No-Bake Oreo Cheesecake Cups

I can’t believe this is the first cheesecake recipe I’m sharing on here. I used to make no-bake cheesecakes all the time, and somehow, they never made it to the blog. But this summer, I’m focused on filming and posting all the chilled desserts I love; no bake, super easy, and with as few ingredients as possible (steps too, because too many steps would just make me not want to bake anymore).

So far I’ve shared a tiramisu recipe with no eggs, and followed it with a Nutella tiramisu that also skips the eggs. And right now, as I’m writing this post, I’m filming a no-bake Biscoff cheesecake that uses my 3-ingredient homemade Biscoff spread (it’s currently chilling in the fridge and I cannot wait to post it on here!). I believe I’m going to end up making a lot of cheesecake and tiramisu flavours before the end of the summer!

I wanted to start simple, and of course with a cookie everyone loves: Oreos! These no-bake cheesecake Oreo cups are creamy, easy to portion, and they’re so fun to serve. You don’t need gelatin, you don’t need to bake anything, and the filling is just a few ingredients mixed in one bowl. I kept the sweetness light because the Oreos already bring in a good amount of sugar, and the result is perfectly balanced.

Ingredients to make Oreo cheesecake:

• Oreo Cookies: These make the base. I used regular Oreos with the filling and simply blended them into crumbs. No need to scrape anything off; fewer steps, better taste, and it holds together beautifully.
• Unsalted Butter: Mixed with the crushed Oreos to create that classic cheesecake crust. I always go for unsalted so you can better control the flavor. Salted butter might leave a salty aftertaste.
• Whipping Cream: Use cold cream with at least 35% fat so it whips properly and holds structure. It helps make the filling airy and creamy without needing gelatin.
• Cream Cheese: Make sure it’s full-fat. Light cream cheese won’t give the same texture or flavor. It’s the base of your cheesecake filling, so it really matters here.
• Granulated Sugar: Most no-bake cheesecake recipes call for powdered sugar, but I wanted to use granulated sugar since it’s what most of us already have at home. It will dissolve don’t worry, you will not feel the crunch of the granules at all.
• Vanilla Extract: Vanilla adds warmth, enhances richness, and balances the flavors. I add it in almost all my dessert recipes.
• Milk Chocolate: Totally optional, but I melted some with cream to create a quick ganache for the topping. It adds a rich finish and makes them look so good when served. You can skip it, or top with crushed Oreos if you prefer. The decoration is always up to you!

Measurements are posted in the recipe card below the instructions.

1. Add the Oreos to a blender or food processor and blend until they turn into fine crumbs.

2. Pour in the melted butter and blend again until everything is combined. You should end up with a crumbly texture. Divide this mixture between your cups. No need to press down too firmly, because these are cups, not a cake base.

3. In a bowl, add the cream cheese, sugar, vanilla, and cold whipping cream. Start mixing on low speed, then increase to high. You want to mix until the cream thickens and soft peaks form. The texture won’t be super stiff because everything is blended together, so it should take around 1 to 2 minutes. Just stop once the mix looks smooth and creamy, don’t overwhip or it can get grainy.

4. Chop up a few extra Oreos and fold them into the cream mixture. I used 4 cookies, but feel free to add more if you like.

5. To assemble, layer some cream on top of the Oreo base you added in step 1. I used a little more of the base to sprinkle over the cream, then topped with another spoon of cream. You can layer them however you like.

6. Let them chill in the fridge for an hour or so.

7. For the ganache, simply combine milk chocolate and cream in a bowl, then microwave for 30 seconds. Stir until smooth.

8. Spoon the ganache over the top of your cheesecake cups, but make sure the ganache is not hot when you pour it over, it should be at room temperature. You can swirl the cup around to smooth out the ganache.

You can serve them right away, but I highly recommend letting them chill for a few more hours. The texture gets even creamier, and the flavors really come together. You can also leave them overnight.