Introduction

No bake cheesecake cups are a delightful and easy dessert that combines creamy cheesecake filling with a crunchy Oreo crust. Perfect for individual servings, these cups are quick to assemble and require no oven time, making them ideal for warm days or last-minute treats.

Four clear cups hold a layered dessert with three main layers: a dark brown crumbly base at the bottom, a thick white creamy middle layer, and a shiny dark chocolate layer on top. Each cup is topped with a large swirl of white whipped cream sprinkled with small pieces of crushed dark cookies and cocoa powder. On the peak of each whipped cream swirl, there is a whole dark cookie placed upright. Around the cups, there are whole and broken dark cookies scattered on a white marbled texture surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 Oreo cookies, crushed (for crust)
2 tbsp melted butter
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping (Cool Whip or homemade)
6 additional Oreo cookies, crushed or halved (for topping)
Extra whipped topping (optional)
Optional add-ins: fruit compote, chocolate drizzle, peanut butter, mint extract

Instructions

Step 1: Crush 12 Oreos into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin. Mix the crumbs with melted butter until combined. Press about 1–2 tablespoons of this mixture into the bottom of each dessert cup or jar to form the crust.
Step 2: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until just combined, being careful not to overmix.
Step 3: Spoon or pipe the cheesecake filling over the crust layer in each cup. Sprinkle with crushed Oreo pieces, then repeat layers as desired. Finish with a topping of whipped cream and extra crushed or whole Oreo cookies.
Step 4: Refrigerate the assembled cups for at least 1 hour to allow them to firm up. Serve chilled and enjoy your no bake cheesecake cups!

Tips & Variations

For added flavor, swirl in a spoonful of fruit compote or drizzle chocolate over the top before chilling.
Use homemade whipped cream instead of store-bought topping for a fresher taste.
Try adding a few drops of mint extract for a refreshing twist.
Press the crust firmly to ensure it holds together well when eating.

Storage

Store leftover cheesecake cups covered in the refrigerator for up to 3 days. They are best enjoyed chilled; if they soften too much, simply pop them back in the fridge for 30 minutes before serving. Avoid freezing to maintain the creamy texture.

How to Serve

Three small glass cups each hold a layered dessert with three clear layers: the bottom dark chocolate crumb layer, the middle smooth white cream layer, and the top thick white cream shaped into swirls. On top of the cream are dark chocolate chunks and chocolate crumbs scattered around. Each dessert is decorated with a whole chocolate sandwich cookie standing vertically in the center. Around the cups, several chocolate sandwich cookies lay flat on a white marbled textured surface. The focus is close up, showing the creamy and crumbly textures clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with graham crackers, digestive biscuits, or any other favorite cookie to customize the crust flavor.

How long do these cheesecake cups need to chill?

Chilling for at least 1 hour is recommended to allow the filling to set properly, but you can refrigerate longer for a firmer texture.