Oreo No-Bake Cheesecake Cups

By Tyla | Last modified on Dec 7, 2025

Featured in: Desserts

Oreo No-Bake Cheesecake Cups are a delightful combination of crunchy Oreo crusts filled with a rich, creamy cheesecake mixture. This individual-sized treat is ideal for gatherings or simple indulgence, perfectly balanced with decadent flavors and a light whipped topping.

Whether you’re hosting a party or craving a sweet comfort dessert, these cups offer an easy yet impressive option. The blend of textures from the crumbly cookie base and silky cheesecake filling makes every bite a delicious experience.

Why You’ll Love This Recipe

Easy to prepare with no complicated baking skills required.
Individual portions make serving and sharing effortless and mess-free.
A perfect blend of crunchy Oreos and creamy cheesecake for irresistible flavors.

Ingredients

Oreo Cookies (20 cookies): Finely crushed to create a crunchy, flavorful base for each cheesecake cup.
Unsalted Butter (5 tablespoons, melted): Binds the Oreo crumbs together to form a firm and rich crust.
Cream Cheese (8 ounces, softened): Provides the creamy and smooth texture essential for cheesecake filling.
Granulated Sugar (1/2 cup): Sweetens the cheesecake mixture, balancing the tanginess of cream cheese.
Sour Cream (1/4 cup): Adds tang and moisture, enhancing the cheesecake’s creaminess.
Whipped Cream (1 cup, for topping): Light and fluffy topping that adds a pleasant creaminess and visual appeal.
Mini Chocolate Chips (1/4 cup, optional): Adds texture and a subtle chocolate burst within the cheesecake filling.

Instructions

Preheat and Prepare the Crust: Preheat your oven to 350°F (175°C) to ensure even cooking. Crush the Oreo cookies finely to create a crumbly base, then mix them with melted butter. The butter helps bind the crumbs into sturdy crusts that will hold the cheesecake filling without falling apart.
Form Oreo Base in Muffin Tin: Line a muffin tin with cupcake liners to simplify serving and cleanup. Press about one tablespoon of the Oreo and butter mixture firmly into each liner to create an even crust layer. Firm pressure helps the crust set properly, providing a solid foundation for the filling.
Prepare the Cheesecake Filling: Beat softened cream cheese with granulated sugar until light and fluffy to ensure a smooth texture. Add sour cream and mix thoroughly to balance the flavor and moisture. For an optional chocolate touch, gently fold in mini chocolate chips, stirring carefully to maintain a smooth batter.
Fill and Bake the Cups: Spoon the cheesecake filling evenly over each Oreo crust, filling just below the rim. Bake for 15-18 minutes until the filling is mostly set but still slightly jiggly in the center, which guarantees a creamy consistency after chilling. Allow to cool completely to room temperature before refrigerating.
Chill and Garnish: After cooling, refrigerate the cheesecake cups for at least 3 hours to firm up the filling. Once chilled, top each cup with a generous dollop of whipped cream and a sprinkle of crushed Oreos for added texture and contrast.

You Must Know

Softening the cream cheese ahead of time is crucial for a smooth, lump-free filling.
Baking the cheesecake cups briefly sets the filling perfectly, ensuring the right texture.
These cups should be refrigerated for best taste and structure — avoid skipping chilling.

Storage Tips

Store these cheesecake cups in an airtight container in the refrigerator for up to 3 days to maintain freshness. For longer storage, freeze them without whipped cream topping for up to one month; thaw in the fridge before serving.

Serving Suggestions

Serve these Oreo No-Bake Cheesecake Cups chilled for the best texture. Pair them with fresh berries or drizzle with chocolate syrup for extra decadence. They make a lovely sweet finish to any meal or a tempting snack with afternoon coffee.

Professional Tips

Use room temperature cream cheese to prevent lumps and achieve a smooth filling.
Press the Oreo crust firmly to ensure it holds together when serving.
Chilling time is essential; rushing this step will affect texture and flavor.

FAQs

Can I use a different cookie for the crust?: Yes, graham crackers or chocolate wafer cookies can be substituted for Oreos, but the taste and color will vary slightly.
Is it necessary to bake these cheesecake cups?: Baking helps set the cheesecake filling for a perfect texture, but you can refrigerate them without baking for a softer, no-bake style.
Can I prepare these cups ahead of time?: Absolutely! These cups can be assembled a day in advance and stored refrigerated until ready to serve.
How do I prevent the crust from being soggy?: Mixing the Oreo crumbs with melted butter and pressing firmly before baking creates a sturdy, crisp crust that resists sogginess.
Can I freeze these cheesecake cups?: Yes, freeze without the whipped cream topping in an airtight container for up to one month. Thaw overnight in the refrigerator before serving.
Can I use regular whipped cream instead of store-bought?: Freshly whipped heavy cream works wonderfully and adds a rich, creamy texture as a topping.
What do I do if my cream cheese is too cold?: Let it sit at room temperature for about 30 minutes before mixing to ensure smooth blending and avoid lumps.