These Cookies & Cream Dessert Cups are the ultimate no-bake party dessert cute, creamy, and impossible to stop eating. Each mini cup starts with a buttery Oreo-style cookie crust, then gets topped with a fluffy cookies-and-cream cheesecake filling that tastes like a bakery treat (but takes hardly any effort). They’re perfect for birthdays, holidays, baby showers, or anytime you need an easy make-ahead dessert for a crowd. Plus, serving them in little cups means no slicing, no mess, and instant grab-and-go sweetness. If you love no bake dessert cups and cookies and cream desserts, this one belongs on your Pinterest board.
table of contents
Time Breakdown
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Chill Time: 1–2 hours (optional but best)
- Total Time: 30 minutes (+ chilling)
- Yield: 28 (2-ounce) cups
Ingredients List
Chocolate Cookie Crust
- 2 cups (320 g) crushed chocolate sandwich cookies
- ¼ cup (56 g) butter, melted
Cookies & 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
Garnish
- 28 mini chocolate sandwich cookies (or extra crumbs)
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- 28 (2 oz) dessert cups with lids (or small jars)
- Mixing bowls
- Measuring cups & spoons
- Electric hand mixer or stand mixer
- Rubber spatula
- Small cookie scoop or spoon
- Piping bag (or zip-top bag with corner snipped)
Step-by-Step Beginner-Friendly Instructions
- Make the crust: Mix cookie crumbs + melted butter until it looks like wet sand.
- Fill cups: Spoon crumbs into cups (about 1 Tbsp each). Press down firmly using the bottom of another cup.
- Cream base: Beat cream cheese + sugar until smooth and lump-free (about 1–2 minutes).
- Whip it fluffy: Add heavy cream + vanilla. Whip on medium-high until light and fluffy, like a soft mousse. 😊
- Add cookies: Fold in the ½ cup crushed cookies gently so it stays airy.
- Pipe & top: Pipe filling into cups until ¾ full. Add a mini cookie on top. 🍪
- Chill: Cover and refrigerate 1–2 hours (or serve right away). Best texture when chilled!
Pro Tips
- Clean layers: Wipe cup edges before sealing for a neat party look.
- Make ahead: These stay perfect in the fridge for 2–3 days.
- Extra thick filling: Chill the mixing bowl + beaters for 10 minutes before whipping.
- Serving idea: Add a drizzle of chocolate syrup for extra “wow.”
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 (2-oz cup) | 230 | 3g | 22g | 15g | 1g | 16g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Cookies & Cream Dessert Cups
Ingredients
Equipment
Method
- Mix crushed chocolate sandwich cookies with melted butter until the texture resembles wet sand.
- Divide the crumb mixture evenly among 28 dessert cups and press firmly to form the crust.
- Beat cream cheese and sugar together until smooth and creamy.
- Add heavy cream and vanilla extract, then whip until light and fluffy.
- Gently fold in the crushed cookies until evenly distributed.
- Pipe or spoon the filling into the cups until about three-quarters full.
- Top with a mini cookie or extra crumbs. Cover and chill for 1–2 hours, or serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
If you need a no-bake dessert that looks adorable and tastes like cookies-and-cream cheesecake, these mini cups are the easiest win. Make them ahead, chill, and watch them disappear fast!