Christmas Oreo Cheesecake Dessert Cups

Christmas Oreo Cheesecake Dessert Cups

These no-bake dessert cups have a pressed Oreo base, a pale cheesecake filling flecked with cookie pieces, and a tall whipped-cream swirl. Melted butter keeps the crumb base distinct, while gently folded whipped cream lightens the filling. Assemble the cups in clear jars so the layers show, then refrigerate for at least 4 hours before adding the topping and upright Oreo garnish.

Ingredients for Christmas Oreo Cheesecake Cups

• 24 Oreo sandwich cookies: 12 for the base, 6 for the filling, and 6 whole for garnish
• 4 tablespoons unsalted butter, melted (55g)
• 8 ounces cream cheese, softened (225g)
• 1/2 cup powdered sugar (60g)
• 1 teaspoon vanilla extract
• 1 1/2 cups cold heavy whipping cream, divided (360g)
• 1 to 2 tablespoons extra finely crushed Oreo cookies, for a more generous crumb garnish (optional)

Use six clear, straight-sided jars or dessert cups that hold 6 to 8 ounces each. You’ll also need a mixer, mixing bowls, and a rubber spatula. Crush the cookies in a food processor or a zip-top bag with a rolling pin. A piping bag with a large star tip makes the ridged topping; a zip-top bag with a corner cut off also works.

How to Make Christmas Oreo Cheesecake Dessert Cups

1. Press the cookie base: Finely crush 12 Oreos and mix with the melted butter until evenly moistened. Divide among the six jars and press into level, compact layers with the back of a spoon.
2. Make the filling: Beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate cold bowl, whip 1 cup of the heavy cream to soft-to-medium peaks. Gently fold it into the cream-cheese mixture just until no large streaks remain. Chop 6 Oreos, reserve a small pinch of the pieces for garnish, and fold the rest into the filling.
3. Fill and chill: Spoon or pipe the filling evenly over the crumb bases. Cover the jars without letting the covers touch the filling. Refrigerate at 40°F (5°C) or below for at least 4 hours. At the 4-hour mark, check that the filling is cold, set, and firm enough to hold its shape; chill longer if it still looks loose.
4. Pipe the topping: Whip the remaining 1/2 cup cold heavy cream to firm, pipeable peaks. Stop once it holds its shape, before it turns grainy. Pipe a tall swirl onto each chilled cup.
5. Garnish and serve: Scatter the reserved Oreo pieces over the cream and visible filling, adding extra finely crushed Oreos if using. Insert one whole Oreo upright into each swirl shortly before serving. Serve chilled.

How to Keep the Layers Neat

Mix the base crumbs thoroughly with melted butter and press them down before adding the filling. This creates a compact layer rather than loose crumbs at the bottom of each jar.

Softened cream cheese blends smoothly with the sugar and vanilla. Once the whipped cream is added, fold gently rather than beating the mixture; vigorous mixing knocks out the air that keeps the filling light.

Chilling and Making Ahead

The filling needs at least 4 hours in the refrigerator before it can support the piped topping. The cups can be assembled and chilled ahead; for the neatest finish, pipe the cream onto the cold filling and add the whole Oreos close to serving so they are less likely to soften or tip.

For another make-ahead dessert served in individual glasses, try Eggnog Christmas Trifle.

Storage

Cover and refrigerate the cups for up to 3 days. The cookie layers will soften as they sit. Freezing isn’t recommended for this fresh-whipped-cream version because the filling may change texture after thawing.

Nutrition

Approximate nutrition per dessert cup, based on 6 servings: 655 calories, 9g protein, 52g fat, and 47g carbohydrates. Per 100g: about 400 calories, 6g protein, 32g fat, and 29g carbohydrates. Values are estimates and vary with the cookies and dairy products used.