No-Bake Oreo Cheesecake Cups are rich, creamy, and irresistibly easy to make. With layers of crushed Oreos and a fluffy cheesecake filling, these individual dessert cups are perfect for satisfying any sweet tooth—without turning on the oven. Whether I’m making them for a party, a quick dessert, or just to treat myself, they’re always a hit.

Why You’ll Love This Recipe

I love this recipe because it combines the nostalgic crunch of Oreos with the smooth decadence of cheesecake, all in a simple no-bake format. These cups come together in just minutes and chill quickly. They’re easy to portion, fun to serve, and even easier to enjoy. Plus, no baking means less mess and less waiting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese, softened
powdered sugar
vanilla extract
heavy whipping cream
Oreo cookies, crushed (plus extra for topping)
butter, melted (for crust layer, optional)
optional: mini chocolate chips, whipped cream, or chocolate sauce for garnish

directions

I crush the Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin.
If making a crust layer, I mix a portion of the crumbs with melted butter and press into the bottoms of serving cups.
In a large bowl, I beat the softened cream cheese until smooth. I mix in the powdered sugar and vanilla until fully combined.
In a separate bowl, I whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.
I stir in more crushed Oreos until evenly distributed.
I spoon or pipe the cheesecake mixture into the prepared cups over the crust (or directly into the cups if skipping the crust).
I top with more crushed Oreos and chill the cups in the fridge for at least 1–2 hours before serving.
I garnish with whipped cream or a drizzle of chocolate sauce if I want to dress them up.

Servings and timing

This recipe makes about 6–8 cheesecake cups, depending on the size of the containers. Prep time is 15–20 minutes, plus 1–2 hours chill time.

Variations

Sometimes I use Golden Oreos for a vanilla twist or mix in peanut butter for a richer flavor. I’ve also made these in mini jars or shot glasses for party-friendly versions. For extra indulgence, I layer in chocolate pudding or Nutella between the cheesecake and cookie layers.

storage/reheating

I store these cheesecake cups covered in the fridge for up to 3 days. They’re best served chilled and do not require reheating. I don’t freeze them, as the texture may change once thawed.

FAQs

Can I make these ahead of time?

Yes, I love making them the day before—they hold up beautifully and taste even better after chilling overnight.

Can I use Cool Whip instead of whipped cream?

Yes, I’ve used Cool Whip for convenience, and it works well. The texture will be slightly lighter and sweeter.

Are these cups freezer-friendly?

I don’t recommend freezing them because the texture of the cheesecake can become grainy once thawed.

Can I make them in a pie dish instead of individual cups?

Absolutely. I press the crust into a pie dish, spread the cheesecake filling on top, and chill. Then I slice and serve like a no-bake cheesecake.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less creamy. Full-fat cream cheese gives the richest result.

Conclusion

No-Bake Oreo Cheesecake Cups are the kind of dessert I keep in my back pocket for when I need something easy, fun, and guaranteed to impress. With just a few ingredients and no baking required, they’re a creamy, crunchy treat that’s always a hit—whether I’m sharing or keeping them all to myself.

No-Bake Oreo Cheesecake Cups

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Author: Linda
Prep Time: 15–20 minutes
Total Time: About 2 hours
Yield: 6–8 individual cheesecake cups
Category: Dessert
Method: No-Bake / Chilled
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

No-Bake Oreo Cheesecake Cups are creamy, dreamy, and made with just a few simple ingredients. These individual cheesecake desserts feature layers of crushed Oreos and a rich, fluffy cheesecake filling—no oven required. Perfect for parties, holidays, or weeknight cravings, these easy no-bake Oreo cheesecake cups are a crowd-pleasing favorite that chills in just a couple hours.

Ingredients

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream (or 1 1/2 cups Cool Whip, optional)
15–18 Oreo cookies, crushed (plus extra for topping)
2 tablespoons melted butter (optional, for crust layer)
Optional toppings: whipped cream, mini chocolate chips, chocolate sauce

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Instructions

Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
(Optional) Combine a portion of the crumbs with melted butter and press into the bottoms of small serving cups to create a crust layer.
In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture until light and fluffy.
Fold in crushed Oreos to the cheesecake filling.
Spoon or pipe the filling into serving cups over the crust or directly into cups.
Top with extra crushed Oreos and chill for at least 1–2 hours before serving.
Garnish with whipped cream, chocolate drizzle, or mini chips if desired.

Notes

Swap in Golden Oreos for a vanilla variation.
Use Cool Whip in place of whipped cream for convenience.
Add layers of chocolate pudding or Nutella for extra indulgence.
Serve in mini jars, shot glasses, or a pie dish for different presentation styles.
Full-fat cream cheese gives the richest, creamiest texture.