Name: Cookies and Cream No-Bake Cheesecake Cups
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 12 chocolate sandwich cookies (like Oreos), crushed; 2 tablespoons melted butter; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 6 additional chocolate sandwich cookies, chopped; Whipped cream and extra crushed cookies for topping (optional)

Dreamy, creamy, and irresistibly smooth, these Cookies and Cream No-Bake Cheesecake Cups are a sweet indulgence I can put together in minutes. With layers of crushed chocolate sandwich cookies and velvety cheesecake filling, each bite is a decadent dessert that satisfies my sweet tooth—without ever turning on the oven.

Why You’ll Love This Recipe

I love how easy and quick these no-bake cheesecake cups are to make. Whether I’m hosting a party, preparing a holiday treat, or just craving something indulgent after dinner, these mini desserts always deliver. There’s no need for complicated equipment or baking skills—just a few bowls and a fridge. They also look super cute in individual jars or cups, making them perfect for serving guests or for portion control during the week.

Ingredients

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

12 chocolate sandwich cookies (like Oreos), crushed

2 tablespoons melted butter

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

6 additional chocolate sandwich cookies, chopped (for folding in)

Whipped cream and extra crushed cookies for topping (optional)

Directions

I start by mixing the 12 crushed cookies with melted butter in a bowl until the crumbs are well coated.

Then I press the cookie mixture into the bottoms of 6 small jars or serving cups to form a base crust. I set those aside.

In a separate medium bowl, I beat the softened cream cheese until it’s silky smooth. Then I add the powdered sugar and vanilla extract and mix until well combined.

In another bowl, I whip the heavy cream until stiff peaks form—this gives the cheesecake that fluffy texture.

I gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air.

Next, I stir in the 6 chopped cookies, giving the filling that iconic cookies and cream flavor.

I spoon the cheesecake mixture over the cookie crust in each jar or cup.

Finally, I chill the cups for at least 2 hours to let them set, then top with whipped cream and extra crushed cookies before serving.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Chill Time: 2 hours

Total Time: 2 hours 15 minutes

Each serving contains approximately 375 kcal.

Variations

When I want to switch things up, I sometimes use golden sandwich cookies instead of chocolate ones for a different flavor twist. For a fruity variation, I fold in chopped strawberries or raspberries into the cheesecake mixture. If I’m going dairy-free, I substitute plant-based cream cheese and whipped topping. These cups also work great in mini muffin tins with liners for bite-sized versions.

Storage/Reheating

I store these cheesecake cups covered in the refrigerator for up to 4 days. They’re best served chilled, straight from the fridge. These don’t require reheating, but if I make them ahead, I wait to add the whipped cream topping until just before serving for the freshest look and taste.

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FAQs

Can I make these cheesecake cups ahead of time?

Yes, I often make them the night before a gathering. They actually set better when chilled overnight, making them perfect for prepping ahead.

Can I freeze these cheesecake cups?

I can freeze them without the topping. ThenI just wrap each cup tightly and thaw in the refrigerator before serving. I recommend adding whipped cream fresh after thawing.

What kind of cream cheese works best?

I always use full-fat block cream cheese for the richest texture. Whipped or spreadable cream cheese doesn’t set as firmly and can change the consistency.

How do I crush the cookies?

I place the cookies in a zip-top bag and crush them with a rolling pin. It gives me control over how fine or chunky I want the crumbs.

Can I use store-bought whipped topping instead of whipping cream?

Absolutely. When I’m short on time, I use store-bought whipped topping as a shortcut. It makes the prep even faster and still tastes great.

Conclusion

These Cookies and Cream No-Bake Cheesecake Cups are the ultimate hassle-free dessert I turn to when I want something sweet, creamy, and crowd-pleasing. Whether I’m making them for a party or just a treat for myself, they never disappoint. With no baking and minimal effort, they’re proof that indulgence doesn’t have to be complicated.

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