If you are an Oreo lover looking for a fun, single-serving treat, these Oreo Cheesecake Cups are the ultimate mini dessert to make! Combining velvety cream cheese, cold heavy cream, and crunchy crushed cookies, this effortless no-bake recipe creates 20 adorable dessert cups with zero oven time.
With a total prep time of just 30 minutes, these individual dessert shooters offer the perfect ratio of creamy cheesecake filling to crunchy chocolate crust. They are wonderfully convenient for birthday parties, holiday dessert tables, or make-ahead entertaining.
Table of Contents
Why These Mini No-Bake Dessert Cups Work
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No-Bake 30-Minute Assembly: No water baths or oven baking required—simply whip, layer, pipe, and chill.
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Individual Serving Convenience: Pre-portioned into 20 mini cups, making them hygienic and easy to serve at gatherings.
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Double Cookie Crunch: Features a crushed cookie base, crushed Oreos folded inside the cheesecake filling, and an entire Oreo on top for maximum chocolate punch.
Master Ingredients & Equipment List
Kitchen Equipment
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Stick Blender / Electric Mixer
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20 Mini Dessert Cups (Shot Glasses or Plastic Cups)
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18-Inch Piping Bag
Base Ingredients
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¾ cup Oreo Cookies: Finely crushed into crumbs.
Cheesecake Filling Ingredients
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500 g (17 ⅔ oz) Cream Cheese: Softened to room temperature.
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½ cup Powdered Sugar: For smooth, lump-free sweetness.
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1 teaspoon Vanilla Extract: For aromatic depth.
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300 ml (1 ¼ cups) Heavy Cream: Kept ice-cold for maximum whipping volume.
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¾ cup Oreo Cookies: Coarsely crushed.
Garnish Ingredients
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¼ cup Oreo Cookies: Crushed for sprinkling.
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20 Whole Oreo Cookies: One placed on top of each cup.
Step-by-Step Layering and Piping Guide
Quick Recipe Overview
| Metric | Details |
| Prep Time |
30 minutes
|
| Total Time |
30 minutes
|
| Yield |
20 Mini Dessert Cups
|
Pro Tips for Smooth Filling and Easy Spooning 💡
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Room Temp Cheese vs. Cold Cream: Always ensure your cream cheese is completely softened at room temperature to avoid tiny white lumps in your filling. Conversely, keep your heavy cream ice-cold so it whips properly and creates a firm, stable pipeable cream.
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Light Pressure on the Base: Do not press the bottom Oreo crumb layer down too hard! Over-compacting the dry crumbs creates a hard disk at the bottom of the cup that is difficult to cut through with a dessert spoon.
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Piping Bag Precision: Snip a generous opening at the end of your 18-inch piping bag so the folded cookie chunks can pass through smoothly without clogging.
Storage and Customization Ideas
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Make-Ahead Preparation: Prepare these dessert cups up to 24 to 48 hours before your event. Keep them covered tightly in the refrigerator until ready to present.
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Fun Topping Variations: Personalize your mini cups by adding a drizzle of warm chocolate fudge, mini chocolate chips, colorful sprinkles, or a fresh raspberry on top.
Nutritional Information (Per Mini Cup)
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Calories: 272 kcal
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Carbohydrates: 23g (Sugar: 15g, Fiber: 1g)
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Fat: 19g (Saturated Fat: 10g)
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Protein: 3g
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Sodium: 184mg
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Cholesterol: 42mg
Oreo Cheesecake Cups
- Total Time: 30 minutes
- Yield: 20 mini dessert cups 1x
- Diet: Vegetarian
Description
Delicious no-bake Oreo Cheesecake Cups made with creamy cheesecake filling and a crunchy Oreo base, perfect for any occasion.
Ingredients
Scale
- ¾ cup Oreo Cookies, finely crushed
- 500 g Cream Cheese, softened
- ½ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 300 ml Heavy Cream, ice-cold
- ¾ cup Oreo Cookies, coarsely crushed
- ¼ cup Oreo Cookies, crushed for sprinkling
- 20 Whole Oreo Cookies, for garnish
Instructions
- Crush and compact the base: Pulse ¾ cup of Oreo cookies until fine crumbs form. Evenly distribute the crumbs among 20 mini dessert cups and press down lightly to form a stable base layer.
- Beat the cheesecake base: In a mixing bowl, blend the cream cheese and powdered sugar until smooth. Add the vanilla extract and blend until combined.
- Whip in cream and fold Oreos: Slowly pour in the ice-cold heavy cream while mixing until the filling thickens. Gently fold in the coarsely crushed Oreos.
- Pipe, garnish, and chill: Transfer the filling into a piping bag and pipe over the cookie base. Garnish with crushed Oreos and place a whole Oreo on top. Refrigerate until firm.
Notes
Make ahead by preparing up to 24 to 48 hours in advance and store in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cup
- Calories: 272
- Sugar: 15g
- Sodium: 184mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg
Keywords: Oreo, cheesecake, dessert, no-bake, mini cups, party treat