Strawberry Oreo Cheesecake Cups

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Prep time 30 minutes

Cooking time —

Total time 2 hours

Servings 6 cups

Strawberry Oreo Cheesecake Cups are what I make when I want something sweet, creamy, and fast without turning my kitchen into a disaster. If you’ve ever craved cheesecake at 9 pm and didn’t want to bake, I’m right there with you. These little cups are layered with crunchy Oreos, fluffy cheesecake filling, and juicy strawberries that taste like a mini celebration in every spoonful. They chill quickly, look adorable, and always impress. Plus, portion control kind of happens on its own when you serve them in cups.

The Story Behind This Recipe

Hey, I’m Alexandraa! This Strawberry Oreo Cheesecake Cups was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Strawberry Oreo Cheesecake Cups are what I make when I want something sweet, creamy, and fast without turning my kitchen into a disaster. If you’ve ever…

Alexandraa

How to Make Strawberry Oreo Cheesecake Cups

Ingredients

• 20 Oreo cookies, crushed into fine crumbs
• 3 tablespoons melted butter
• 12 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup sour cream or plain Greek yogurt
• 1 cup cold heavy cream, whipped to stiff peaks
• 1 and 1/2 cups diced fresh strawberries
• 2 tablespoons strawberry jam or preserves
• Extra Oreos and strawberries for topping

Directions

• Make the crust: Stir the Oreo crumbs with the melted butter until they look like wet sand. Spoon a layer into cups or jars and lightly press with the back of a spoon.
• Mix the filling: Beat the cream cheese, sugar, and vanilla until smooth and fluffy. Add the sour cream and mix until just combined.
• Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture so it stays airy.
• Make the strawberry swirl: Toss the diced strawberries with the jam. If your berries are very sweet, use less jam.
• Layer: Add a spoonful of the cheesecake filling over the crust, then a spoonful of strawberries, then another layer of filling. Repeat if your cups are tall.
• Chill: Cover and chill for at least 2 hours, or overnight if you have time.
• Finish: Top with crushed Oreos and a strawberry slice. Serve cold.

These are very forgiving. If you’re low on time, use store-bought whipped topping. If you like more crunch, don’t crush the Oreos too fine. And if you want to brighten the flavor, add a squeeze of lemon juice to the filling. For another creamy fruit dessert that brings the party vibes, try this fresh and fluffy strawberry banana cheesecake salad next time.

I brought these to a family cookout and they disappeared before the burgers were ready. My sister asked for the recipe on the spot. So simple and so good.

Can I make this dessert ahead of time?

Storage

Yes, this dessert loves the fridge. Cover each cup and refrigerate for up to 3 days. The crust stays crunchy the first two days, then softens a bit on day 3, but the flavor is still great. Keep the toppings off until just before serving for the best texture.

Freezing

You can freeze them, but skip the fresh strawberry layer until after thawing. Freeze the cups with crust and filling for up to 1 month in airtight containers. Thaw overnight in the fridge, then add the strawberries and whipped cream on top. If you’re making dessert for a crowd, freezing a batch ahead is a game changer.

If you want another make-ahead dessert in a cup, these cozy apple pie cheesecake trifles are also perfect for prepping the night before.

Recipe Variations for Oreo Cheesecake Jars

Flavor ideas to play with

• Chocolate lovers: Add 2 tablespoons cocoa powder to the filling and top with mini chocolate chips.
• Berry twist: Swap strawberries for blueberries and check out this easy blueberry cheesecake parfait for inspiration.
• Cookie swap: Use Golden Oreos for a lighter vanilla vibe, or chocolate wafer cookies for a subtle crunch.
• Citrus pop: Stir in 1 teaspoon lemon zest to the filling and a squeeze of lemon juice for brightness.
• Jam swirl: Replace the strawberry jam with raspberry or cherry preserves for a new flavor profile.
• Nutty crunch: Sprinkle chopped toasted almonds or pecans between layers.

For a playful handheld spin, these crispy-sweet air fryer cherry cheesecake egg rolls are so fun for parties. I also like to fold in 2 to 3 crushed freeze-dried strawberries to the filling for intense berry flavor without extra moisture.

Tips for making the Mini Strawberry Oreo Cheesecakes

Use room temperature cream cheese so your filling is smooth, not lumpy. If you forget to soften it, cut it into chunks and let it sit on the counter for 20 to 30 minutes.

Don’t overmix after adding the whipped cream. Gentle folding keeps the texture light. Overmixing can make the cream collapse and turn the filling heavy.

Keep the crumbs even. If some are powder and some are chunky, the crust won’t set evenly. A few quick pulses in a food processor helps, or place cookies in a bag and crush with a rolling pin until uniform.

Chill long enough. Two hours is the minimum for the filling to set and the flavors to come together. Overnight is even better if you can wait.

Use clear cups or small jars for the prettiest layers. A piping bag or a zip-top bag with the corner snipped makes cleaner layers, especially if you’re making these for guests.

Add a pinch of salt to the filling. It might sound odd, but salt makes the vanilla and strawberry flavors pop.

Want more fruity cheesecake magic in cup form? Save this fun idea: apple pie cheesecake trifles for fall gatherings.

Let’s Make the Mini Oreo Cheesecakes with Strawberry Whipped Cream Frosting

Let’s talk topping. Strawberry whipped cream is the crown that makes these mini cups look bakery-level without the fuss. You have two easy options.

Option one: Whip 1 cup cold heavy cream with 2 tablespoons powdered sugar to stiff peaks. Fold in 2 tablespoons of seedless strawberry jam. It gives a soft pink color and real berry flavor with zero extra steps.

Option two: Make a quick puree by mashing 1/3 cup strawberries with 1 teaspoon sugar and straining out the seeds. Chill the puree well, then whip it into the cream with the powdered sugar. This version is ultra fresh and light.

Pipe the whipped cream on top of each cup and finish with a crumble of Oreos and a strawberry slice. If you want to mix and match with other cheesecake treats for a dessert table, you’ll have fun pairing these with the retro-cute blueberry cheesecake parfait or even something playful like these air fryer cherry cheesecake egg rolls.

If you’re wondering what to call them when friends ask, I just say, they’re my no-fuss Strawberry Oreo Cheesecake Cups in a jar, and that usually gets a big grin.

Common Questions

Q: Can I use low fat cream cheese?
A: You can, but the texture will be softer and less rich. Full fat gives the best structure and flavor.

Q: How long do the layers stay pretty?
A: Two days in the fridge is the sweet spot. Add toppings right before serving to keep them neat.

Q: Can I make these without whipped cream?
A: Yes. Use store-bought whipped topping or skip it and increase the sour cream to keep the filling creamy.

Q: Do I have to use jam with the strawberries?
A: No. The jam adds shine and sweetness, especially if your berries aren’t very sweet. You can also toss berries with a little sugar and lemon juice.

Q: What size cups should I use?
A: Four to eight ounce cups or jars work best. Smaller jars are great for parties and portion control.

Sweet wrap up for your dessert plans

These Strawberry Oreo Cheesecake Cups are the kind of dessert that looks fancy but takes less than 30 minutes of real work. You get crunch, cream, and juicy berry flavor in every bite, and the whole thing chills while you get on with your evening. If you want a no bake twist with a lighter base, try these creamy No Bake Strawberry Oreo Cheesecake Cups with Greek Yogurt. And if you love the marbled look, the method from these Mini Strawberry Swirl Cheesecakes is easy to borrow for a pretty swirl in your jars. Trust me, once you make these, you’ll keep the ingredients on standby. Have fun layering, taste as you go, and enjoy every spoonful.