Description
Delightful no-bake cheesecake cups made with creamy filling and crunchy Oreo crust, perfect for any occasion.
Ingredients
- 1 8 oz block of cream cheese, softened
- 1 8 oz Cool Whip or whipped topping
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 24-26 Oreo cookies (more as desired)
Instructions
- Crush the Oreos in a sealed plastic bag using a rolling pin or sturdy wooden spoon until you achieve fine crumbs.
- Spoon 1 1/2 – 2 tablespoons of the crushed Oreos into the bottom of 6 small dessert dishes. Set aside.
- In a mixing bowl, use a hand or standing mixer to whip the softened cream cheese and powdered sugar together until creamy and smooth.
- Add the vanilla extract and blend until fully combined.
- Gently fold in the Cool Whip, taking care not to deflate the mixture.
- Fold in the remaining crushed Oreos to incorporate into the filling evenly.
- Divide the cheesecake filling evenly across the dessert cups and gently press onto the crushed Oreo crust.
- Chill in the refrigerator for about 60 minutes or until you’re ready to serve.
- Top with whipped cream and a sprinkling of crushed Oreos just before serving.
Notes
For a firmer texture, consider freezing the dessert cups for a short while after chilling. For added flavor, garnish with fresh fruit or a drizzle of chocolate sauce.
