Ingredients
1 block (8 oz) cream cheese, softened
1 container (8 oz) Cool Whip or 1 cup heavy cream plus 1 tbsp powdered sugar
2/3 cup powdered sugar
1 tsp vanilla extract
24 to 26 Oreo cookies, plus extra for topping
Instructions
Crush 24 Oreo cookies into fine crumbs using a food processor or bag and hammer
Divide ¾ of the crumbs into six foil cupcake liners or small cups
Press the crumbs evenly into the bottom of each liner to form a crust
In a bowl, blend softened cream cheese until smooth
Fold in Cool Whip or whipped cream
Stir in remaining ¼ of the crushed Oreos (minus 1-2 for optional topping)
Spoon the filling into prepared liners to be halfway full
Chill the cups for at least 2 hours before serving
Garnish with extra whole Oreos or optional cocoa powder
Notes
For vegan option, use plant-based cream cheese and non-dairy whipped topping
Chilling duration can be extended for longer set
Cover and store in fridge for up to 3 days
Serve chilled with optional fresh berries or sprinkles for added flair
- Prep Time: 15
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg