Description
Quick and easy Oreo No-Bake Cheesecake Cups with a creamy filling and crunchy cookie crust.
Ingredients
Scale
- 1 (8 oz) block of cream cheese, softened
- 1 (8 oz) container Cool Whip or whipped topping
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 24–26 Oreo cookies
Instructions
- Begin by crushing the Oreo cookies.
- Take small dessert dishes and scoop about 1.5 to 2 tablespoons of the crushed Oreos into the bottom of each dish.
- In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Next, add the vanilla extract to your cream cheese mixture.
- Gently fold in the Cool Whip and any remaining crushed Oreos until well combined.
- Divide the cheesecake filling among the dessert dishes, spooning it over the Oreo crusts.
- Chill the cheesecake cups in the refrigerator for at least one hour before serving.
Notes
For best results, ensure cream cheese is softened and do not skip the chilling time for proper set.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg