Strawberry Oreo Cheesecake Cup
These Strawberry Oreo Cheesecake Cups are a quick, no-bake dessert featuring layers of crunchy Oreo cookie base, creamy cheesecake filling, and juicy strawberries. Perfect for parties or a weeknight treat, they come together in about 20 minutes and are always a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (includes chilling)
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 12 Oreo cookies (about 120g)
- 3 tablespoons unsalted butter, melted (42g)
- 8 oz (225g) cream cheese, room temperature
- 1/3 cup powdered sugar (40g)
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy whipping cream (120ml), cold
- 1 1/2 cups fresh strawberries (about 225g), hulled and diced
- 1 tablespoon granulated sugar (12g, optional, for strawberries)
- 1 teaspoon lemon juice
- Optional toppings: extra Oreo crumbs or mini Oreos, whipped cream, chocolate shavings
Instructions
- Place Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, crush cookies in a zip-top bag with a rolling pin.
- Stir melted butter into the cookie crumbs until evenly moistened and the mixture clumps together.
- Spoon about 2 tablespoons of the Oreo mixture into the bottom of each dessert cup (6-8 oz size) and press down firmly to form a base. Chill cups in the fridge while preparing the filling.
- In a large bowl, beat cream cheese with a hand mixer on medium speed until smooth, about 1 minute. Add powdered sugar and vanilla extract, then beat until fluffy and fully combined.
- In a separate bowl, whip cold heavy cream until stiff peaks form, about 3-4 minutes.
- Gently fold the whipped cream into the cream cheese mixture with a spatula, using slow strokes to keep the filling light and airy.
- Spoon about 1/4 cup of the cheesecake filling over each Oreo base and smooth the tops.
- Hull and dice strawberries. Toss with granulated sugar and lemon juice in a bowl. Let sit for 5-10 minutes until juicy and glossy.
- Spoon a generous layer of strawberries over each cheesecake cup. Add optional toppings if desired.
- Refrigerate the assembled cups for at least 1 hour before serving for best texture. Serve chilled.
Notes
For best results, use full-fat cream cheese and let it come to room temperature before mixing. Don’t overwhip the cream. These cups can be made gluten-free with GF Oreo-style cookies and can be made ahead up to 2 days. Chill for at least 1 hour for the best texture. Optional toppings like whipped cream, extra Oreo crumbs, or chocolate shavings add a fun touch.
Nutrition
- Serving Size: 1 cup (1/6 of recipe)
- Calories: 310
- Sugar: 21
- Sodium: 210
- Fat: 19
- Saturated Fat: 11
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: strawberry cheesecake cups, Oreo cheesecake, no-bake dessert, easy cheesecake, party dessert, summer dessert, individual cheesecake, strawberry Oreo dessert