You won’t believe how easy it is to make these irresistible Oreo Cheesecake Cups! I first whipped them up for my niece’s birthday party when I needed a last-minute dessert that would wow both kids and adults. Twenty minutes of prep, zero baking, and boom, you’ve got these creamy, dreamy little cups of joy. The best part? That satisfying crunch from the Oreo crust against the velvety cheesecake filling. My friends now beg me to bring these to every potluck. Trust me, once you try these no-bake wonders, you’ll be making them on repeat all summer long!
Why You’ll Love These Oreo Cheesecake Cups
Let me tell you why these little cups of happiness have become my go-to dessert for every occasion:
- No oven required, Perfect for hot summer days when you can’t bear to turn on the oven
- Ready in 20 minutes (plus chilling), Faster than running to the store for dessert!
- Creamy meets crunchy, That Oreo crust gives the most satisfying contrast to the silky filling
- Total crowd-pleaser, Kids go crazy for them, and adults secretly sneak seconds
Honestly, I’ve never brought these to a party without someone asking for the recipe. They’re just that good!
Oreo Cheesecake Cups
Ingredients
Equipment
Method
- Line a muffin tin with 12 cupcake liners.
- Crush 16 Oreo cookies into fine crumbs and mix with melted butter. Press 1 tbsp of the mixture into each cupcake liner.
- Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream.
- Chop the remaining Oreos and fold half into the cream cheese mixture.
- Divide the filling among the cups and top with remaining Oreo pieces.
- Chill for at least 2 hours before serving.
Notes
Ingredients for Oreo Cheesecake Cups
Grab these simple ingredients, you probably have most in your kitchen already! I always use name-brand Oreos because their cream filling makes the crust extra special, but any chocolate sandwich cookie will work in a pinch.
For the Crust
- 24 Oreo cookies (divided), Trust me, you’ll want extras for snacking while you bake!
- 3 tbsp butter (melted), I use unsalted so I can control the sweetness
For the Filling
- 12 oz cream cheese (softened), Leave it out for 30 minutes, this makes all the difference!
- ½ cup sugar, I’ve tried brown sugar too, gives a caramel twist
- 1 tsp vanilla extract, The good stuff, not imitation
- 1 cup whipped cream, Cool Whip works, but fresh whipped is heavenly
See? Simple stuff! Now let’s make some magic happen.
Equipment Needed for Oreo Cheesecake Cups
You’ll be shocked how little you need to make these showstoppers! Here’s my must-have list:
- Muffin tin, Standard 12-cup works perfectly
- Mixing bowls, One for crust, one for filling
- Electric mixer, A hand mixer works great if you don’t have a stand mixer
That’s it! No fancy gadgets required, just basic kitchen tools you probably already own.
How to Make Oreo Cheesecake Cups
Okay, let’s get to the fun part! I promise this is so easy you’ll be making these in your sleep. Just follow these simple steps, and you’ll have perfect little cheesecake cups every time.
Step 1: Prepare the Crust
First, line your muffin tin with those cute cupcake liners, I like the foil ones because they peel off so cleanly. Now grab those Oreos! You’ll need 16 for the crust (save the rest for later). Crush them up in a bag with a rolling pin until they’re fine crumbs, but don’t go too crazy, a few small chunks add nice texture. Mix the crumbs with melted butter until it looks like wet sand. Press about a tablespoon into each liner, I use the bottom of a shot glass to really pack it down tight. Pop this in the fridge while you make the filling to help it set.
Step 2: Make the Filling
Here’s where the magic happens! Beat that softened cream cheese until it’s completely smooth, no lumps allowed! Add the sugar and vanilla and beat again until it’s fluffy. Now gently fold in the whipped cream, I do this by hand with a rubber spatula, making big sweeping motions to keep it light and airy. Chop up those remaining 8 Oreos (I like big chunks!) and fold half of them into the mixture. The filling should be thick but still spreadable, if it’s too stiff, let it sit for 5 minutes to soften.
Step 3: Assemble and Chill
Time to put it all together! Spoon or pipe the filling into your prepared cups, filling them almost to the top. Sprinkle the remaining Oreo pieces over each one, I’m generous here because who doesn’t love extra cookie bits? Now the hardest part, waiting! Chill them for at least 2 hours, though overnight is even better. The filling firms up beautifully, and the flavors really meld together. When you’re ready to serve, just peel off the liners and watch everyone’s eyes light up!
Tips for Perfect Oreo Cheesecake Cups
After making these dozens of times, I’ve picked up a few tricks that guarantee perfect results every single time:
- Soften that cream cheese properly, Leave it out for a good 30 minutes before mixing. Cold cream cheese will give you lumpy filling, and nobody wants that!
- Don’t rush the chilling, Two hours is the minimum, but overnight makes them extra firm and flavorful. Think of it as flavor-building time!
- Chop Oreos chunky, Big cookie pieces give the best texture contrast against the creamy filling. About dime-sized is my sweet spot.
Oreo Cheesecake Cups Variations
Oh, the fun you can have with these little cups! I love playing around with different versions depending on my mood. Swap regular Oreos for mint or golden Oreos, the mint version tastes like a creamy Thin Mint cookie! For chocolate lovers, drizzle melted chocolate over the top before chilling. Feeling fancy? Stir in some chopped strawberries or swirl in peanut butter. The possibilities are endless!
Serving and Storing Oreo Cheesecake Cups
These little beauties are best served chilled straight from the fridge, that’s when you get that perfect cool, creamy texture. I always pull them out just before serving so they stay firm. They’ll keep beautifully in an airtight container for up to 3 days (if they last that long!). Pro tip: For parties, arrange them on a pretty platter with extra Oreo crumbs sprinkled around, makes them look like they came from a fancy bakery!
Oreo Cheesecake Cups Nutrition
Now, let’s be real, we’re not eating cheesecake cups for their nutritional value! But if you’re curious about what you’re indulging in, here’s the scoop. These little treats pack all the creamy, cookie goodness you’d expect from an Oreo cheesecake. The exact nutrition will vary depending on your specific ingredients, like whether you use full-fat cream cheese or light, or if you go wild with extra Oreo toppings.
I always say life’s too short to stress over dessert calories, especially when we’re talking about something this delicious! Just enjoy every bite of these no-bake wonders. After all, happiness is its own kind of nourishment, right? For more dessert ideas, check out my collection of desserts.
FAQ About Oreo Cheesecake Cups
I get asked about these little cups ALL the time, here are the answers to the most common questions:
Can I freeze Oreo cheesecake cups? Absolutely! They freeze beautifully for up to 2 months. Just wrap them individually in plastic wrap before freezing. Thaw in the fridge overnight when you’re ready to enjoy.
Can I use homemade whipped cream? Oh my goodness, YES! Fresh whipped cream makes these extra special. Just whip 1 cup heavy cream with 2 tbsp sugar until stiff peaks form, it’s worth the extra effort! If you enjoy this style of dessert, you might also like this Oreo Cheesecake Fluff recipe.
How do I prevent a soggy crust? My secret? Chill the crust for 10-15 minutes before adding the filling. This helps the butter set and creates that perfect crisp base we all love. For more simple recipes, visit recipesloop.com.
Now go make these already and tag me in your photos, I want to see your Oreo cheesecake cup masterpieces!
