No-bake Oreo Dessert Cups are a delicious, cool, and creamy treat for every cookies and cream enthusiast! They’re easy to make, with a thick mousse-like mixture piped on top of a crunchy Oreo base.
Cookies and Cream Dessert Cups
Our easy Oreo Dessert Cups recipe reminds me of my individual dirt cake cups, but instead of making multiple layers of crushed cookies and creamy pudding, I’ve made them single-stacked, like mini cookies and cream no-bake cheesecake bites!
These Oreo cookies and cream dessert cups are smaller in size and easier to hold (especially for little hands) than its large size cousin, the classic Oreo dirt cake, but they’re just as much fun to eat without the Gummy worm garnish and easier to pass around at parties!
Oreo Dessert Cups Ingredients
- Oreo cookies: You can substitute generic chocolate sandwich cookies for the Oreo brand. Do not use double-stuff cookies – they will have too much stuffing.
- Salted butter: I recommend using salted butter in the crust layer, as it helps to balance the sweetness; however, unsalted butter can also help bind the cookie crust. If you use unsalted, add a dash of salt.
- Cream cheese: Ensure the cream cheese is at room temperature before starting. Softened cream cheese is easier to mix with powdered sugar and will give you a smooth filling.
- Powdered sugar: Sweetens and stabilizes the cream cheese mixture.
- Heavy whipping cream: Heavy cream helps the cookies and cream filling whip up and become light and fluffy.
- Pure vanilla extract: I prefer the taste of pure vanilla extract, but imitation vanilla extract will work in a pinch.
- Oreo minis: If you can’t find mini Oreos, you can use the regular size and cut them into smaller pieces.
See the recipe card for full information on ingredients and quantities.
How to Make Oreo Dessert Cups
- Coat The Crumbs: Combine the crushed Oreos with melted butter and stir coat. Add and tamp down the buttered crumbs into the bottom of each cup.
- Form The Filling: Whisk the cream cheese until smooth and then mix in the powdered sugar, ½ cup at a time, until smooth. Scrape down the sides, add the heavy cream and vanilla, and continue to mix until thick. Fold in the remaining crushed cookies.
- Cover The Crumbs: Pipe the cookies and cream filling on top of the buttered cookie crumbs, about ¾ full.
Pro-Tip: I used 2 ounce cups and purchased them on Amazon. - Decorate The Dessert: Place an Oreo mini on top of the cookies and cream filling.
- Serve: Cover and chill in the refrigerator until ready to serve. Enjoy!
Serving Suggestions
When serving your Oreo cups, don’t forget to provide spoons or mini dessert forks for easy eating! Cookies and cream cups are perfect for parties, potlucks, or picnics.
- Fill Your Cups: I used 2 ounce disposable cups that I found on Amazon.
- Grab A Garnish: Add a sprinkle of cookie crumbs, chocolate shavings, or a dollop of Cool Whip for extra flavor and decoration.
- Display Your Dessert: I love the portability and pre-portioned size of preparing my mini desserts in a cup. However, there are many other fun ways to display your dessert. Why not make a multi-serving dessert in a pan, like my dirt cake, or assemble your treat in a glass trifle dish? Get creative and make fancy Oreo cookie cups in mini flower pots or display it like dirt in a bucket with artificial flowers or bugs. Then serve your snack with a small shovel and devour the dirt with a spoon!
Tips & Variations
- Crush The Cookies: You can crush your Oreo cookies in a blender or food processor if you want them to have a fine crumb consistency or you can place the cookies in a Ziploc bag and crush them with a rolling pin. Make sure you crush the entire cookie and do not remove the filling!
- Transfer On A Tray: I like to line up my plastic cups on a flat, firm, moveable surface like a tray or cookie sheet. This makes it easier to move them back and forth from the fridge.
- Use Other Oreos: Choose your favorite flavor or type of Oreo cookies. Chocolate creme Oreos, birthday cake Oreos, and red velvet Oreos pair perfectly with the cookies and cream mousse mixture. You can even substitute gluten free Oreo cookies for regular Oreo cookies.
