Hey there. If you’re after something sweet but can’t be bothered to turn on an oven (or, like me, you once melted a spatula onto the oven rack and just… can’t deal again right now), you’re going to love these No-Bake Oreo Cheesecake Cups. The first time I made these, I was in my PJs at 10 PM, desperately craving cheesecake—long story short, now they’re a staple at family get-togethers… and accidental midnight fridge raids. Honestly, they’re almost too easy. The trickiest part is not eating half the Oreos before you even start.
Why You’ll Love This (at least, I do)
I make these when I need a quick dessert that looks impressive (but secretly took, what, 15 minutes?)—or whenever my little brother claims he’s starving again. My family goes bananas for this because there’s creamy cheesecake, Oreos, and no wait for it to bake. (No offense, but sometimes patience is overrated.) Sometimes I try to get fancy and layer them in wine glasses, but honestly, any old cup works. Hiccups? Sure, the first time the crust stuck to the cup. So if yours does, you’re in good company.
Stuff You’ll Need (Swaps Welcome!)
- Oreos – About 12 for the crust, plus more for topping. My grandma claims double-stuf is blasphemy, but I say live a little.
- Cream cheese – 250g, softened. Sometimes I just use whatever’s left after last Sunday’s bagels.
- Powdered sugar (icing sugar) – 1/3 cup, but taste as you go if you have a sweet tooth.
- Whipping cream – 3/4 cup. Okay, so Greek yogurt is a passable swap in a pinch, but it’s never quite… fluffy.
- Vanilla extract – a splash (about 1 tsp, but I measure with my heart).
- Butter – a few tablespoons, melted. Salted, unsalted, whatever’s there.
How to Make Them (Sweatpants-Approved)
- Smash the Oreos – Pop them in a zip bag and bash them with a rolling pin (or wine bottle if you’ve lost your rolling pin—happens to the best of us) until you get crumbs. Don’t pulverize into dust; a few chunkier bits make a nice surprise.
- Mix with butter – Combine 12 Oreo crumbs with melted butter in a bowl. Stir until it looks like wet sand. This is where I usually sneak a bite, for quality control.
- Pack into cups – Spoon a heaping tablespoon-ish into the bottom of each cup. Press down with the back of a spoon. Don’t stress if it’s not perfectly flat—it never is in my house.
- Beat the filling – In a new bowl, blend cream cheese until smooth. Add powdered sugar and a splash of vanilla. Whip until creamy. I prefer using a hand mixer, but a sturdy whisk and some elbow grease works (especially if you skipped arm day).
- Fold in whipped cream – Whip your cream in a separate bowl until soft peaks form, then gently fold it into the cream cheese mixture. Careful not to overdo it—unless you like cheesecake soup, which I discovered is less good than it sounds.
- Layer and chill – Scoop or spoon the filling over the crust in your cups. Top with some more crushed Oreos. Chill in the fridge for at least an hour, but if you try to sneak one at 45 minutes, who am I to judge?
Lurking Notes
- Don’t skip chilling—the flavor really does meld together. I tried eating them straight away once, and, well… it was just okay.
- Actually, I think this even gets better the next day, if you can wait that long.
- Once I forgot to crush the crust super fine and the crunchy bits were, surprisingly, really fun.
Variations (The Good and the Not-So-Good)
- I swapped in biscoff cookies once and holy smokes—delicious. Not technically an Oreo cheesecake, but you won’t hear complaints.
- Strawberries on top? Absolutely—unless you use frozen ones and they get watery (don’t ask how I know).
- Tried with low-fat cream cheese. Wish I hadn’t (wasn’t worth the savings in calories).
About Equipment (Or Lack Thereof)
You don’t need anything fancy. A mixing bowl, hand mixer if you have it; if not, a wooden spoon works (just takes longer—consider it arm day). Food processor for cookies is fast, but honestly, I just bash ‘em in a zip bag. Wine glasses look fancy, but mugs, jam jars, even teacups—been there, done that.
How to Store ‘Em
Cover and pop them in the fridge. They’ll last 2-3 days. Or they would, if people ever left them alone that long. They sometimes get gobbled up before I even get to have seconds. If you actually have leftovers, they’re best eaten within 48 hours for that freshness.
How (and When) I Serve These
For dessert after pizza night, or honestly, as a mid-afternoon pick-me-up. I love them with a coffee or, if I’m being real, a cuppa tea. My mum always insists on an extra scoop of crushed cookies and occasionally a cherry, which, sure, why not?
What I’ve Learned the Hard Way (Pro Tips?)
- Once I tried to shortcut the softening step for cream cheese by microwaving. It did not end well. Just let it sit at room temp.
- Don’t skimp on the chilling. Rushing makes them too soft and floppy—wasn’t my finest moment.
- If your crust packs too tight, it’s a pain to scoop—just keep it a little loose. Took me a while to figure that one out.
Questions Real Folks Have Asked (Honestly, These Are Good Ones)
- Can I make these ahead? Yes! I actually think they taste better the next day. Just don’t let everyone know—otherwise, they’ll vanish overnight.
- Do I have to use real Oreos? Nah, supermarket brands work fine, and sometimes I even use those ridiculously chocolatey ones when they’re on sale.
- Can you freeze them? Technically, sure, but the texture goes a bit odd. Like, icy cheesecake isn’t really my thing—maybe for summer?
- Is there a way to make these vegan? Probably! I haven’t tried it but a friend swears by vegan cream cheese and coconut cream, and now I’m curious—if you crack it, let me know?
- Any quick fixes if I don’t have powdered sugar? Regular sugar in a pinch, though the texture isn’t as smooth. On second thought, a quick blitz in the blender to powder it helps.
All said and done, these No-Bake Oreo Cheesecake Cups are my go-to for days when dessert should be fun, not a whole production. Give ‘em a whirl—and if you tweak it or make a happy mistake, I’d love to hear about it. Enjoy, mate!
Ingredients
- 16 Oreo cookies, divided
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 2 tablespoons melted butter
- Extra crushed Oreo for topping (optional)
Instructions
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1Crush 12 Oreo cookies into fine crumbs using a food processor or zip-top bag and rolling pin. Reserve 4 cookies for garnish.
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2In a small bowl, mix the Oreo crumbs with melted butter until evenly combined. Spoon the mixture evenly into the bottoms of 4 serving cups and gently press to form a crust.
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3In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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4In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
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5Spoon or pipe the cheesecake filling over the Oreo crusts in each cup. Crush the remaining Oreo cookies and sprinkle on top for garnish.
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6Chill the cheesecake cups in the refrigerator for at least 1 hour before serving. Enjoy cold.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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