No-Bake Oreo Cheesecake Cups

Okay, I have to confess—these No-Bake Oreo Cheesecake Cups might just be my new favorite “fancy” dessert that requires zero oven time. If you’ve ever found yourself staring at a box of Oreos wondering how to turn them into something way beyond just a snack, this recipe is your answer. Creamy cheesecake filling meets crunchy, chocolatey Oreos in a little cup of pure bliss. The best part? You can whip these up in no time and impress literally everyone at your next get-together—without breaking a sweat or heating up the kitchen. Trust me, once you try this, you’ll be making these cups on repeat, especially when you want to treat yourself to something sweet without any fuss.

Quick Facts

• Yield: Serves 6–8
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours (including chilling)

Ingredients

For the Main Dish:

• 24 Oreo cookies (for crust and garnish)
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (cold)

How I Make It

Step 1:

Start by crushing 18 of the Oreo cookies into fine crumbs. I like to toss them into a zip-top bag and mash them with a rolling pin, but you can pulse them in a food processor if you have one. Set aside a few whole Oreos for garnish later.

Step 2:

In a mixing bowl, beat the cream cheese until smooth and creamy, no lumps allowed—this step is key for silky cheesecake. Then, add the powdered sugar and vanilla extract, and mix until it’s well combined and sweetened just right.

Step 3:

Next up, whip the cold heavy cream until you get stiff peaks. This usually takes about 3–4 minutes with an electric mixer. The cold temperature really helps it whip up beautifully fluffy.

Step 4:

Carefully fold the whipped cream into the cream cheese mixture. Do this gently to keep the texture light and airy—this is what makes the filling so dreamy!

Step 5:

Now, start assembling. Spoon a bit of the Oreo crumbs into the bottom of your cups or jars, then layer in a generous dollop of the cheesecake filling. Keep alternating until you reach the top, finishing with some crumbs.

Step 6:

Pop these cups into the fridge for at least 2 hours to let the cheesecake filling set up nice and firm. Just before serving, crumble a few whole Oreos on top for that extra crunch and chocolate punch.

Variations & Tips

• Try mixing in some mini chocolate chips in the filling for an extra surprise.
• Swap Oreos for another favorite cookie, like Biscoff or graham crackers, for a fun twist.
• If you want a boozy kick, add 1 tbsp of Kahlúa or coffee liqueur to the filling.
• For easy cleanup, assemble in reusable silicone cups or mason jars.
• To avoid a soggy crust, make sure not to press the crumbs too hard at the bottom—light layering works best.

How I Like to Serve It

These cheesecake cups are perfect for summer dinner parties or as an easy birthday dessert. I love grabbing one straight from the fridge on a hot day when I want something cool, creamy, and sweet without any fuss. They also make adorable treats for holidays when you want individual portions that feel special.

Notes

• Store any leftovers covered in the fridge for up to 3 days—best enjoyed chilled.
• No reheating needed—these are always served cold, keeping that soft, creamy texture intact.

Closing: Honestly, the creamy texture with the chocolate cookie crunch makes this recipe a foolproof crowd-pleaser every single time.