Oreo Cheesecake Cups

I’ve had so many requests for this recipe, and I’m so excited to finally share it with you! These mini Oreo cheesecakes are creamy, rich, and loaded with cookies-and-cream goodness. They’re super easy to make, no baking required, and perfect for parties, special occasions, or whenever you’re craving a little Oreo indulgence. Trust me, they disappear fast.

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How to Make Perfect Cheesecake Cups

Cheesecake cups are one of the easiest desserts to put together, but a few simple tips will help you get them just right every time:

1. Crush the biscuits finely – A smooth, even base helps the cheesecakes hold together. If you prefer a little crunch, leave a few small crumbs.

2. Pack the base firmly – Press the biscuit mixture down well so it sets into a sturdy foundation for your creamy filling.

3. Use cold double cream – The colder the cream, the quicker it whips and holds its shape, giving you that thick, luscious cheesecake texture.

4. Don’t overmix – Once the filling starts to thicken, stop whisking. Overmixing can make the mixture grainy.

5. Chill before serving – Give the cheesecakes plenty of time in the fridge to firm up. This makes them easier to pipe, decorate, and eat!

6. Top just before serving – Add whipped cream, Oreo crumbs, and garnishes at the last minute so they stay fresh and picture-perfect.

Equipment You’ll Need

• Mixing bowls (one large, one medium)

• Electric hand mixer or stand mixer (for whipping cream and cheesecake filling)

• Spatula (for folding ingredients)

• Rolling pin or food processor (to crush biscuits)

• Measuring cups and spoons (for portioning biscuit base)

• Dessert cups (recipe makes 16)

• Piping bags

• Piping nozzles (I used an 8W tip)

With these simple steps, you’ll have cheesecake cups that look as good as they taste — creamy, smooth, and absolutely irresistible!     

Print Recipe

Oreo Cheesecake Cups

Author: sabsbakes Cooking Method: No-Bake Cuisine: British

Difficulty: Beginner Prep Time 30 mins Total Time 30 mins

Servings: 16

Best Season: Suitable throughout the year

Description

Creamy Oreo cheesecake with a cookies-and-cream base, topped with whipped cream and extra Oreos. Perfect for parties and special occasions!

Ingredients

Servings

Biscuit Base

• 220 g Cookies & Cream Biscuits
• 30 g Melted Butter

Cheesecake

• 250 g Soft Cream Cheese
• 80 g Icing Sugar
• 1 tsp Vanilla
• 150 g Cookies & Cream Biscuits
• 450 ml Double Cream

Whipped Cream

• 150 ml Double Cream
• 30 g Icing Sugar
• 1 tsp Vanilla

Decorations

• 8 Oreos (Chopped in 1/2))
• 3 Oreos (Crushed)

Instructions

1. Make the base – Crush biscuits, pour in melted butter, and mix until evenly coated. Add 3 teaspoons of biscuit mixture into each cup (makes 16) and set aside.
2. Prepare the filling – In a bowl, mix cream cheese, icing sugar, vanilla, and crushed Oreos. Add cold double cream and whisk until the mixture thickens. Transfer to a large piping bag and pipe into each cup.
3. Set the cheesecakes – Gently tap each cup on the counter to release air bubbles, then refrigerate until firm.
4. Make the whipped cream – Whisk double cream, icing sugar, and vanilla to stiff peaks. Pipe a swirl on top of each cheesecake using your preferred piping tip (I used an 8W nozzle).
5. Decorate & serve – Sprinkle with crushed Oreos, top with a half Oreo, and enjoy!

Keywords: Oreo Cheesecake recipe, dessert cups, dessert cup recipes, easy recipes