Mini Oreo Dessert Cups with Whipped Cream Cheese Filling
These no-bake mini Oreo dessert cups are creamy, sweet, and packed with cookies and cream flavor. Perfect for parties or make-ahead treats, they feature a fluffy whipped cream cheese filling and a mini Oreo on top — served chilled and ready to enjoy.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 24 cups 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 package (14 oz) Oreo cookies (reserve 24 mini Oreos for topping)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups heavy whipping cream, cold
- 1/4 tsp salt
- 24 mini plastic cups with lids (2 oz size)
Instructions
- Finely crush the Oreo cookies (excluding the mini Oreos for topping) in a food processor or by sealing them in a plastic bag and crushing with a rolling pin. Set aside.
- In a mixing bowl, beat softened cream cheese until smooth.
- Add powdered sugar, salt, and vanilla extract to the cream cheese and beat until well combined.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in batches until the mixture is light and fluffy.
- Fold in the crushed Oreo cookies until evenly distributed.
- Spoon or pipe the mixture evenly into the mini dessert cups.
- Top each dessert cup with one mini Oreo.
- Cover with lids and refrigerate for at least 2 hours, or until ready to serve.
Notes
- For best results, use cold mixing bowls and beaters when whipping cream.
- Can be made up to 2 days in advance and stored in the refrigerator.
- Try different Oreo flavors for a fun twist.
- Chill thoroughly for the best texture and presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg