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Cookies and cream dessert cups are perfect treats for Oreo cookie lovers! Chocolate cookie crumbs, cookies and cream cheesecake filling, and a mini Oreo cookie! These dessert cups are great for picnics, parties, and bake sales! If you love cookies and cream ice cream, this is a must-try recipe!
Table of Contents
What are Dessert Cups?
I am a huge fan of these dessert cups! They are the best desserts for birthdays, weddings, anniversaries, baby and bridal showers, and all sorts of get togethers. Your guests will love to see different flavors of dessert cups on a dessert table to satisfy their sweet tooth!
I have tons of dessert cup recipes on my blog! They are all no bake desserts and are essentially mini-trifles that have several layers of deliciousness. Some of my recipes are pudding or mousse based and others are more of a no bake cheesecake.
These sweet treats are also the perfect size to satisfy a craving for dessert if you only need a little something!
These cookies and cream dessert cups are the most popular dessert cup recipe I have on my blog!
Ingredients for Cookies and Cream Dessert Cups
- Chocolate sandwich cookies – Use your favorite brand of chocolate sandwich cookies! Create fine cookie crumbs using a food processor!
- Butter – Salted or unsalted works just fine! Melt the butter in the microwave in 15 second intervals.
- Cream cheese – Room temperature for easy creaming.
- Granulated sugar – For sweetness.
- Heavy cream – Helps make the filling light, fluffy, and creamy.
- Vanilla extract – Add a bit of vanilla extract for extra flavor!
- Mini Oreo cookies – Add a mini Oreo cookie to each cup. You can also add additional chocolate cookie crumbs on the top if you can’t find mini cookies!
How to Make Cookies and Cream Dessert Cups
- Combine chocolate sandwich cookie crumbs and melted butter.
- Portion the crumbs into 28 2-ounce plastic cups. Use one of the plastic cups to press the crumbs into the bottom of the cup.
- Whip room temperature cream cheese and granulated sugar with an electric hand mixer until smooth.
- Add in heavy whipping cream and vanilla extract. Whip on medium-high speed until thick, light, and fluffy.
- Fold in chocolate sandwich cookie crumbs.
- Fill a piping bag with the cookies & cream mixture. Pipe the mixture into the cups until about 3/4 full.
- Top each dessert cup with a mini chocolate sandwich cookie or additional cookie crumbs.
- Seal the mini dessert cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
Cookies and Cream Dessert Cups Recipe Tips
Plastic cups
The plastic dessert cups with lids can be found on Amazon or at your local party supply store. You can also use cupcake liners if you prefer to avoid disposable dessert cups.
Yield
This recipe makes approximately 28 2-ounce cups. This is an estimation. You may have a few more or a few less depending on how much filling you pipe into the cups!
Chocolate sandwich cookie crumbs
Use a food processor to make the cookie crumbs. You can also place the wafers into a sealable plastic bag and crush them with a rolling pin or other appropriate object! Be sure the crumbs are very fine for best results!
Storing and serving
These dessert cups can be stored in the refrigerator for about 2 to 3 days. I love serving these dessert cups out of a cooler at a picnic or party. The dessert cups can stay out at room temperature for an hour or two.
Click here to see a quick video on how to make cookies and cream dessert cups! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!
4.03 from 236 votes
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Cookies and Cream Dessert Cups
Prep Time 30 minutes mins
Yield: 28 2-ounce cups
Cookies and cream dessert cups are a perfect dessert for parties! These no bake dessert cups have an Oreo cookie crust and creamy cookies and cream filling.
Equipment
28-2 oz. plastic cups with lids
Electric hand mixer or stand mixer fitted with a whisk attachment
Ingredients
Chocolate Cookie Crust
- 2 cups crushed chocolate sandwich cookies
- ¼ cup butter melted
Cookies and Cream Filling
- 8 oz cream cheese room temperature
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 ½ cups heavy cream
- ½ cup crushed chocolate sandwich cookies
Garnish
- 28 mini chocolate sandwich cookies
Instructions
In a small bowl, combine 2 cups chocolate sandwich cookie crumbs and melted butter.
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
In another mixing bowl, combine room temperature cream cheese and granulated sugar. Cream together with an electric hand mixer on medium speed until combined and smooth.
Add in heavy whipping cream and vanilla extract. Whip on medium-high speed until light and fluffy.
Fold in ½ cup chocolate sandwich cookie crumbs.
Fill a piping bag with the cookies and cream mixture. Pipe the mixture into the cups until about 3/4 full.
Top each dessert cup with a mini chocolate sandwich cookie or additional cookie crumbs.
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.
Notes
Cookies and cream dessert cups should be kept chilled. They can be refrigerated for 2 to 3 days.
If you prefer not to use plastic cups, you could also make the cups using cupcake liners or make the recipe in an 8×8 baking pan.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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Reader Interactions
Did you make this recipe or want to see more? Make sure to leave your review below and tag me on Instagram @CakeMeHomeTonight so I can see your creations!
Lindsey says
Made these and the birthday cake dessert cups for a gender reveal party. They were a hit! So much so that they were gone before I had a chance to even try them! I made them in a 5.5 oz cup for a bigger serving. Will definitely make again. Got so many compliments on them!Reply
- Courtney says
Oh no! Next time, hide some in the back of the refrigerator! Haha! They do go fast!
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- Lori says
I love your recipes..and you are my go to when looking for new cupcake recopes.
I am looking for an Oreo filling for cupcakes, do you think this recipe would work as a filling.
Thank you.- Courtney says
Hi Lori! Yes, absolutely! It would be delicious as a cupcake filling or cake filling. So glad you are enjoying my recipes.
