Easy Desserts

No-Bake Oreo Dessert Cups

Name: No-Bake Oreo Dessert Cups
Prep time: 15 min
Total time: 75 min
Yield: 3 dessert cups
Ingredients: 175 g cream cheese softened to room temperature; 175 g whipping cream well chilled; 160 g Oreo cookies; fresh raspberries for topping

Creamy no-bake Oreo cups with a crushed cookie base, a light cookies-and-cream filling, and fresh raspberries on top.

By PedroPublished August 24, 2026 · Updated September 14, 2026

Makes3 dessert cups

Time1 h 15 min

Estimated total time. This covers the full recipe from start to finish, including preparation and any resting, chilling, baking, or cooling. Some of that time is hands-off.

DifficultyEasy

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No-bake Oreo dessert cups topped with raspberries and cookie crumbs

If the cookies-and-cream part is your favorite bit of dessert, these cups give you plenty of it. There are Oreo crumbs in the base and pieces through the filling, not just a cookie placed on top. A few raspberries add something fresh alongside all that cream and chocolate cookie.

A light filling with a few larger Oreo pieces is what I’d aim for here. You can see the dark base underneath it through the glass, and there’s no need to turn the dessert out before serving. Allow at least an hour for chilling, though, even if assembling the cups doesn’t take you long.

Ingredients for No-Bake Oreo Dessert Cups

I use equal weights of cream cheese and whipping cream, but they need different preparation: the cream cheese should be softened to room temperature and the cream kept well chilled. The Oreos are divided between the base, filling, and topping, with fresh raspberries reserved for the finish.

Oreo cookies, cream cheese, and whipping cream arranged in bowls — The cookies and chilled dairy ingredients used for the dessert cups.

175 g cream cheesesoftened to room temperature
175 g whipping creamwell chilled
160 g Oreo cookies
fresh raspberriesfor topping

From my kitchen

Watch me make No-Bake Oreo Dessert Cups

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How to Make No-Bake Oreo Dessert Cups

Set aside some of the Oreo crumbs before mixing the filling, otherwise there will be nothing left to finish the tops. The cups need at least 1 hour in the refrigerator before serving.

Crush the cookies

Place the Oreo cookies in a freezer bag and seal it well. Crush them with a rolling pin or the bottom of a glass, leaving a few slightly larger pieces for texture. Set aside some of the crumbs for decorating.

Oreo cookies being crushed inside a sealed bag with a rolling pin — Seal the cookies in a bag before crushing them with a rolling pin.

Oreo cookies crushed into crumbs inside a sealed bag — Stop when most of the cookies are crumbs but a few larger pieces remain for texture.

Make the bases

Divide about 20 to 25 g of the crushed Oreos among 3 glasses. Press the crumbs down gently to form an even base in each glass.

Smooth the cheese

Put the room-temperature cream cheese in a bowl and beat it with an electric mixer until smooth and creamy.

Whip the filling

Add the well-chilled whipping cream and continue beating until the mixture is light, fluffy, and firm enough to hold its shape.

Smooth whipped cream cheese filling in a glass bowl — The cream cheese and chilled cream whipped until smooth and able to hold their shape.

Fold in cookies

Fold some of the remaining crushed Oreos into the cream with a spatula. Mix gently from the bottom upward so the filling stays airy.

Crushed Oreo pieces folded into whipped cream cheese filling — Cookie crumbs are folded gently through the airy filling.

Fill the glasses

Divide the cookies-and-cream filling among the glasses, spooning it over the Oreo bases. Gently smooth the surface of each cup.

Chill the cups

Refrigerate the dessert cups for at least 1 hour, or leave them chilled until you are ready to serve.

Add the topping

Just before serving, top each glass with fresh raspberries and the reserved Oreo crumbs.

Tips that make a difference

Keep the whipping cream well chilled so it can whip with the cream cheese into a filling firm enough to hold its shape.
Leave a few larger Oreo pieces when crushing the cookies to give the filling some extra texture.
Fold the cookie crumbs in from the bottom upward so you do not knock too much air out of the cream.
Reserve the topping crumbs at the beginning so they do not accidentally all disappear into the filling.

I like a spoonful that reaches the Oreo base as well as the cream. Keep a few crumbs aside for the tops, add the raspberries just before serving, and bring the cups to the table in their glasses.

The Cups After Chilling

I give the cups the full hour in the refrigerator so the filling can settle without losing its light texture. At the end, I want to see a dark cookie base, a pale cookies-and-cream layer, and enough reserved crumbs on top to make each part clear before the first spoonful.

Hand holding a chilled Oreo dessert cup topped with raspberries and crumbs — The chilled filling should hold its shape beneath the raspberry and crumb topping.

Spoon lifted above a layered Oreo dessert cup — The pressed cookie base stays visible below the light cookies-and-cream filling.

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