Print

No-Bake Cookies and Cream Pie Cups

A close-up view of a single No-Bake Cookies and Cream Pie Cup with creamy filling and crushed cookie topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make individual, no-bake dessert cups featuring a crushed cookie crust and a creamy cookies and cream filling. These are simple to prepare and serve.

Ingredients

Scale
  • 1 1/2 cups chocolate sandwich cookie crumbs (about 24 cookies)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups frozen whipped topping, thawed
  • 1 cup chocolate sandwich cookies, coarsely chopped for topping

Instructions

  1. Combine the cookie crumbs and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Press about 2 tablespoons of the crumb mixture firmly into the bottom of 6 standard muffin cups lined with paper liners. Place the cups in the freezer while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, beating until fully combined and creamy.
  4. Gently fold the thawed whipped topping into the cream cheese mixture until just combined. Do not overmix.
  5. Spoon or pipe the filling evenly over the chilled crusts in the muffin cups.
  6. Top each cup with the coarsely chopped chocolate sandwich cookies.
  7. Refrigerate the cups for at least 4 hours, or until firm. Remove the paper liners before serving.

Notes

  • You can use mini muffin tins for smaller, bite-sized portions.
  • If you do not have whipped topping, you can substitute it with 1 cup of heavy cream whipped to stiff peaks.
  • These cups store well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://delishdreams.com/no-bake-cookies-and-cream-pie-cups/