Ingredients
For the Crust:
- 15 Oreo cookies (crushed)
- 3 tablespoons melted butter
For the Cheesecake Filling:
- 8 oz (1 block) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 6 Oreo cookies (crushed)
For the Topping:
- 6 Oreo cookies (chopped or crushed)
- Whipped cream (optional)
Instructions
In a food processor, crush 15 Oreo cookies until they turn into fine crumbs. Add melted butter and mix until the crumbs are well coated.
Spoon about 2 tablespoons of the Oreo mixture into the bottom of each cup or small serving glass. Press down firmly with a spoon to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy whipping cream until stiff peaks form (about 3-4 minutes). Gently fold the whipped cream into the cream cheese mixture until well combined.
Add 6 crushed Oreos to the cheesecake mixture and fold them in gently.
Spoon or pipe the cheesecake filling evenly over the Oreo crusts in each cup. Smooth out the tops.
Sprinkle chopped or crushed Oreos on top of each cheesecake cup. If desired, add a swirl of whipped cream for extra indulgence.
Refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the cheesecake to set.
Serve chilled and enjoy your Oreo No-Bake Cheesecake Cups!
- Prep Time: 15 minutes
- Chill Time: 2 hours (or overnight)
Nutrition
- Calories: 380
- Sugar: 28g
- Fat: 22g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g