Oreo Dessert Cups
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!
Servings: 28 2 ounce cups
Calories: 225kcal
Equipment
- 28 2 ounce disposable condiment (or portion) cups with lids
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
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
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