No-bake, layered dessert cups with Oreo crunch, fluffy cheesecake filling, and juicy strawberries — perfect for parties or a make-ahead sweet treat!
📋 Recipe Card
Servings: 6 dessert cups
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Dietary Tags: Vegetarian, Egg-Free
🛒 Ingredients Checklist
Oreo cookies – for the crust layer and topping
Unsalted butter – melted, to bind the cookie crust
Cream cheese – softened to room temperature
Powdered sugar – for sweetening the filling
Vanilla extract – adds warmth and depth
Heavy whipping cream – whipped to stiff peaks
Fresh strawberries – diced
Granulated sugar – optional, for macerating berries
🔪 Instructions
Make the Oreo Crust:
Crush Oreos into fine crumbs. Mix with melted butter until evenly coated. Set aside.
Prepare Cheesecake Filling:
Beat cream cheese until smooth. Add powdered sugar and vanilla, and mix well. In a separate bowl, whip the cream to stiff peaks. Fold it into the cream cheese mixture.
Prep the Strawberries:
Dice strawberries. Optional: Toss with sugar and let sit for 5 minutes to release juices.
Assemble the Cups:
In serving cups or jars, layer Oreo crumbs, cheesecake filling, and strawberries. Repeat as desired, finishing with Oreo crumbs and berries on top.
Chill and Serve:
Refrigerate at least 1 hour. Serve chilled for best texture and flavor.
📝 Additional Notes
Use cold heavy cream for best whipping results.
These cups are great for make-ahead desserts—chill overnight!
The strawberries can be swapped with raspberries or blueberries for variety.
✨ Introduction
These Strawberry Oreo Cheesecake Cups are one of my go-to no-bake desserts when I need something fast, crowd-pleasing, and ridiculously satisfying. Creamy, fruity, and crunchy in every bite — think of it like a parfait with a cheesecake heart. They’re perfect for summer picnics, brunches, or anytime you want cheesecake flavor without turning on the oven.
📸 Step-by-Step Guide
1. Crush & Mix the Oreos
Pulse cookies in a food processor or crush by hand in a zip-top bag. Mix with melted butter until the crumbs are evenly moist.
Tip: Reserve a tablespoon or two for topping at the end.
2. Make the No-Bake Cheesecake Filling
Beat cream cheese until silky smooth. Mix in powdered sugar and vanilla extract. In a separate bowl, whip the cold cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Tip: Be gentle with folding to keep the filling airy.
3. Sweeten the Strawberries (Optional)
Chop strawberries and toss with sugar if desired. Let them sit 5–10 minutes to release their juices.
Tip: This helps make the fruit extra juicy and flavorful.
4. Layer the Cups
Add a layer of Oreo crumbs to the base of your serving cups. Follow with a dollop of cheesecake filling, then strawberries. Repeat the layers if desired, ending with a sprinkle of Oreos and strawberries on top.
Tip: Use a piping bag or zip-top bag with a snipped corner for neat layers.
5. Chill & Serve
Let the cups rest in the fridge for at least 1 hour to firm up and allow flavors to meld. Serve chilled with a spoon!
🧂 Ingredient Details & Substitution Tips
Oreo Cookies: You can also use chocolate wafer cookies or gluten-free chocolate cookies.
Cream Cheese: Use full-fat block cream cheese, not whipped or spreadable versions.
Heavy Cream: Make sure it’s cold! Whips faster and holds volume better.
Fresh Strawberries: Raspberries or blueberries work just as well. Frozen berries can be used if thawed and drained.
🔁 Quick Substitutions
Ingredient Substitute Option
Oreo Cookies Gluten-free chocolate cookies or graham crackers
Cream Cheese Dairy-free cream cheese (like Kite Hill)
Heavy Cream Whipped coconut cream (for dairy-free)
Strawberries Blueberries, raspberries, or sliced peaches
🍰 Variations & Serving Ideas
🎨 Flavor Variations
Chocolate Twist: Add mini chocolate chips to the cheesecake layer.
Lemon Berry Cups: Add lemon zest to the filling for a zingy touch.
Peanut Butter Layer: Spread a thin layer of peanut butter between layers.
🌱 Dietary Adaptations
Gluten-Free: Use gluten-free sandwich cookies.
Dairy-Free: Use dairy-free cream cheese and coconut whipped cream.
🍽 Serving Suggestions
Serve in mini mason jars or clear plastic cups for grab-and-go party servings. Garnish with a mint leaf or drizzle of chocolate sauce for flair.
🧊 Storage & Make-Ahead Tips
Fridge: Store in the refrigerator for up to 3 days.
Make-Ahead: Prepare and assemble a day ahead. Wait to garnish until serving.
Freezer: Not recommended, as texture may become icy.
🔍 Nutrition Facts (Per Cup – Estimate)
Calories: 370 kcal | Carbs: 28g | Protein: 4g | Fat: 27g
Allergens: Contains dairy, gluten (check cookie brand)
Diet Tags: Vegetarian, Egg-Free
❓ FAQs
Q: Can I make these ahead of time?
A: Absolutely! They’re perfect made a day in advance. Chill overnight and garnish before serving.
Q: Can I use Cool Whip instead of heavy cream?
A: Yes, about 1½ cups of Cool Whip can substitute for the whipped cream.
Q: Do I have to sweeten the strawberries?
A: Nope! It’s optional — they’re naturally sweet, but a little sugar helps them release juices.
Q: What’s the best way to crush the Oreos without a food processor?
A: Place them in a zip-top bag and roll over them with a rolling pin until they’re fine crumbs.
💬 Optional Personal Note
I whipped these up one summer when I had leftover strawberries and a strong cheesecake craving but didn’t want to turn on the oven. The no-bake filling was so fluffy and the strawberry-Oreo combo gave instant nostalgia. Now I make them any time I need a foolproof dessert that looks fancier than it is!
📣 Call to Action
Tried these Strawberry Oreo Cheesecake Cups?
Leave a rating, post your creation on Instagram and tag me, or drop your own variation in the comments! 🍓🖤 Let’s talk layers.