Ingredients
Scale
- 1 (8 oz) block of cream cheese, softened
- 1 (8 oz) Cool Whip or whipped topping
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 24-26 Oreo cookies (more as desired)
Instructions
- Start by crushing the Oreos. Place your Oreos into a plastic bag, seal it tight, and crush them into fine crumbs using a rolling pin.
- Create the bases by spooning 1 ½ to 2 tablespoons of crushed Oreos into the bottom of 6 small dessert dishes.
- In a mixing bowl, combine the softened cream cheese and powdered sugar, and beat until creamy. Add a teaspoon of vanilla extract and beat again until well mixed.
- Gently fold in the Cool Whip to keep it light and airy, and then fold in the remaining crushed Oreos into the cheesecake filling.
- Divide the cheesecake filling evenly across the dessert dishes, pressing it gently to secure the layers.
- Refrigerate the cheesecake cups for about 60 minutes or until ready to serve.
- Top with whipped cream and a sprinkle of crushed Oreos before serving.
Notes
Serve chilled for the best flavor and texture. These cups can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg