Cookies and Cream Dessert Cups
Individual no-bake dessert cups featuring crushed Oreo cookie crust and whipped cookies and cream cheesecake filling, perfect for parties, bake sales, and gatherings.
Equipment
- Food processor or zip-top bag with rolling pin
- Electric hand mixer
- Mixing bowls
- Piping bag with round tip
- 2-ounce plastic dessert cups with lids
Ingredients
Cookie Crust
- 2 cups chocolate sandwich cookies, finely crushed about 20 cookies
- 4 tablespoons unsalted butter, melted
Cookies and Cream Filling
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1/2 cup crushed chocolate sandwich cookies for folding into filling
Topping
- 28 mini Oreo cookies or additional cookie crumbs
Instructions
- Pulse chocolate sandwich cookies in a food processor until finely crushed, or place in a sealed zip-top bag and crush with a rolling pin until crumbs are uniform and fine.
- Transfer cookie crumbs to a medium bowl and stir in melted butter until mixture resembles wet sand and holds together when pressed.
- Portion approximately 1 tablespoon of cookie mixture into each 2-ounce plastic cup. Use the bottom of an empty cup to firmly press crumbs into an even layer at the bottom.
- In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed for 2 minutes until smooth and fluffy, scraping down sides as needed.
- Add cold heavy whipping cream and vanilla extract to the cream cheese mixture. Increase mixer speed to medium-high and whip for 3-4 minutes until stiff peaks form and filling holds its shape.
- Gently fold in 1/2 cup crushed chocolate sandwich cookies using a spatula, being careful not to deflate the whipped mixture.
- Transfer filling to a large piping bag fitted with a wide round tip. Pipe filling into each cup until about three-quarters full, leaving room for garnish.
- Top each dessert cup with a mini Oreo cookie or sprinkle of additional cookie crumbs. Seal cups with lids and refrigerate for at least 2 hours before serving.
Notes
Store dessert cups in the refrigerator with lids on for up to 2-3 days. Cups can be transported in a cooler and kept at room temperature for up to 2 hours.
For best results, ensure cream cheese is fully softened to room temperature to avoid lumps in the filling.
If mini Oreos are unavailable, use regular Oreo cookies broken into pieces or extra crushed cookie crumbs for topping.