The easiest 20-minute dessert everyone will LOVE. These No Bake Oreo Cheesecake Cups are a perfect summer treat—just 5 ingredients and simple to pull together!
I’m pretty sure I’ve never met an Oreo I didn’t like. (Maybe a few of the odd limited-edition flavors, but most are downright delicious.)
These no-bake Oreo cheesecake cups require just five ingredients, take about 20 minutes to prepare, and are loaded with cookie goodness—truly the dessert of my dreams.
They’re incredibly versatile: spoon them into simple bowls for casual family desserts or serve in pretty glasses with a swirl of whipped cream to impress guests.
Do yourself a favor and pick up a sleeve of Oreos at the store—then have fun customizing the flavor. If you love no-bake desserts, this one pairs nicely with other favorites like no-bake mini cheesecakes and chilled pies.
Why You Will Love These No Bake Oreo Cheesecake Cups
- Only 5 ingredients! Minimal shopping and fuss—perfect when you want a quick dessert.
- Individual servings ready to go. No slicing or portioning—just grab a jar and serve.
- No baking required. Ideal for warm weather or when you don’t want to heat the kitchen—just mix and chill.
- Easily made gluten free. Use gluten-free Oreos and the rest of the recipe is naturally gluten free.
- Simple to vary. Swap Oreo flavors—classic chocolate, Golden, mint, or seasonal varieties all work great.
Recipe Ingredients:
- Cream cheese: Full-fat cream cheese works best for the richest texture. Reduced-fat can be used, but avoid fat-free varieties for best results.
- Powdered sugar: Sweetens the filling and helps it set up slightly.
- Vanilla: A touch of vanilla extract adds depth of flavor.
- Cool Whip: Store-bought whipped topping speeds things up. If you prefer, use homemade whipped cream made from heavy cream for a fresher taste.
- Oreos: Use your favorite Oreo flavor. Traditional chocolate Oreos are classic here, but Golden or gluten-free varieties are excellent alternatives.
How to make this recipe
Crush the Oreos however you like—plastic bag and rolling pin, a heavy spoon, or a food processor if you don’t mind extra cleanup. I prefer a bit of chunk for texture rather than turning everything into dust.
- Put Oreos in a resealable bag and crush with a rolling pin or sturdy spoon. Reserve about 1 1/2–2 tablespoons per cup for the bottoms of six small dessert dishes (roughly 3/4 to 1 cup capacity each).
- In a mixing bowl, beat softened cream cheese with powdered sugar until smooth. Add vanilla and mix until combined. Gently fold in the Cool Whip until the filling is light and even.
- Fold in most of the remaining crushed Oreos, reserving some for garnish.
- Spoon the filling evenly into the six dessert dishes and press slightly to settle the mixture onto the Oreo base.
- Chill for about 1 hour before serving. Top each cup with a dollop of whipped cream and extra crushed Oreos or a mini cookie for garnish.
Recipe Tips
- Make parfait-style layers by alternating cookie crumbs and filling, or assemble the whole mix in one larger dish for family-style serving.
- To make mini cheesecakes, press a thicker Oreo crust into muffin cups lined with liners and pipe or spoon the filling in. They’re great for parties.
- Try different Oreo flavors for variety. Add 1/2 teaspoon peppermint extract and use mint Oreos for a minty twist.
How To Make This In One Dish:
For a single-dish dessert, spread the mixture into an 8×8-inch pan. Consider making a thicker Oreo crust for structure, then spoon or spread the filling on top. Chill, slice, and serve—though slices may be softer than a traditional baked cheesecake.
You can also assemble in a loaf pan, layering cookies and filling until ingredients are used. Keep in mind the texture is creamy and not as firm as a baked cheesecake, so servings may be a bit messy but delicious.
Storage:
Store the cheesecake cups in the refrigerator for up to 5 days in an airtight container or well-wrapped. If containers don’t have lids, cover them tightly with plastic wrap and foil. Note that the Oreos will soften over time.
These cups freeze well when tightly wrapped; thaw overnight in the refrigerator before serving.
Try these other treats:
- No Bake Caramel Apple Cheesecake
- No Bake Chocolate Peanut Butter Bars
- Homemade Jello Pudding Pops
- Dulce de Leche Cheesecake Brownies
- 5 Minute Cheesecake Dip
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This recipe was originally published June 2020 and updated June 2024 with small tweaks to improve success and simplicity.
Oreo No-Bake Cheesecake Cups
Ingredients
- 1 8 oz block of cream cheese, softened
- 1 8 oz. Cool Whip or whipped topping
- 2/3 c powdered sugar
- 1 tsp vanilla
- 24-26 Oreo cookies
Instructions
-
Place Oreos in a sealed plastic bag and crush with a rolling pin or sturdy spoon. Spoon 1 1/2–2 tablespoons of crushed Oreos into the bottom of six small dessert dishes. Set aside.
-
Using a hand or stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla and mix. Gently fold in Cool Whip, then fold in most of the remaining crushed Oreos.
-
Divide the filling among the dishes, pressing gently to settle the mixture onto the cookie base. Chill for about 1 hour or until ready to serve.
-
Top with whipped cream and extra crushed Oreos before serving. Enjoy!
Notes
- You can layer this dessert to make parfaits or assemble it in one larger dish and scoop to serve.
- Any Oreo flavor works—experiment with seasonal or limited-edition varieties.
- Add 1/2 teaspoon peppermint extract and use mint Oreos for a minty cookies-and-cream version.
Nutrition
Carbohydrates: 50 g
Protein: 5 g
Fat: 22 g
Nutrition information is an approximation.