Description
A delightful no-bake dessert combining strawberries and Oreos for a creamy and crunchy treat.
Ingredients
Scale
- 1 package of Oreo cookies (about 15 cookies)
- 1/4 cup unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 cup whipped cream (store-bought or homemade)
- Extra strawberries and crushed Oreos for topping
Instructions
- Start by crushing the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin. Set aside 1 tablespoon of the crumbs for garnish.
- In a medium mixing bowl, combine the crushed Oreos with the melted butter, mixing until the crumbs are evenly coated. This will form your base.
- Divide the Oreo mixture evenly among the bottom of serving cups or small jars, pressing down gently to form a crust.
- In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until fluffy.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. This will keep your filling light and airy.
- Layer the creamy mixture over the Oreo crust in each cup, filling to about halfway.
- Add a layer of sliced strawberries over the cream filling in each cup.
- Top with more cream filling and finish with a sprinkle of the reserved Oreo crumbs and some extra fresh strawberries.
- Chill in the refrigerator for at least 30 minutes, allowing the flavors to meld beautifully together. Serve them cold for a refreshing treat!
Notes
You can prepare the Oreo crust and filling a day in advance, just assemble the cups right before serving for the freshest taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg