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oreo dessert cup

Cookies and Cream Dessert Cups

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Ingredients Method Notes

Ingredients
  

  • 24 chocolate sandwich cookies divided
  • 4 tablespoons unsalted butter melted
  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups whipped topping thawed
  • Extra crushed cookies for garnish
  • Whipped cream optional for serving

Method
 

  1. Crush the chocolate sandwich cookies into fine crumbs. Set aside about ¼ cup of the crumbs for topping.
  2. Combine the remaining cookie crumbs with the melted butter until evenly moistened.
  3. Divide the crumb mixture among 8 dessert cups and gently press it into the bottom of each cup to create a crust layer.
  4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  5. Add the powdered sugar and vanilla extract and continue mixing until fully incorporated.
  6. Fold the whipped topping into the cream cheese mixture until light and fluffy.
  7. Stir in about 1 cup of crushed cookie crumbs, leaving some texture throughout the filling.
  8. Spoon or pipe the filling evenly into the prepared dessert cups.
  9. Sprinkle the reserved cookie crumbs over the tops of the cups.
  10. Refrigerate for at least 2 hours before serving.
  11. Garnish with whipped cream and additional cookie pieces if desired.

Notes

For the neatest presentation, pipe the filling into the cups using a large piping bag.
Mini dessert cups are perfect for parties, baby showers, and holiday gatherings.
These dessert cups can be made up to 24 hours in advance and stored covered in the refrigerator.
Double-stuffed sandwich cookies will create an even richer cookies and cream flavor.
For extra crunch, reserve some coarsely crushed cookies and sprinkle them on just before serving.
Store leftovers in the refrigerator for up to 3 days.