Ingredients
Method
Preparation
- Place the Oreo cookies into a plastic bag and seal it tightly. Crush the cookies into fine pieces using a rolling pin or a sturdy spoon.
- Measure out 1 ½ to 2 tablespoons of Oreo crumbs and spoon them into the bottom of six small dessert cups.
- In a mixing bowl, combine the softened cream cheese and powdered sugar, whipping them together until smooth and creamy.
- Add the vanilla extract and mix briefly to combine.
- Gently fold in the Cool Whip until well incorporated, then add the remaining crushed Oreos and fold them into the filling.
- Distribute the cheesecake mixture evenly among the prepared dessert cups, gently pressing it down on the Oreo base.
- Allow the cups to chill for about an hour, or until ready to serve.
- Just before serving, top each cup with additional whipped cream and crushed Oreos.
Nutrition
Notes
Store in an airtight container for up to 3 days. Do not freeze to avoid texture changes. Feel free to use gluten-free Oreos for a gluten-free option.