Oreo Cheesecake Cups

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These Oreo cheesecake cups are a creamy, no-bake dessert layered with an Oreo crust, chocolate cheesecake filling, and whipped topping. Easy, quick, and perfect for parties.

Prep Time15

Cook Time0

chill time6

Course: Dessert

Cuisine: American

Servings:

Author: Shreya Walia

Ingredients

Crust

12 Oreos crushed in a food processor
3 tbsp Earth Balance Butter melted

Oreo Cheesecake Filling

3 tbsp Cream Cheese
1/4 c Sweetened Condensed Milk
4 tbsp Vanilla Soy Milk
1 tbsp Cocoa powder
1/4 c Melted Chocolate Chips
3 Oreos roughly crushed by hand

Garnish

Whipped Cream
Chocolate sauce or my homemade chocolate ganache see note below
Oreos roughly crushed by hand

Instructions

Make the crust: Crush 12 Oreos in a food processor until fine. Add melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Mix the cheesecake filling: Add cream cheese, sweetened condensed milk, soy milk, cocoa powder, and melted chocolate chips to a bowl. Blend with a hand mixer until smooth and creamy.
Fold in Oreos: Gently fold in hand-crushed Oreos for texture and authentic cookies-and-cream flavor.
Assemble the cups: Add a spoonful of crust mixture to each dessert cup and press down gently. Add cheesecake filling to halfway, top with a layer of whipped cream, then add another layer of cheesecake filling.
Chill the cups: Freeze overnight (or for at least 6 hours) for a firm cheesecake texture or refrigerate if you prefer a soft, pudding-like consistency.
Garnish: Before serving, top with whipped cream, extra crushed Oreos, and a drizzle of chocolate sauce or my homemade chocolate ganache.

Notes

You can use a store-bought chocolate sauce to drizzle on top of these oreo cheesecake cups, or my 2-ingredient homemade chocolate ganache! Either works.

Storage: Store your cheesecake cups in the fridge for up to 4 days or freeze for up to 2 months. If frozen solid, let them sit at room temperature for 10–15 minutes before serving. Add the whipped cream garnish right before eating to keep it fluffy.

Substitutions: Use any milk you prefer—almond, oat, or dairy milk all work. Replace cocoa powder with melted white chocolate for a cookies-and-cream twist. Swap Earth Balance for any melted butter.

Variations: Add crushed peppermint for a holiday version, layer with chocolate pudding for extra richness, or swirl in peanut butter for a Reese’s-style dessert.

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