No-Bake Oreo Cheesecake Cups (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
1 block (225g) cream cheese, softened
02 -
1 container (225g) whipped topping
03 -
160g powdered sugar
04 -
1 teaspoon vanilla extract
→ Crust & Topping
05 -
24-26 Oreo cookies, crushed (plus extra for garnish)
→ For Serving
06 -
Whipped cream for garnish
# Instructions:
01 -
Place the Oreos in a plastic bag and seal. Using a rolling pin or a sturdy wooden spoon, crush the Oreos. Spoon 1½-2 tablespoons of the crushed Oreos to the bottom of 6 small dessert dishes (make sure dishes are at least 180-240ml capacity). Set aside.
02 -
Using a hand or standing mixer, whip cream cheese and powdered sugar until creamy and smooth. Add the vanilla and beat to incorporate. Gently fold in the whipped topping. Fold in remaining crushed Oreos.
03 -
Divide the cheesecake filling evenly across the prepared dishes and gently press onto the crushed Oreo base. Chill for about 1 hour or until ready to serve.
04 -
Top with whipped cream and additional crushed Oreos just before serving.
# Notes:
01 -
These individual cheesecake cups can be prepared up to 24 hours in advance and kept refrigerated until serving.
02 -
For a firmer texture, allow cream cheese to soften at room temperature rather than microwaving it.