Oreo Cheesecake Dessert Cups
No bake Oreo cheesecake dessert cups with a buttery cookie crumb base and a light cream cheese filling layered in individual servings
PRINT PINServings 8
INGREDIENTS
Oreo crumb base
- 18 Oreo cookies crushed
- 4 tbsp unsalted butter melted
- 1 pinch salt optional.
Cheesecake filling
- 16 oz cream cheese softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream cold.
Assembly and topping
- 6 Oreo cookies roughly chopped
- whipped cream optional
- chocolate syrup optional.
INSTRUCTIONS
Oreo crumb base
- Crush 18 Oreo cookies into fine crumbs
- Stir crumbs with melted butter and optional salt until evenly moistened
- Spoon about 2 tbsp crumb mixture into each of 8 cups and press lightly to form the base.
Cheesecake filling
- Beat softened cream cheese until smooth
- Add powdered sugar and vanilla and beat until fully combined and fluffy
- In a separate bowl whip cold heavy cream to stiff peaks
- Fold whipped cream into the cream cheese mixture until no streaks remain.
Assemble and chill
- Pipe or spoon a layer of filling over each crumb base
- Sprinkle a layer of remaining Oreo crumbs or chopped cookies
- Repeat with another layer of filling and finish with chopped Oreos
- Cover and refrigerate at least 2 hours before serving.
Notes
1. Chill 2 to 4 hours for best set and clean layers 2. Use 8 oz whipped topping in place of whipped cream if preferred 3. Add a pinch of salt to balance sweetness 4. Make in advance and refrigerate up to 3 days 5. Use gluten free sandwich cookies for a gluten free option
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g