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!
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.
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Cookies and Cream Dessert Cups
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
Made This Recipe?
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Comments & Reviews
Going to try these.
Where do you get your little cups??
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.
Can desert cups be frozen?
Yes they can!
How many of these can I make with 5 Oz cups instead of 2 Oz ?
Hi Desaray! I’m not 100% certain as I have never used that size. I would estimate perhaps around one dozen?
I’m thinking of adding these to my dessert charcuterie menu but not sure how to price, hmmm. Any insight?
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.
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? Thanks
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.
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!
So glad to hear the recipe was a hit! Thank you for the information as well!!
Will double stuffed oreos make a difference in measurements?
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.
Can you use Cool Whip instead of heavy cream and just fold it in?
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.
One cup of heavy cream is equal to 2 cups of thawed cool whip.
Is the sugar supposed to be table sugar or icing sugar? I just want to make sure I use the right one.
Hi Lorie! I wrote the recipe with granulated sugar (table sugar), however, you can use icing sugar if you prefer! Either one will work!
Heavy cream can replace with fresh cream?
If fresh cream is able to be whipped up into stiff peaks, yes!
Thank you!
Do you remove the cookie filling at all?
Nope! You can pulse the cookies in the food processor, cream and all! 🙂
Can you do it without any cream?
I’m not sure of any way to do it without the heavy cream.
Can you use milk instead?
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.
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.
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!!
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,
Aline
Can you freeze
Yes! You can! Freeze for up to 30 days. To use, thaw in the refrigerator! 🙂
Do you know how many calories are in one portion cup?
I’m not sure. Unfortunately, I don’t calculate the nutritional value for my recipes.
Pls mention your cup size
The cups are 2 ounces! I have mentioned in in the “how to” section and in the recipe 🙂
So delicious this dessert, my daughter and family are begging to do it again, thanks for the sharing 🙏🏽😉
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! 🙂
Have you tried freezing these?
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!
Awesome! 😊
Delicious and easy.
So glad you enjoyed!