These no-bake cookies and cream dessert cups are a perfect treat for parties! With an Oreo cookie crust and fluffy cream cheese filling, they’re quick to assemble, individually portioned, and irresistibly delicious.
Why You’ll Love This
These Cookies and Cream Dessert Cups are the perfect party treat — no oven required! With a crunchy Oreo cookie base and a fluffy, creamy filling speckled with cookie crumbles, these mini desserts are irresistibly rich, sweet, and simple to make. Whether you’re hosting a birthday bash, baby shower, or holiday party, these chilled cups are guaranteed to impress. Plus, they’re individually portioned and mess-free, making them perfect for grab-and-go events.
Ingredients
For the Cookie Crust:
- 2 cups (320 g) crushed chocolate sandwich cookies (e.g., Oreos)
- ¼ cup (56 g) unsalted butter, melted
For the Cookies and Cream Filling:
- 8 oz (227 g) cream cheese, room temperature
- ¾ cup (150 g) granulated sugar
- 2 tsp vanilla extract
- 1 ½ cups (357 g) heavy cream
- ½ cup (80 g) crushed chocolate sandwich cookies
For Garnish:
- 28 mini chocolate sandwich cookies (or more crushed cookies)
Instructions
- Make the Cookie Base:
In a small bowl, mix crushed chocolate cookies with melted butter. Divide the mixture evenly between 28 2-ounce plastic cups. Use another cup or a spoon to press the crumbs firmly into the bottom. - Make the Filling:
In a medium bowl, beat cream cheese and sugar together until smooth using an electric hand mixer. Add vanilla and heavy cream, then whip on medium-high speed until light and fluffy. Gently fold in the additional crushed cookies. - Assemble the Cups:
Spoon or pipe the cookies and cream filling into each cup, filling about ¾ full. Top with a mini cookie or extra cookie crumbs. - Chill and Serve:
Seal the cups with lids and chill for at least 30 minutes before serving. They can be stored in the refrigerator for up to 3 days.
Notes
- Make-Ahead Friendly: These cups can be made a day or two in advance — just keep them chilled until ready to serve.
- Alternative Serving: If you prefer not to use plastic cups, this recipe can also be made in an 8×8-inch baking dish and sliced into bars or scooped out.
- Piping Tip: Use a piping bag for a cleaner, more professional presentation.
The Goods
Cookies and Cream Dessert Cups
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Easy no-bake Cookies and Cream Dessert Cups made with an Oreo crust and creamy whipped filling. Perfect for parties, showers, and make-ahead treats!
Recipes
For the Cookie Crust:
- 2 cups 320 g crushed chocolate sandwich cookies (e.g., Oreos)
- ¼ cup 56 g unsalted butter, melted
For the Cookies and Cream Filling:
- 8 oz 227 g cream cheese, room temperature
- ¾ cup 150 g granulated sugar
- 2 tsp vanilla extract
- 1 ½ cups 357 g heavy cream
- ½ cup 80 g crushed chocolate sandwich cookies
For Garnish:
- 28 mini chocolate sandwich cookies or more crushed cookies
Instructions
Make the Cookie Base:
- In a small bowl, mix crushed chocolate cookies with melted butter. Divide the mixture evenly between 28 2-ounce plastic cups. Use another cup or a spoon to press the crumbs firmly into the bottom.
Make the Filling:
- In a medium bowl, beat cream cheese and sugar together until smooth using an electric hand mixer. Add vanilla and heavy cream, then whip on medium-high speed until light and fluffy. Gently fold in the additional crushed cookies.
Assemble the Cups:
- Spoon or pipe the cookies and cream filling into each cup, filling about ¾ full. Top with a mini cookie or extra cookie crumbs.
Chill and Serve:
- Seal the cups with lids and chill for at least 30 minutes before serving. They can be stored in the refrigerator for up to 3 days.
Notes
Make-Ahead Friendly: These cups can be made a day or two in advance — just keep them chilled until ready to serve.
Alternative Serving: If you prefer not to use plastic cups, this recipe can also be made in an 8×8-inch baking dish and sliced into bars or scooped out.
Piping Tip: Use a piping bag for a cleaner, more professional presentation.
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