Oreo Pudding Cheesecake Cups
No-bake Oreo pudding cheesecake cups with cookie crumb crust, creamy cheesecake filling, and fluffy pudding topping
PRINT PINServings 8
INGREDIENTS
Oreo Crust
- 18 Oreo cookies finely crushed
- 3 tbsp unsalted butter melted.
Cheesecake Layer
- 8 oz cream cheese softened
- 1 2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1 2 cups whipped topping thawed
- 10 Oreo cookies roughly chopped.
Pudding Layer
- 1 box 3.4 oz instant vanilla pudding mix
- 1 3 4 cups cold milk
- 1 cup whipped topping thawed.
Topping and Garnish
- 4 Oreo cookies crushed
- whipped topping for garnish.
INSTRUCTIONS
Oreo Crust
- mix Oreo crumbs with melted butter until evenly moistened
- divide into 8 cups and press into the bottom to form a firm crust.
Cheesecake Layer
- beat cream cheese until smooth
- beat in powdered sugar and vanilla until creamy
- fold in whipped topping then fold in chopped Oreos
- spoon or pipe evenly over crust and gently level.
Pudding Layer
- whisk pudding mix with cold milk for 2 minutes until thickened
- fold in whipped topping for a lighter texture
- spoon or pipe over cheesecake layer.
Chill and Serve
- cover and chill at least 2 hours until set
- top with crushed Oreos and a dollop of whipped topping just before serving.
Notes
1. Use full-fat cream cheese for best set and flavor. Swap vanilla pudding for chocolate or cookies and cream instant pudding for a stronger Oreo profile. For cleaner layers chill 15 minutes between layers before adding the next. Make up to 24 hours ahead and add crunchy toppings right before serving
Nutrition
Calories: 420kcal | Carbohydrates: 45g | Protein: 6g | Fat: 25g