Ingredients
Scale
- 24 Oreo cookies, divided
- 8 oz (226 grams) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
- 1 tablespoon powdered sugar
- Additional crushed Oreos for garnish
Instructions
- Crush 12 Oreo cookies into fine crumbs and mix with melted butter to form the crust. Line a muffin tin with paper liners and press the crumb mixture into each cup.
- In a bowl, beat the softened cream cheese with sugar, then add vanilla extract. In another bowl, whip cream with powdered sugar until stiff peaks form, and fold into cream cheese mixture.
- Spoon or pipe the cheesecake filling into each cookie crust, garnishing with crushed Oreos on top.
- Chill in the refrigerator for at least 2 hours until the filling is set, then serve cold.
Notes
- Store cookie cups in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze cookie cups for up to a month and thaw before serving.
- Customize toppings with fruits, chocolate chips, or caramel as desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie cup
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg