Mini Oreo Cheesecake Cups: Smooth. Sweet. Classic.

This no-bake recipe delivers the classic cookies-and-cream flavor you crave, perfectly portioned into individual, elegant cups. With a rich, velvety cheesecake filling loaded with crushed chocolate sandwich cookies, a crisp Oreo crust, and a cloud of whipped cream, these mini desserts are as beautiful as they are delicious. They are the ultimate crowd-pleaser for any occasion, from casual weeknight treats to elegant dinner parties.

Yields: 12 mini cups
Prep time: 20 minutes
Chill time: 4 hours (minimum)

Ingredients

For the Crust:

1 ½ cups (160g) finely crushed chocolate sandwich cookies (about 15 cookies, filling removed)
3 tablespoons (42g) unsalted butter, melted

For the Cheesecake Filling:

2 (8 oz / 226g each) packages full-fat cream cheese, softened to room temperature
¾ cup (150g) granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
1 cup (240ml) heavy whipping cream, cold
1 cup (110g) coarsely chopped chocolate sandwich cookies (about 10 cookies)

For the Topping:

1 cup (240ml) heavy whipping cream, cold
2 tablespoons (15g) powdered sugar
1 teaspoon pure vanilla extract
6 whole chocolate sandwich cookies, for garnish (optional)

Instructions

Prepare the Crust:

In a medium bowl, combine the finely crushed chocolate sandwich cookie crumbs and melted butter. Mix with a fork or spatula until all the crumbs are evenly moistened.
Place 12 paper or foil liners into a standard muffin tin.
Divide the crust mixture evenly among the 12 liners (about 1 tablespoon per liner). Use the bottom of a small glass or your thumb to firmly press the crumbs into an even layer at the bottom of each cup.
Chill the muffin tin in the refrigerator while you prepare the filling.

Prepare the Cheesecake Filling:

In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese until completely smooth and creamy (about 2 minutes). Scrape down the sides of the bowl.
Add the granulated sugar, vanilla extract, and salt. Beat on medium speed until fully incorporated and the mixture is fluffy (another 2-3 minutes).
In a separate, chilled bowl, use a hand mixer or a whisk attachment to beat the 1 cup of cold heavy cream on high speed until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in three separate additions using a large spatula. Be careful not to deflate the whipped cream; fold until just combined.
Fold in the coarsely chopped chocolate sandwich cookies.
Spoon or pipe the cheesecake filling evenly