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The easiest, 20 minute dessert you will ever that everyone will LOVE. These No Bake Oreo Cheesecake Cups are the perfect summer treat. 5 Ingredients and so simple to toss together!

No bake Oreo cheesecake cup topped with whipped cream and crushed Oreo cookies.
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Not sure I have ever met an Oreo I didn’t love. (Ok, maybe a couple of the random flavors, but every other kind has been heavenly.)

No bake, 5 simple ingredients, ready in about 20 minutes, and packed with Oreos–this Oreo cheesecake cups recipe is the dessert of my DREAMS.

I am not kidding about my obsession with Oreos: No Bake Oreo Truffles and these Oreo Chocolate Chip Cookies are the other loves of my life that include the classic sandwich cookie. I have 4 different flavors in my pantry right now.

Aside from the ease of this recipe, it’s also a very versatile treat. You can spoon it into a simple bowl or make it extra fancy and wow your guests with some fancy dishes and the perfect swirl of whipped cream on top.

You do you–just don’t forget to grab the Oreos at the grocery, ok?!

Why You Will Love These No Bake Oreo Cheesecake Cups:

  • Only 5 ingredients! That is the best part–super minimal ingredients. Only a handful of items to grab from the store if they aren’t already on hand and you are set to go!
  • Individual servings are ready to go! This recipe is always a huge hit for our family because it’s simple to serve. The dessert is already divided into servings so no cutting or scooping, etc.
  • No baking required. When a recipe is no bake, it’s definitely an easy recipe that we love for summer. No need to turn the oven on–just prep and chill!
  • Easily made gluten free. Oreos now have several gluten free options so it’s so nice if you need to make this recipe gluten free. That is the only thing that you need to change. Everything else is in the recipe already naturally gluten free.
  • Simple to vary! Lots of ways to make this your very own. You can use any Oreo flavor–mint, holiday themed, peanut butter, etc. So many choices. You can also vary the way you serve it if desired!

Recipe Ingredients:

  • cream cheese: I have only used full fat cream cheese in this recipe. You could use a reduced fat cream cheese but I would avoid one with zero fat.
  • powdered sugar: this will help sweeten the no bake cheesecake mixture as well as firm it up a bit.
  • vanilla: vanilla extract to add a level of flavor.
  • Cool Whip: You could also make some homemade whipped cream using heavy cream. I love the real deal, but when I want a super quick dessert, Cool Whip wins!
  • Oreos: There are so many options these days in the Oreo department. I love the traditional chocolate for these but have also loved this recipe with Golden Oreos, my second favorite flavor. You can also very easily make this gluten free now that there are several gluten free Oreo flavors.
Ingredients to make no-bake cheesecake cups

How to make this recipe:

There really isn’t a rule as to how you have to crush your Oreos. if you have a system that works well, go with it. I know some people use a food processor. That requires more dishes to clean so you won’t see me doing that!

  • Place the Oreos in a plastic bag. Use a rolling pin or a really sturdy, solid spoon to roll or pound the cookies until they are crushed. I prefer my Oreos to still be pretty decent sizes versus crumbs.
  • Spoon about 1 1/2 to 2 Tablespoons of crushed Oreos into the bottoms of 6 dessert cups–I used old glass yogurt jars and a couple of small 1 cup dishes. (you can technically make this recipe without the Oreo cookie bottom if desired. Just use about 6-8 less cookies).
  • Combine powdered sugar and softened cream cheese in a mixing bowl. Using an electric mixer, (hand mixer or stand mixer will work), mix until smooth and creamy. Work it slow at first to make sure you don’t get sprayed with powdered sugar (consider yourself warned.) Add the vanilla to the cream cheese mixture and beat until incorporated.
  • Gently fold in the Cool Whip to fully incorporate.
  • Fold in the remaining crushed Oreos.
  • Spoon the cheesecake filling evenly into the six dessert dishes and press down into the bowl to fill any gaps around the crushed Oreos at the bottom.
  • Chill for about 1 hour (if you can wait that long) before serving with a big dollop of whipped cream and perhaps a mini Oreos or half of a full sized cookie on top along with some oreo cookie crumbs to garnish!

Recipe Tips

  • You can layer this Oreo No-Bake Cheesecake dessert and make it more parfait like if desired. Or you can put in one larger dish and spoon it out to serve.
  • You could also make these as mini cheesecakes in a muffin tin by making the bottom into an Oreo crust and then piping or spooning the mixture into muffin liners. I don’t know the exact amount to date that it would make.
  • Any Oreo flavor will work–and there are tons of options these days.
  • Add about 1/2 teaspoon of peppermint extract and the mint Oreos to make this a mint cookies and cream treat.