How To Soften Cream Cheese
To soften, simply remove the package cream cheese from the foil and place it on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave it on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours, or it could start to grow bacteria that could lead to food-borne illness.
Proper Storage
- To Store: Covered dessert cups will keep in the refrigerator for up to 3 days.
- To Freeze: You can freeze the covered cups for up to 1 month.
More Party Food Recipes
- Shirley Temple Punch
- Booty Dip
- Ice Cream Sundae Trifle
- Magnolia Bakery Banana Pudding Recipe
- Deep Fried Oreos
If you tried this Oreo Dessert Cups Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Oreo Dessert Cups
Serves — 28
Oreo Dessert Cups are a fun to eat treat, filled with the classic combination of cookies and cream. Crushed cookie base, cheesecake filling, and mini Oreo on top!
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Ingredients
- 2½ cups crushed Oreo cookie crumbs, with cream (You can substitute generic chocolate sandwich cookies for the Oreo brand) Divide 2 cups for crust and ½ cup for filling
- ¼ cup salted butter melted and cooled
- 8 ounces package cream cheese softened
- 1 cup powdered sugar
- 1½ cups cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 28 Oreo minis
Instructions
- Add 2 cups of the crushed cookie crumbs and the melted butter to a small mixing bowl (3-4 cups) Stir to completely coat the crumbs.2½ cups crushed Oreo cookie crumbs, with cream, ¼ cup salted butter
- Add 2 teaspoons of the buttered crumbs to each of the cups. Use either a spoon or an extra cup to tamp down the buttered crumbs.
- Using either a stand mixer with a wire whisk attachment, or a large mixing bowl with a handheld mixer on medium speed, mix the softened cream for about 1 minute until smooth. (It’s important that the cream cheese is softened to room temperature for smoother blending and no clumps are visible)8 ounces package cream cheese
- Add the powdered sugar, ½ cup at a time, mixing well after each ½ cup. (Be sure to use a silicone spatula to scrape down the sides of the mixer as you go)1 cup powdered sugar
- Add the cold heavy cream and vanilla. Continue to mix for another 2-3 minutes until the mixture has thickened. (The mixture should be thick enough to hold its shape when piped into the cups)1½ cups cold heavy whipping cream, 1 teaspoon pure vanilla extract
- Fold in the remaining ½ cup of crushed cookie crumbs.
- Add the cookies and cream filling to a disposable piping bag. (You can also use a gallon size ziplock with a corner snipped off)
- Snip the end of the piping bag off. Squeeze the cookies and cream filling on top of the buttered cookie crumbs. Fill the cup about ¾ of the way full.
- Place 1 of the Oreo minis on top of the cookies and cream filling. Top the cups with the lids and chill in the refrigerator until ready to serve. The dessert cups will keep in the refrigerator for up to 3 days. You can also freeze the cups for up to 1 month.28 Oreo minis
Jenn’s Notes
Storage:
- To Store: Covered dessert cups will keep in the refrigerator for up to 3 days.
- To Freeze: You can freeze the covered cups for up to 1 month.
- Crush The Cookies: You can crush your Oreo cookies in a blender or food processor if you want them to have a fine crumb consistency or you can place the cookies in a Ziploc bag and crush them with a rolling pin. Make sure you crush the entire cookie and do not remove the filling!
- Transfer On A Tray: I like to line up my plastic cups on a flat, firm, moveable surface like a tray or cookie sheet. This makes it easier to move them back and forth from the fridge.
- Use Other Oreos: Choose your favorite flavor or type of Oreo cookies. Chocolate creme Oreos, birthday cake Oreos, and red velvet Oreos pair perfectly with the cookies and cream mousse mixture. You can even substitute gluten free Oreo cookies for regular Oreo cookies.
Nutrition Info
Calories: 225kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 144mg | Potassium: 85mg | Fiber: 1g | Sugar: 16g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 3mg
The intro says they are 2 oz. cups she bought on Amazon.
Great idea and serving size for a kids party! What size is the cup? Where did you purchase? Thank you.
Can’t wait to makes these! Where can I buy the cups?
I just made these and found the little cups at a chain dollar store near me! They were 2oz. each, standard size you see for dressings and sauces in take out!