Pin
These Oreo No-Bake Cheesecake Cups turn basic items into a fancy treat without heating up your kitchen. They're great for hot weather get-togethers or when you need something quick that'll wow everyone. These creamy little desserts pack all that cheesecake taste with way less work.
I whipped these up for my nephew's birthday party when it was too hot to turn on the oven. They vanished in seconds, and now everyone in my family asks me to bring them to every gathering.
What You'll Need
- 8 oz block cream cheese: let it sit out for at least half an hour so it gets really soft and easy to work with
- 8 oz Cool Whip or whipped topping: make sure it's completely defrosted for easier mixing
- 2/3 cup powdered sugar: run it through a sifter to get rid of any clumps in your smooth filling
- 1 teaspoon vanilla extract: go for the real stuff instead of imitation for better taste
- 24–26 Oreo cookies: original works great but feel free to try other flavors
How To Make Them
- Get Your Cookie Base Ready:
- Put your Oreos in a zip-top bag and smash them with a rolling pin until they're mostly crumbs with some tiny chunks left for a bit of crunch. Put about 2 tablespoons of these crumbs into each serving cup and press down lightly to make a solid foundation for your creamy topping.
- Create Your Cheesecake Mixture:
- Use an electric mixer to beat your soft cream cheese and powdered sugar on medium for about 2 minutes until it's light and smooth with no lumps. Then add vanilla and mix another 30 seconds until it's all blended in.
- Add Your Whipped Topping:
- With a spatula or big spoon, carefully mix the Cool Whip into your cream cheese blend using gentle figure-eight movements from the bottom up. This keeps all those tiny air bubbles that make it fluffy. Once that's mixed, stir in most of the leftover cookie crumbs, but save some for the top.
- Put It All Together and Cool:
- Scoop or pipe your cheesecake mix into each cup with the cookie base, trying to get the same amount in each one, filling them almost to the top. Smooth out the surface and stick them in the fridge for at least an hour so they can set up properly and the flavors can mingle.
Pin
When I bring these cups to the table, everything goes quiet except for spoons scraping against glass. My hubby thinks it's all about getting the right amount of cookies to cream cheese, but I'm pretty sure it's the contrast between the crunchy bottom and that cloud-like topping that makes everyone go crazy for them.
Keeping Them Fresh
These little treats stay creamy and tasty for up to three days in the fridge. Wrap each cup with plastic to keep them from soaking up other food smells. The cookie layer might get a bit softer over time, but lots of my guests actually like them better this way after they've sat overnight.
Mix It Up
What's cool about this dessert is how easy it is to change. Try Golden Oreos with some lemon zest for a tangy twist, or go with chocolate mint Oreos and a tiny bit of peppermint extract for something refreshing after dinner. During Christmas, I often grab red velvet Oreos and top with holiday sprinkles for a festive treat that looks amazing.
Ways To Serve
These cups taste great on their own, but you can dress them up for special times. Add some fresh berries on the side to bring color and cut through the richness. When I'm having friends over for dinner, I put each cup on a small plate with a chocolate-dipped strawberry for a fancy touch that takes almost no effort but gets tons of compliments.
Do-Ahead Bonus
Since you don't have to bake these cheesecake cups, they're perfect to make ahead of time. They actually taste better when they sit in the fridge overnight. That's awesome for busy hosts who want to get dessert done a day early, so they can focus on other party stuff instead.
Pin
Recipe FAQs
- → Can I make these Oreo cheesecake cups ahead of time?
You bet! You can make them up to a day before serving. Keep them wrapped in the fridge, but wait to add the whipped cream and final Oreo bits until right before you serve them so everything stays fresh and pretty.
- → What can I substitute for Cool Whip?
You can use 2 cups of homemade whipped cream instead. Just whip 1 cup heavy cream until it forms stiff peaks. For best results, add 2 tablespoons of powdered sugar and 1/2 teaspoon vanilla while you're whipping it.
- → Can I freeze these cheesecake cups?
They freeze really well for up to 2 months. Don't add the whipped cream topping first, then wrap each cup tightly in plastic wrap and foil. Let them thaw in the fridge overnight and add fresh toppings when you're ready to eat them.
- → How many servings does this make?
This makes 6 individual servings in small dessert cups about 3/4-1 cup in size. You can always make them bigger or smaller depending on what containers you've got handy.
- → What other Oreo flavors work well in this dessert?
Golden Oreos, Mint, Peanut Butter, Birthday Cake, and limited edition ones all taste amazing. Try matching your flavors too - like vanilla with Golden Oreos or mint extract with Mint Oreos for even tastier combos.
- → Can I make this as one large dessert instead of individual cups?
You totally can! Just grab an 8x8 inch dish or a 9-inch pie plate. Put the crust on the bottom, pour in the filling, and let it chill. Cut it into pieces when you're ready to serve. You'll need to chill it longer though, at least 3 hours so it sets properly.