Oreo Dessert Cups: Portable Creamy Treats in Condiment Cups Recipe
These Oreo Dessert Cups are adorable, mini portable treats featuring a buttery Oreo crumb crust layered with a creamy cream cheese and whipped cream filling, topped with a mini Oreo cookie. Perfectly portioned in disposable condiment cups, they are ideal for school lunches, parties, or any occasion that calls for a sweet bite-sized dessert. Easy to prepare without baking, these no-cook cups combine classic Oreo flavors in a fun, convenient format.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 28 cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 1 cup crushed Oreo cookie crumbs with cream
- ¼ cup salted butter, melted and cooled
Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- ½ cup crushed Oreo cookie crumbs with cream
- 1 ½ cups cold heavy whipping cream
- 1 teaspoon pure vanilla extract
Topping
- 28 Oreo minis
- 28 disposable 2-ounce condiment or portion cups with lids
Instructions
- Prepare crust crumbs: In a small mixing bowl, combine 1 cup of the crushed Oreo cookie crumbs with the melted and cooled butter. Stir well to thoroughly coat the crumbs with butter.
- Form crust base: Place 2 teaspoons of the buttered crumbs into each of the 28 condiment cups. Use a spoon or an extra cup to firmly tamp down the crumbs, creating the base crust layer.
- Mix cream cheese: Using a stand mixer with a whisk attachment or a handheld mixer on medium speed, beat the softened cream cheese for about 1 minute until smooth and free of clumps.
- Add powdered sugar: Gradually add the powdered sugar, ½ cup at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula to ensure even mixing.
- Incorporate cream and vanilla: Pour in the cold heavy whipping cream and vanilla extract, continuing to mix for 2-3 minutes until the mixture thickens to a consistency that holds its shape when piped.
- Fold in remaining crumbs: Gently fold in the remaining ½ cup of crushed Oreo crumbs into the cream cheese mixture.
- Fill dessert cups: Transfer the cookies and cream filling into a piping bag or a gallon-size ziplock bag with a corner snipped off. Pipe the filling on top of the crust in each cup, filling each about ¾ full.
- Add Oreo topping: Place one Oreo mini on top of the filling in each cup.
- Chill and serve: Seal the cups with their lids and refrigerate until ready to serve.
Notes
- Use a food processor to crush the Oreos finely, or place cookies in a sealed bag and crush with a rolling pin or meat hammer.
- Ensure cream cheese is fully softened to room temperature to avoid lumps and achieve smooth mixing.
- If the filling isn’t thick enough for piping, continue to beat for an additional 1-2 minutes until desired consistency is reached.
- Piping tips are optional; a plain cut piping bag or a large star tip can be used depending on the presentation desired.
