Get ready to meet your new favourite dessert – cookies and cream cups. This dessert is so easy to make, you’ll wonder why you haven’t been making it for every occasion. And guess what – it is even easier to eat.
Now, don’t get me wrong, I love a good cheesecake as much as the next person, but sometimes, it’s just a bit too heavy for me. On such days, these cookies and cream cups are the perfect cheesecake remix! They are fluffy, light, and so delicious you will be fighting off friends and family for the last one. Ready to dive into dessert heaven? Let’s go.
What You’ll Need
Cookies – Cookies are the base for this dessert. I usually pick Oreos because the sweet cream filling. The cream adds that unique and delicious touch we all crave for. I’ve tried using simple chocolate chip cookies – and it works just as fine. So don’t overthink this step.
Whipped cream – Creamy, dreamy whipped cream (35% fat ) is the matchmaker that brings all those flavours together flawlessly. I mean, what else could possibly whip up that fluffy delight better than the whipped cream.
Vanilla pudding and milk – I use Jell-O vanilla instant pudding, prepared according to the package instructions. The amount of milk depends on the specific brand pudding’s requirements. If your choice of pudding requires water, simply replace the milk.
Cream cheese – Adding a bit of cream cheese gives it a light, creamy cheesecake flavour without overpowering the sweetness of the dessert. Just make sure you cut the cream cheese into small squares and keep in at room temperature for an hour, for easy mixing.
Butter – For a firmer shape and better flavour, some unsalted butter is a must. Cut it into small squares and keep it at room temperature for an hour for easy mixing.
Powdered sugar – A bit of powdered sugar sweetens up the whipped cream, but feel free to skip it if you prefer a lighter sweetness.
Cookies & Cream Cups
Course: DessertDifficulty: Medium6
servings30
minutes1
hour1
hour30
minutesGet ready to meet your new favourite dessert! This treat is so easy to make, you'll wonder why you haven't been whipping it up for every occasion. And guess what - it's even easier to eat.
Ingredients
- For the dry component
400 gr. Oreo Cookies
- For the creme
1 cup of whipped cream (35% fat)
1 tablespoon powdered sugar
I package of instant vanilla pudding
2 cups of milk (or water) - this depends on what pudding you use, quantity of milk/water may be different.
250 gr unsalted butter (room temperature)
250 gr of cream cheese (room temperature)
Directions
- How to prepare the cookie layer
- In a food processor, add the Oreo cookies and chop them finely. Ensure they are chopped into small pieces rather than turning them into dust. To achieve this, try the low speed or pulse function. Set them aside while you work on the cream.
- How to prepare the creme
- Add the whipping cream and 1 tablespoon of powdered sugar in a large bowl. Using standing mixer or a hand mixer, whip the cream on high speed for 2-5 min or until it reaches a fluffy texture. Do not over mix as it will become very firm.
- In a separate bowl, prepare the instant pudding according to package instructions. For the Jell-O instant pudding I used, it required 2 cups of cold milk to prepare it. Once it's ready, set it aside.
- Using a stand mixer, beat the softened butter until smooth.
- Add the cream cheese to the softened butter in the stand mixer and mix until fully combined.
- Next, add the prepared pudding and gently mix everything together on a very low speed. Be careful not to overmix to avoid breaking down the ingredients and turning the texture of the mix too thin.
- Now add the mixture to the large bowl with the whipped cream. Gently fold everything together using a spatula until well combined.
- How to layer and serve
- In a small cup or a glass, add 1-2 spoonful of cookie crumbs as the first layer. Then, add a layer of the cream mixture. Repeat this process, alternating layers of cookie crumbs and cream mixture, until the glass is full. Repeat this layering process for each serving until all the ingredients are used up.
- Sprinkle some of the cookie crumbs on the top as decoration. For a finishing touch, add few leaves of mint or another green topping of your choice.
- Refrigerate until ready to serve (at least 60 minutes).
Recipe Video
Notes
- If you want to spice this dessert up and add some fun, you can optionally add 1 tablespoon of coffee liqueur such as Kahlua or Baileys—it works miracles! Note that as it contains alcohol, be sure to keep it safely away from children.
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Hi, I’m Biba, the creator of Chick in Apron!
As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze! ✨
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