cool Whip to the cream cheese mixture until incorporated. Then fold in the remaining crushed Oreos, mixing gently to distribute evenly.
- Assemble the cups: Divide the cheesecake filling evenly among the prepared cups, gently pressing the filling on top of the crushed Oreo base to create a layered effect.
- Chill and serve: Refrigerate the cheesecake cups for about 1 hour or until firm and ready to serve. Before serving, optionally top with extra whipped cream and more crushed Oreos for garnish. Enjoy your no-bake Oreo cheesecake cups!
Notes
- Be sure to use softened cream cheese to ensure a smooth filling without lumps.
- The size of the dessert cups can vary but should hold between 3/4 cup to 1 cup for ideal layering.
- Chilling time can be extended up to 2 hours for a firmer cheesecake texture.
- You can substitute Cool Whip with any whipped topping of your choice or freshly whipped cream.
- For a less sweet version, reduce the powdered sugar slightly according to taste.
