Why You’ll Love No‑Bake Cookies & Cream Cheesecake Cups Recipe

Only five ingredients—super simple to put together
No baking required, perfect for when you don’t want to heat up the kitchen
Already portioned into individual cups, no slicing or fuss
Easily adaptable (use different cookie flavors, make gluten‑free, etc.)
Can be made ahead of time and stored

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheese (softened)
powdered sugar
vanilla extract
whipped topping (e.g. Cool Whip)
Oreo cookies (or your favorite sandwich cookies)

Directions

Place the Oreos in a sealable plastic bag and crush them using a rolling pin or sturdy spoon. The pieces can be coarse — you don’t need powder.
Spoon about 1½ to 2 tablespoons of the crushed Oreos into the bottoms of six dessert dishes (around ¾ to 1 cup size).
In a mixing bowl, beat the softened cream cheese and powdered sugar until creamy and smooth. Add the vanilla and mix to combine.
Gently fold in the whipped topping until well incorporated.
Fold in the remaining crushed Oreos into the cheesecake mixture.
Divide the filling evenly among the dessert cups, pressing gently into the cookie base to fill gaps.
Chill the cups for about 1 hour (or longer) until set.
Before serving, top with whipped cream and extra crushed Oreos or cookie pieces.

Servings and timing

Servings: 6 cups
Prep time: 15 minutes
Chill time: 30 minutes (or up to 1 hour)
Total time: ~45 minutes

Variations

Use alternate cookie varieties (Golden Oreos, mint, peanut butter flavored, gluten‑free versions)
Add a hint of peppermint extract along with mint cookies for a mint twist
Instead of individual cups, make a single dessert in an 8×8″ pan or baking dish by layering more cookie crust and cheesecake filling — though it won’t slice as cleanly
Layer the fillings and crumbs to create a parfait effect

Storage/Reheating

Store the cheesecake cups in the refrigerator, tightly covered or in an airtight container, for up to 5 days.
If your cups don’t have lids, cover them with plastic wrap and then foil to minimize exposure.
You can also freeze them (wrapped well, ideally twice) for longer storage, then thaw overnight in the fridge before serving.

FAQs

1. Can I make these ahead of time?

Yes — making them the day before is great. Chilling them overnight allows flavors to meld, and they’ll be set and ready to serve.

2. Do I need to use full‑fat cream cheese?

While full‑fat gives the best texture, you can use a reduced‑fat version. Just avoid a zero‑fat version, as it may not set as well.

3. What can I substitute for the whipped topping?

You can make homemade whipped cream using heavy cream and sugar. It may require extra stabilization to hold shape as well as a commercial topping.

4. Will the cookies at the bottom stay crunchy?

They soften over time in the refrigerator. If you prefer more crunch, add extra cookie bits just before serving.

5. Can I make a gluten‑free version?

Yes — just use gluten‑free sandwich cookies instead of regular Oreos. The rest of the recipe is naturally gluten‑free.

6. How long can they stay in the freezer?

In a well‑wrapped container, they can be frozen for up to about 3 months. Thaw slowly in the refrigerator before serving.

7. Can I omit the powdered sugar?

It’s there to help sweeten and firm up the cheesecake filling. If you skip it, the texture will be softer and less stable.

8. Will this work in a springform pan?

It can set, but it likely won’t hold clean slices by itself — it’s best in cups or a dish you spoon from.

9. Can I layer more than one cookie/cheesecake layer?

Yes — you can layer crumbs and cheesecake alternately to build a parfait style dessert. Just ensure even portions.

10. What if I don’t have individual dessert cups?

Use small bowls or even glasses of ¾ to 1 cup capacity. You could also go with one larger pan, though presentation will differ.

Conclusion

These no‑bake cookies & cream cheesecake cups are a fantastic go-to when you want a creamy, indulgent dessert without turning on the oven. With just five simple ingredients and easy steps, you can have a crowd-pleasing treat ready in under an hour. Whether served in cups for individual portions or adapted into a shared dish, this recipe is versatile, customizable, and perfect for make‑ahead entertaining.

No‑Bake Cookies & Cream Cheesecake Cups

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These No Bake Cookies and Cream Cheesecake Cups are a simple and delicious dessert made with crushed Oreo cookies, creamy cheesecake filling, and whipped topping. Perfect for a quick, individual-sized treat with no oven required!

Author: Emily
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes (includes chilling time)
Yield: 6 servings
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

Ingredients

12 Oreo cookies, crushed (plus extra for topping)
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 cup whipped topping (e.g., Cool Whip)
6 Oreo cookies, chopped (to fold into the cheesecake mixture)

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Instructions

Crush 12 Oreo cookies and press about 2 tablespoons into the bottom of each serving cup to form the crust.
In a mixing bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, and beat until well combined.
Fold in the whipped topping gently until smooth and fluffy.
Stir in the chopped Oreo cookies.
Spoon the cheesecake mixture evenly into the prepared cups over the crust.
Top each cup with extra crushed Oreos if desired.
Chill in the refrigerator for at least 1–2 hours before serving.

Notes

You can make these ahead of time and store in the fridge for up to 3 days.
Use gluten-free sandwich cookies for a gluten-free version.
Soften the cream cheese well for the smoothest texture.
You can use homemade whipped cream instead of store-bought topping if preferred.

Nutrition

Serving Size: 1 cheesecake cup
Calories: 350
Sugar: 20g
Sodium: 250mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg