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Strawberry Oreo Cheesecake Cups

Delicious no-bake strawberry Oreo cheesecake cups, layered with crunchy Oreo crust, creamy cheesecake filling, and fresh strawberries, perfect for quick desserts.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 6 cups
Course: Dessert, No Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 20 cookies Oreo cookies, crushed into fine crumbs
  • 3 tablespoons melted butter
For the cheesecake filling
  • 12 ounces cream cheese, softened Use room temperature for easier mixing.
  • 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
For the strawberry layer
  • 1 and 1/2 cups diced fresh strawberries Toss with jam or preserves.
  • 2 tablespoons strawberry jam or preserves Adjust based on sweetness of strawberries.
Toppings
  • to taste Extra Oreos and strawberries for topping

Method
 

Make the crust
  1. Stir the Oreo crumbs with melted butter until they look like wet sand.
  2. Spoon a layer into cups or jars and lightly press with the back of a spoon.
Mix the filling
  1. Beat the cream cheese, sugar, and vanilla until smooth and fluffy.
  2. Add the sour cream and mix until just combined.
Fold in the whipped cream
  1. Gently fold the whipped cream into the cream cheese mixture so it stays airy.
Make the strawberry swirl
  1. Toss the diced strawberries with the jam. Adjust the jam based on berry sweetness.
Layer
  1. Add a spoonful of cheesecake filling over the crust, followed by a spoonful of strawberries, then another layer of filling. Repeat as necessary.
Chill
  1. Cover and chill for at least 2 hours, or overnight if possible.
Finish
  1. Top with crushed Oreos and a slice of strawberry before serving. Serve cold.

Notes

Use room temperature cream cheese for a smooth filling. Store in the refrigerator for up to 3 days without toppings. Freeze for up to a month, adding strawberries after thawing.