Preparation:

1: Prepare the Oreo Crust Mixture

1. Using a food processor or rolling pin, crush 16 Oreos into fine crumbs.
2. In a mixing bowl, stir the crushed Oreos with melted butter until evenly coated.
3. Set aside 2–3 tablespoons of the crumb mixture for the topping.
4. Divide the remaining crumb mixture evenly between 6–8 clear dessert cups (about 120 ml each) and press into the bottom using the back of a spoon or your fingers.
5. Refrigerate while you prepare the filling.

2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
2. Add the powdered sugar and vanilla extract, and continue beating until fully incorporated and smooth.
3. In a separate bowl, beat the cold whipping cream on high speed until stiff peaks form (about 3–4 minutes).
4. Gently fold the whipped cream into the cream cheese mixture in 2–3 batches, using a spatula. Take care not to deflate the mixture—you want it light and airy.

3: Assemble the Dessert Cups

1. Remove the dessert cups from the fridge.
2. Add a generous layer (2–3 tablespoons) of the cheesecake filling over the Oreo base in each cup.
3. Use a small spoon or piping bag for a clean layer.
4. Sprinkle with a small amount of the reserved crushed Oreos.
5. Optionally, repeat the layering if your cups are tall enough.

4: Garnish and Chill

1. Top each cup with one or two halved or chopped Oreo cookies.
2. For extra flair, add a dollop of whipped cream, a mini Oreo, or a sprinkle of chocolate shavings or sprinkles.
3. Chill the cups in the refrigerator for at least 1 hour before serving. The longer they chill, the more the layers meld beautifully.