Cookies and Cream Dessert Cups

I make these Cookies and Cream Dessert Cups whenever I need a quick, crowd-pleasing treat that looks impressive but takes very little effort. With layers of crushed chocolate sandwich cookies and a creamy vanilla pudding mixture blended with cream cheese and whipped topping, this no-bake dessert is always a hit at parties, potlucks, or casual family gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

20 chocolate sandwich cookies (such as Oreos), crushed

1 (8 oz) block cream cheese, softened

1/2 cup powdered sugar

1 (3.4 oz) box instant vanilla pudding mix

1 3/4 cups cold milk

1 (8 oz) container whipped topping, thawed

Extra crushed cookies for topping

Directions

I start by beating the softened cream cheese and powdered sugar together in a large bowl until the mixture is smooth and fluffy.

In a separate bowl, I whisk the instant vanilla pudding mix with cold milk for about 2 minutes, just until it begins to thicken.

Next, I combine the pudding mixture with the cream cheese mixture and mix until everything is fully blended and creamy.

I gently fold in the whipped topping, making sure there are no streaks left in the mixture.

To assemble, I spoon a layer of crushed cookies into individual dessert cups or small jars, followed by a generous layer of the cream mixture. I repeat the layers once more and finish with a sprinkle of extra crushed cookies on top.

Finally, I chill the dessert cups for at least 1 hour before serving so the flavors can meld and the texture can set properly.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Cooking Time: 0 minutes

Chilling Time: 1 hour

Total Time: 1 hour 15 minutes

Each serving contains approximately 320 kcal.

Variations

I sometimes switch things up by using chocolate pudding instead of vanilla for an even richer flavor. When I want a minty twist, I add a drop of peppermint extract to the cream mixture or use mint-flavored sandwich cookies.

For a more decadent version, I drizzle chocolate syrup between the layers. If I want a lighter texture, I fold in a little extra whipped topping. I also enjoy adding mini chocolate chips or crushed candy bars for extra crunch.

Storage/Reheating

I store these dessert cups covered in the refrigerator for up to 3 days. Since this is a no-bake, chilled dessert, I do not reheat it. I prefer serving it straight from the fridge for the best texture and flavor.

If I make it ahead for an event, I keep the topping of crushed cookies separate and sprinkle it on just before serving to maintain a bit of crunch.

FAQs

Can I make these dessert cups ahead of time?

Yes, I often prepare them a day in advance. I keep them covered in the refrigerator and add the final cookie topping just before serving for the best texture.

Can I use homemade whipped cream instead of whipped topping?

Yes, I can substitute homemade stabilized whipped cream if I prefer a less processed option. I make sure it’s whipped to stiff peaks so the layers hold their shape.

Can I use low-fat cream cheese?

I can use low-fat cream cheese, but I notice the texture is slightly less rich and creamy. Full-fat cream cheese gives the best consistency.

Can I make this recipe in one large dish instead of individual cups?

Absolutely. I sometimes layer everything in a small trifle dish or an 8×8-inch pan and scoop out portions when serving.

How long does it need to chill?

I chill it for at least 1 hour, but I find that 2–3 hours gives an even better texture and flavor.

Conclusion

I love how these Cookies and Cream Dessert Cups come together quickly with simple ingredients and no baking required. They’re creamy, crunchy, and perfectly sweet, making them ideal for gatherings or whenever I want an easy dessert that feels special. Once I make them, they never last long in my kitchen.