How To Make This In One Dish:

If you want to make this into more of an Oreo Cheesecake, you can add it to an 8×8 inch square pan or small baking dish instead. If doing this, I suggest making more of an Oreo crust as made in this No Bake Chocolate Pie for easier serving.

You can also make this in a bread pan and add a layer of Oreos and a layer or cheesecake and repeat until all ingredients are used up.

The cheesecake sets up but it is not going to be sturdy enough for a springform pan with beautiful slices. It can get a bit messy!

Spoon in glass dessert glass with Oreo cheesecake mixture.

Storage:

These cheesecake cups will last in the refrigerator for up to 5 days if wrapped tightly or kept in an airtight container. If your individual dessert cups don’t have lids, you can cover with plastic wrap and then again with foil for longest storage. The Oreos will become much softer by the day.

You could freeze this recipe. Again, make sure it is tightly wrapped, twice for best results. Thaw overnight in the refrigerator.

Try these other treats:

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This recipe was originally published June 2020 and updated June 2024 with slight tweaks to make the recipe more successful and easier to make!

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5 from 19 votes

Oreo No-Bake Cheesecake Cups

The easiest, 20 minute dessert you that everyone with LOVE, these Oreo No-Bake Cheesecake Cups are the perfect summer treat. 5 Ingredients and so simple to toss together!
Prep Time: 15 minutes
Chill: 30 minutes
Total Time: 45 minutes
Servings: 6

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, more as desired
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Instructions 

  • Place the Oreos in a plastic bag and seal. Using a rolling pin or a sturdy wooden spoon, crush the Oreos. Spoon 1 1/2 – 2 tablespoons of the crushed Oreos to the bottom of 6 small dessert dishes (make sure dishes are at least 3/4 cup-1 cup size). Set aside.
  • Using a hand or standing mixer, whip cream cheese and powdered sugar until creamy and smooth. Add the vanilla and beat to mix in. Gently fold in the Cool whip to incorporate. Fold in remaining crushed Oreos.
  • Divide the cheesecake filling evenly across the dishes and gently press onto the crushed Oreos. Chill for about 1 hour or until ready to serve.
  • Top with whipped cream and more crushed Oreos before serving. Enjoy!

Notes

  • You can layer this Oreo No-Bake Cheesecake dessert and make it more parfait like if desired. Or you can put in one larger dish and spoon it out to serve.
  • Any Oreo flavor will work–and there are tons of options these days.
  • Add about 1/2 teaspoon of peppermint extract and the mint Oreos to make this a mint cookies and cream treat.

Nutrition

Calories: 408kcal, Carbohydrates: 50g, Protein: 5g, Fat: 22g, Saturated Fat: 11g, Cholesterol: 48mg, Sodium: 314mg, Potassium: 170mg, Fiber: 1g, Sugar: 35g, Vitamin A: 574IU, Calcium: 86mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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31 Comments

  1. Abe says:

    I just made this, it was awesome

    1. Lorie says:

      So happy to hear it!!

  2. Mehjabeen says:

    Hi is this dessert tooo soft or wil i b able to make in my springform pan an slice it

    1. Lorie says:

      Hi! It will set, but I don’t think it will hold up too well on its own for a springform pan. I will have to try soon and see!

  3. Mehjabeen says:

    Hi do I need butter to mix into my biscuits an also can I replace sugar for condensed milk

    1. Lorie says:

      Hi! You can add butter for the cookies on the bottom but I kind of like the cookies on their own. I haven’t made this recipe with condensed milk so I’m not sure. The powdered sugar help the cheesecake mixture set up which is why I used it in a no bake recipe.

  4. Emcc says:

    How do these Store?
    I want to make some to sell & wondered if I can Make Night before?

    Lmk! Please 💜

    1. Lorie says:

      Hi! Yes, making them a day in advance is great. That gives them time to set and the flavors to meld. Enjoy!

  5. Laverne says:

    Do you separate the cookie filling or crush altogether

    1. Lorie says:

      Crush all together!! No need to separate.

  6. Nicole says:

    Can you leave out the powder sugar since the cookies have their own sugar? If not what can I replace it with?

    1. Lorie says:

      Hi! The powdered sugar helps thicken up the cheesecake a bit and also will sweeten it. You could use some regular sugar if desired. If you don’t like super sweet, you may be ok to omit it, but the texture will be slightly different. Hope that helps!

  7. Nicole says:

    My husband would loves these! I wonder how my son would react to these delicious looking cups? Thanks for sharing.

    1. Lorie says:

      You bet Nicole. If the boys love them it’s always a win!