No-Bake Oreo Cheesecake Cups
Individual no-bake Oreo cheesecake cups with a buttery cookie crust and creamy Oreo-studded filling
PRINT PINServings 8
INGREDIENTS
Oreo Crust
- 18 Oreo cookies crushed about 2 cups crumbs
- 4 tbsp unsalted butter melted
- pinch salt.
Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/8 tsp fine salt
- 1 cup heavy whipping cream cold
- 10 Oreo cookies roughly chopped.
Topping
- 1/2 cup whipped cream or whipped topping
- 4 Oreo cookies crushed or halved for garnish.
INSTRUCTIONS
Oreo Crust
- Mix Oreo crumbs with melted butter and salt until evenly moistened
- press about 1/4 cup mixture into the bottom of 8 small cups or jars and compact firmly
- chill crusts for 10 minutes while making filling.
Cheesecake Filling And Assembly
- Beat cream cheese
- powdered sugar
- vanilla
- and salt until smooth and lump-free
- whip cold heavy cream to stiff peaks in a separate bowl then gently fold into cream cheese mixture until light and fluffy
- fold in chopped Oreos
- pipe or spoon filling over crusts and smooth tops
- refrigerate at least 4 hours or until set then top with whipped cream and Oreo garnish just before serving.
Notes
1. Use full-fat block cream cheese for best set. For faster prep substitute 2 cups whipped topping for the whipped heavy cream. Chill 4 to 24 hours for clean layers and best texture. Make in advance and add whipped topping right before serving to keep it fresh
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g