Oreo No-Bake Cheesecake Cups
These Oreo cheesecake cups feature a crunchy cookie crust filled with creamy cheesecake, topped with whipped cream and crushed Oreos for a delightful, easy dessert.
Equipment
- 1 muffin tin
- 12 cupcake liners
- 1 mixing bowl
- 1 mixer
Ingredients
- 20 Oreo cookies for crust
- 5 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 cup whipped cream for topping
- Optional: 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Crush Oreo cookies into fine crumbs and combine with melted butter.
- Line a muffin tin with cupcake liners and press about one tablespoon of the Oreo mixture into each liner to form the crust.
- In a mixing bowl, beat the softened cream cheese with sugar until fluffy, then mix in sour cream until smooth. Fold in mini chocolate chips if desired.
- Fill each crust with the cheesecake mixture almost to the top. Bake for 15-18 minutes until set but slightly jiggly in the center.
- Allow the cheesecake cups to cool completely, then refrigerate until chilled.
- Top with whipped cream and sprinkle crushed Oreos before serving.
Notes
- Press crust mixture firmly for a stable base.
- Refrigerate at least 2 hours before serving for best texture.
- Store leftovers covered in the fridge up to 3 days.
- Mini chocolate chips add extra texture but are optional.