1-First Step: Gather all tools and ingredients. You will need a food processor or ziplock bag for crushing Oreos, a mixer, 12 small jars or glasses (4-6 oz size), piping bags optional, and measuring tools. Line up your Oreos, soften cream cheese by leaving out 1 hour, and chill cream. This no bake oreo cheesecake no gelatin recipe serves 12 and takes 25 minutes prep plus 3 hours chill.

2-Second Step: Crush 20 Oreo cookies (with filling) into fine crumbs using a food processor or rolling pin in a bag. This yields about 2 cups crumbs. Melt 4 tablespoons butter in microwave 20-30 seconds. Stir crumbs and butter until sandy texture forms. Divide evenly into 12 cups, press firmly with spoon bottom or glass. Chill crusts 10 minutes to set.

3-Third Step: Beat softened 16 oz cream cheese with 1 cup powdered sugar and 1 tsp vanilla in stand mixer or hand mixer on medium 2-3 minutes until smooth and fluffy. Scrape sides often. In separate bowl, whip 1 ½ cups cold heavy cream to stiff peaks, about 3-4 minutes. Gently fold whipped cream into cream cheese mixture in thirds to keep airy. Avoid overmixing.

4-Fourth Step: Fold in 6 coarsely chopped Oreos gently. Spoon or pipe filling over crusts, filling ¾ full. Smooth tops with offset spatula. Tap cups lightly to settle.

5-Fifth Step: Cover loosely with plastic wrap and refrigerate 3-4 hours or overnight until firm. Final Step: Top each with dollop whipped topping, crushed Oreos, and mini Oreo. Serve chilled. Total time: 4 hours. These mini oreo cheesecake cups hold shape perfectly for quick oreo cheesecake cups on the go.