Oreo Dessert Cups
Our Oreo Dessert Cups are cute, mini desserts served in condiment cups that are perfect when you want a taste of something sweet. Easy to make, store, and transport, they're ideal for school lunches, birthday parties, or anytime you need a portable treat.
Servings: 28 cups
Calories: 225kcal
Ingredients
- 2 ½ cups crushed Oreo cookie crumbs with cream, you can substitute generic chocolate sandwich cookies for the Oreo brand (divide 2 cups for crust and ½ cup for filling)
- ¼ cup salted butter, melted and cooled
- 28 disposable condiment, or portion cups with lids (2-ounce container)
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 28 Oreo minis
Instructions
- Add 2 cups of the crushed cookie crumbs and the melted butter to a small mixing bowl (3-4 cups) Stir to completely coat the crumbs.
- Add 2 teaspoons of the buttered crumbs to each of the cups. Use either a spoon or an extra cup to tamp down the buttered crumbs.
- Using either a stand mixer with a wire whisk attachment, or a large mixing bowl with a handheld mixer on medium speed, mix the softened cream for about 1 minute until smooth. (It’s important that the cream cheese is softened to room temperature for smoother blending and no clumps are visible)
- Add the powdered sugar, ½ cup at a time, mixing well after each ½ cup. (Be sure to use a silicone spatula to scrape down the sides of the mixer as you go)
- Add the cold heavy cream and vanilla. Continue to mix for another 2-3 minutes until the mixture has thickened. (The mixture should be thick enough to hold its shape when piped into the cups)
- Fold in the remaining ½ cup of crushed cookie crumbs.
- Add the cookies and cream filling to a disposable piping bag. (You can also use a gallon-size ziplock with a corner snipped off)
- Snip the end of the piping bag off. Squeeze the cookies and cream filling on top of the buttered cookie crumbs. Fill the cup about ¾ of the way full.
- Place 1 of the Oreo minis on top of the cookies and cream filling. Top the cups with the lids and chill in the refrigerator until ready to serve.
Notes
- Use a food processor to crush your Oreos, or place them in a large Ziploc bag and roll them with a rolling pin until fine crumbs form. You can also gently pound them with the flat side of a meat hammer.
- For best results, it’s important that your cream cheese is softened to room temperature for smoother blending and to make sure your filling won't have clumps.
- The mixture should be thick enough to hold its shape when piped into the cups. If it hasn't reached a thick enough consistency, continue beating for another one to two minutes.
- You don't need to use a piping tip to pipe the filling, but you can use a large star tip if you want.
Nutrition
Calories: 225kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 144mg | Potassium: 85mg | Fiber: 1g | Sugar: 16g | Vitamin A: 347IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 3mg