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Chocolate Oreo Cheesecake Cups

Chocolate Oreo Cheesecake Cups

Chocolate Oreo Cheesecake Cups — crushed Oreos on the bottom, rich chocolate cheesecake filling, more Oreos on top 🍫🖤 No oven. Double Oreo in every single cup.
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Prep Time 20 minutes
Chilling Time 1 hour 40 minutes
Total Time 2 hours
Servings: 12 cups
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust and Topping
  • 16 pieces Oreo cookies, crushed divided
Filling
  • 16 oz cream cheese, softened Ensure cream cheese is at room temperature for easy mixing
  • 1 packet chocolate pudding mix, dry 3.9 oz packet
  • 1/2 cup powdered sugar Sift to avoid lumps
  • 8 oz Cool Whip, thawed Gently fold into the mixture to maintain fluffiness

Equipment

  • Mixing Bowl
  • Muffin Tin

Method
 

  1. Line a muffin tin with cupcake liners.
  2. Divide half of the crushed Oreos among the liners.
  3. In a mixing bowl, beat the softened cream cheese until smooth.
  4. Add the dry chocolate pudding mix and powdered sugar to the cream cheese. Mix until well combined.
  5. Fold in the thawed Cool Whip until the mixture is smooth and fluffy.
  6. Spoon the cheesecake filling over the Oreo crusts in the liners.
  7. Top each cup with the remaining crushed Oreos.
  8. Chill in the refrigerator for at least 2 hours before serving.

Notes

These no-bake cheesecake cups are perfect for a make-ahead dessert. Keep them refrigerated until serving time. Consider garnishing with extra Cool Whip or a drizzle of chocolate syrup for an added treat.