No Bake Chocolate Sandwich Cheesecake Cups
Six chilled cups with chocolate sandwich cookie crumbs under a cream cheese and whipped topping filling with more cookie pieces folded in.
Ingredients
Dessert Cups
- 8 oz full-fat block cream cheese softened
- 8 oz prepared whipped topping container weight, thawed in refrigerator per label
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 24 standard chocolate sandwich cookies crushed with filling; 9 tablespoons crumbs for bases, remainder for filling
Instructions
- Crush 24 standard chocolate sandwich cookies including their filling. Put 1½ tablespoons crumbs into each of six dessert cups of at least ¾-cup capacity, reserving the rest for the filling.
- Beat softened block cream cheese with powdered sugar until smooth, scrape the bowl, and mix in vanilla.
- Fold in the full 8-ounce-by-weight container of thawed prepared whipped topping gently. Fold through the remaining crushed cookies.
- Divide filling among the six cups without heavy compression. Cover and refrigerate at least 1 hour, then serve chilled directly from the cups.
Notes
Whipped topping is measured by the 8-ounce container weight, not one cup volume. Thaw according to its label. The dessert is complete without extra topping or cookies beyond the stated batch.