Introduction

Cookies and Cream Dessert Cups are a delightful treat that combines creamy, sweet filling with crunchy chocolate cookies. Easy to assemble, these dessert cups are perfect for parties or a special indulgence at home.

The image shows several small clear plastic cups filled with a two-layer dessert. The bottom layer is dark brown, crumbly, and packed tightly like crushed cookies. The top layer is thick, creamy, and light beige with small dark specks mixed throughout. Each cup is topped with a single whole dark chocolate sandwich cookie placed flat in the center. The cups are arranged on a white marbled surface in soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed chocolate sandwich cookies
¼ cup butter (melted)
8 oz cream cheese (room temperature)
¾ cup granulated sugar
2 tsp vanilla extract
1 ½ cups heavy cream
½ cup crushed chocolate sandwich cookies
28 mini chocolate sandwich cookies

Instructions

Step 1: In a medium bowl, combine the 2 cups of crushed chocolate sandwich cookies with the melted butter. Mix until the crumbs are fully coated. Press this mixture evenly into the bottoms of 14 dessert cups or small glasses to form the crust layer.
Step 2: In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Step 4: Fold in the ½ cup of crushed chocolate sandwich cookies to the filling mixture for extra texture.
Step 5: Spoon or pipe the cream mixture over the cookie crusts in each dessert cup, filling them almost to the top.
Step 6: Garnish each cup with mini chocolate sandwich cookies for decoration.
Step 7: Refrigerate the dessert cups for at least 2 hours before serving to allow the filling to set.

Tips & Variations

For a different flavor, try adding a tablespoon of instant coffee powder to the cream cheese mixture for a mocha twist.
Use flavored sandwich cookies like mint or peanut butter to vary the taste profile.
Make these dessert cups a day ahead to enhance the flavors and save time.

Storage

Store the dessert cups covered in the refrigerator for up to 3 days. Re-chill before serving if needed. Avoid freezing as the texture may change upon thawing.

How to Serve

The image shows several small clear plastic cups filled with a two-layer dessert. The bottom layer is dark brown, crumbly, and looks like crushed cookies. The top layer is thick, creamy, and light beige with tiny dark cookie crumbs mixed in. Each cup is topped with one whole small chocolate sandwich cookie. The cups are arranged on a surface with a white marbled texture, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whipped topping instead of heavy cream?

Yes, whipped topping can be used as a substitute, but it may result in a slightly less rich texture. Be sure to fold it gently to keep the dessert light and airy.

Can I prepare these dessert cups without cream cheese?

Cream cheese is key for the rich texture and flavor in this recipe. For a lighter alternative, you could substitute with mascarpone cheese, but omitting it entirely will change the dessert’s character significantly.

Cookies and Cream Dessert Cups Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

These Cookies and Cream Dessert Cups are a delightful no-bake treat featuring a rich cream cheese and whipped cream filling layered with crushed chocolate sandwich cookies for a perfect balance of creamy and crunchy textures. Ideal for parties or a sweet indulgence any time, these dessert cups combine classic flavors in an easy-to-prepare and visually appealing presentation.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 2 hours 20 minutes
Yield: 14 dessert cups 1x
Category: No-Bake Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

2 cups crushed chocolate sandwich cookies
¼ cup butter (melted)

Filling

8 oz cream cheese (room temperature)
¾ cup granulated sugar
2 tsp vanilla extract
1 ½ cups heavy cream
½ cup crushed chocolate sandwich cookies

Topping

28 mini chocolate sandwich cookies

Instructions

Prepare the crust: In a medium bowl, mix 2 cups of crushed chocolate sandwich cookies with ¼ cup melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of individual dessert cups to form a firm base.
Make the filling: In a large mixing bowl, beat 8 oz of room temperature cream cheese with ¾ cup granulated sugar and 2 tsp vanilla extract until smooth and creamy. In a separate chilled bowl, whip 1 ½ cups heavy cream to stiff peaks, then gently fold the whipped cream into the cream cheese mixture until fully combined.
Add cookie crunch: Fold in ½ cup crushed chocolate sandwich cookies into the cream filling for added texture and flavor.
Assemble dessert cups: Spoon the cookies and cream filling over the prepared crust in each dessert cup. Smooth the top gently with the back of a spoon or spatula.
Garnish: Place a mini chocolate sandwich cookie on top of each filled dessert cup for decoration.
Chill and serve: Refrigerate the dessert cups for at least 2-3 hours to allow the filling to set and flavors to meld before serving chilled.

Notes

For best results, ensure the cream cheese is at room temperature to achieve a smooth filling.
You can substitute the heavy cream with a non-dairy whipping cream to make it dairy-free, though texture may vary.
Use a food processor to crush cookies quickly and uniformly.
If you prefer a firmer crust, refrigerate the crust layer for 15 minutes before adding the filling.
These dessert cups can be made a day ahead and stored in the refrigerator to save time.

Keywords: Cookies and Cream, Dessert Cups, No-Bake Dessert, Cream Cheese Dessert, Easy Dessert, Chocolate Sandwich Cookies