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- Amie says
these were AMAZING!!! Did the cookies & cream, strawberry shortcake, and key lime and they all came out so delicious. Made for a party and everyone loved them. Can’t wait to try all the other flavors!Reply
- Courtney says
Hi Amie! Thanks so much for trying the recipe! SO glad you loved it!
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- Judi Volle says
I need to make 160 of these. Can they be frozen for a couple days
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- Courtney says
Hi Judi! Yes they can! 🙂
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- EML says
Going to try these.
Where do you get your little cups??Reply
- Courtney says
I purchased these off Amazon! There are links in the blog post you can click on that will take you to the exact ones I used.
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- Jenny says
Can desert cups be frozen?
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- Courtney says
Yes they can!
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- Desaray Mcclane says
How many of these can I make with 5 Oz cups instead of 2 Oz ?
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- Courtney says
Hi Desaray! I’m not 100% certain as I have never used that size. I would estimate perhaps around one dozen?
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- Megan Margolis says
I’m thinking of adding these to my dessert charcuterie menu but not sure how to price, hmmm. Any insight?
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- Courtney says
Hi Megan! I have never sold these so it is difficult for me to say. I recommend pricing out your materials and accounting for time and going from there. It can also depend on your geographical location as well.
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- Monique says
I am going to make this for a party with 50 guests.
I would like to prepare the fillings ahead of time and assemble at the party location. Would you recommend that? How long can they be on the dessert table on a chilly night? ThanksReply
- Courtney says
Hi Monique! I have never tried that but I love the idea! I don’t see why it wouldn’t work! I usually recommend no more than an hour or so out at room temperature.
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- Jerry Moore says
Monique, I made this recipe for a group of 12 camping trip this past weekend, and had no problem keeping the filling for 3 days. I made the filling on Wednesday evening before I left, and put it into two zip lock bags that were kept on ice in an insulated hard cooler. When it came time to put the cups together on Saturday, the vanilla had separated a small bit, so the bags required some kneading to remix, but the filling was fine. I used the zip locks as piping bags which made filling the cups very easy. I did not use the crust, and my other twist was to put a small layer of caramel sauce on top of the filling, and sprinkle mini chocolate chips on top instead of mini cookies. The cups then stayed on a tray in the cooler for an hour until needed. This dessert was a big hit at the group dinner!Reply
- Courtney says
So glad to hear the recipe was a hit! Thank you for the information as well!!
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- TD says
Will double stuffed oreos make a difference in measurements?
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- Courtney says
Hi there! I haven’t tested out this recipe with double stuffed Oreos, so I can’t say for certain if it would. It could make the crust a little too wet, so I would perhaps cut back on the butter.
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- Nancy says
Can you use Cool Whip instead of heavy cream and just fold it in?
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- Courtney says
Hi Nancy. I’m sure that would work fine, but I don’t know the amount of cool whip that would work for this recipe. Also, cool whip will add additional sweetness to the recipe.
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- Anonymous says
One cup of heavy cream is equal to 2 cups of thawed cool whip.
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- Lorie says
Is the sugar supposed to be table sugar or icing sugar? I just want to make sure I use the right one.
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- Courtney says
Hi Lorie! I wrote the recipe with granulated sugar (table sugar), however, you can use icing sugar if you prefer! Either one will work!
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- Belle says
Heavy cream can replace with fresh cream?
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- Courtney says
If fresh cream is able to be whipped up into stiff peaks, yes!
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- Belle says
Thank you!Reply
- Ja says
Do you remove the cookie filling at all?
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- Courtney says
Nope! You can pulse the cookies in the food processor, cream and all! 🙂
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- Anonymous says
Can you do it without any cream?
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- Courtney says
I’m not sure of any way to do it without the heavy cream.
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- Anonymous says
Can you use milk instead?
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- Courtney says
Unfortunately milk cannot substitute the heavy cream. Heavy cream has a high fat content so it whips up and forms stiff peaks which creates the thick, cheesecake texture of these dessert cups.
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- Aline says
Hai,
First, thank you for the recipe.
Sorry just need to make sure that the butter in the recipe in metric is really 567 g for 1/4 cup butter, as I just try to rebake and it become like a oreo soup.
Kindly confirm.
Thanking you in advance for your kind confirmation.
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- Courtney says
Oh my goodness, yes that is not correct! My apologies! The metric conversions on my recipes are automatic through a plugin so I apologize that somehow it came out incorrect! The correct amount would be about 57 grams. I SO appreciate you pointing this error out to me!!
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- Aline says
Thank you so much for your kind reply.
No worries, I just add more Oreo crumbs and triple the cream. My daughter n friends, also my sister’s son, they all love it and compliment me (off course the recipe they mean 😁).
Again, thank you for the yummm recipe 😉
Kind regards,
AlineReply
- Cynthia Cox says
Can you freeze
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- Courtney says
Yes! You can! Freeze for up to 30 days. To use, thaw in the refrigerator! 🙂
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- Kelly says
Do you know how many calories are in one portion cup?
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- Courtney says
I’m not sure. Unfortunately, I don’t calculate the nutritional value for my recipes.
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- Anonymous says
Pls mention your cup size
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- Courtney says
The cups are 2 ounces! I have mentioned in in the “how to” section and in the recipe 🙂
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- Vanessa C Ceron says
So delicious this dessert, my daughter and family are begging to do it again, thanks for the sharing 🙏🏽😉Reply
- Courtney says
I am so happy you enjoyed the dessert cups! Thank you so much for trying out the recipe! Glad it was a hit! Thank you for the positive review and comment! 🙂
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- Christina says
Have you tried freezing these?
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- Courtney says
Yes! They actually freeze very well! I love making a batch, freezing them, and then taking one out when I have a craving for something sweet!
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- Christina says
Awesome! 😊
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- Joanna Watkins says
Delicious and easy.Reply
- Courtney says
So glad you enjoyed!
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