Oreo Cheesecake Cupcakes (No-Bake)

Why you’ll love this recipe

1. No oven needed! That’s right—like my Oreo Fudge and Chocolate Covered Oreos, these cuties come together without turning on the oven.
2. Make-ahead friendly. These mini cheesecakes are perfect for party planning or prepping a day early.
3. Always a crowd favorite. Kids and grownups both go wild for these Oreo cheesecake bites. I first made them for a Christmas party, and they were gone before I could even set the plate down!

Ingredients and substitutions

Below are my notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.

For the crust:

• Oreos: Classic is best, but feel free to get fancy with flavored Oreos!
• Butter: Salted or unsalted butter will work—just melt it down and mix it in.

For the filling:

• Heavy cream: Whipped to stiff peaks for that luscious, mousse-like texture.
• Cream cheese: Use full-fat, and make sure it’s room temp for easy blending.
• Powdered sugar: Sweetens without making the filling grainy.
• Vanilla extract: A splash of cozy flavor.
• Chopped Oreos: Folded in for that signature cookies-and-cream goodness.

Toppings (optional but highly encouraged):

• Whipped topping, extra Oreos, and ganache or fudge sauce—the cherry on top (well, technically, the cookie on top).

How to make the best Oreo cheesecake cupcakes

1. Make the crust. Use a food processor and pulse Oreos into fine crumbs, mix with melted butter, and press into cupcake liners in a muffin tin. (No judgment if you sneak a few cookies for yourself.)
2. Whip the cream. In a cold bowl, whip the heavy cream until stiff peaks form. Set aside.

3. Beat the cream cheese. In a separate bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
4. Combine gently. Use a rubber spatula to fold the whipped cream into the cream cheese mixture gently so it stays nice and fluffy. Stir in chopped Oreos.

5. Assemble. Spoon or pipe the filling over the crusts. Smooth the tops and pop them in the fridge for at least 4 hours (overnight is even better).
6. Before serving, heat the fudge sauce in the microwave for 30 seconds, or make the ganache and drizzle it over the top.

7. Add a dollop of whipped topping and a few sprinkles of crumbs, top with a mini Oreo, serve, and enjoy.

Shortcut to dessert (time-saving tips)

Use whole Oreos for the crust.Drop one right into each liner—boom, instant base!

Make ahead:These chill beautifully overnight, freeing you up to focus on your main dish… or your Netflix queue.

Serving suggestions

• Serve chilled with a drizzle of ganache and a swirl of whipped cream.
• Great on dessert bars, birthday trays, or baby shower buffets.
• Want to get fancy? Add a dusting of cocoa powder or edible glitter. (Yes, it’s a thing.)

Variations to try

• Mint Oreo Cheesecake Cupcakes: Swap in Mint Oreos and add ¼ teaspoon peppermint extract to the filling.
• Peanut Butter Oreo version: Add a third of a cup of creamy peanut butter to the filling.
• Gluten-free option: Use gluten-free sandwich cookies.

Storing and freezing tips

Refrigerator:Store in an airtight container for up to 5 days.

Freezer:Wrap each cupcake (without toppings) in plastic wrap, then freeze in a zip-top bag or container. Thaw in the fridge overnight before adding toppings and serving.

Recipe FAQs (Your questions answered)

Let’s keep the cheesecake party going!

If you’re as obsessed with cheesecake as I am, you’ll love these other sweet treats. Bonus: All but one are no-bake, too!

⭐ ⭐ ⭐⭐⭐Did you make this recipe? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.

Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness. 💛