Description
These No Bake OREO Cheesecake Cups are creamy, easy, and perfect for dessert lovers—made with just 5 ingredients and no oven!
Ingredients
Scale
- 1 ½ cups heavy whipped topping (such as Cool Whip)
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 package Family Size OREO cookies (about 45–50 cookies)
- Whipped cream (for topping)
Instructions
- Crush the OREOs
Set aside 6–8 whole OREO cookies for garnish. Use a food processor or a zip-top bag with a rolling pin to crush the remaining cookies into fine crumbs. Reserve about ½ cup of crumbs for layering or topping. - Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and beat again until fully combined. Gently fold in the whipped topping using a spatula until the mixture is light and fluffy. - Assemble the cheesecake cups
In small dessert cups or jars, layer the crushed OREO crumbs at the bottom. Add a few spoonfuls of the cheesecake mixture on top. Repeat the layers as desired. Finish with a sprinkle of reserved OREO crumbs on top. - Chill before serving
Place the assembled cups in the refrigerator for at least 1 hour (or overnight) to allow the flavors to blend and the texture to firm up. - Top and serve
Just before serving, add a dollop of whipped cream on each cup and garnish with a halved or crushed OREO cookie.
Notes
Soften your cream cheese fully at room temperature to avoid lumps in the filling.
For a lighter option, use low-fat cream cheese and light whipped topping.
Add a splash of vanilla extract for extra flavor.
This recipe can be doubled easily for large gatherings.
Try serving in mason jars, wine glasses, or mini dessert shot cups for an elegant presentation.
Keywords: No Bake OREO Cheesecake Cups