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Cookies and Cream Dessert Cups
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 8x8 baking pan.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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