Go Back
Oreo Dessert Pots

Oreo Dessert Pots

Layers of oreo cheesecake and crushed oreos, topped with whipped cream, in individual serving glasses

Course Dessert
Cuisine American
Keyword Dessert
Prep Time 45 minutes
Total Time 45 minutes
Servings 4
Author thebakingexplorer


For the oreo crumb layers

  • 200 g Oreo biscuits crushed into crumbs
  • 50 g Butter or baking spread melted

For the oreo cheesecake layers

  • 420 g Full fat cream cheese
  • 70 g Icing sugar
  • 1 tsp Vanilla extract
  • 165 ml Double cream
  • 40 g Oreo biscuits crushed into crumbs

For the topping and decoration

  • 250 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 5 Oreo biscuits


  1. Use a food processor to turn the oreo biscuits into crumbs - or bash them in a bowl with the end of a rolling pin

  2. Make the oreo crumb layers by mixing the oreo crumbs and butter together in a bowl

  3. Then add a layer of the oreo crumbs to the bottom of your serving glasses - the glasses I used have a 250ml capacity - use a teaspoon to press the crumbs down to compact them

  4. For the cheesecake layers use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract

  5. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

  6. Then fold in the oreo crumbs

  7. Use a piping bag to pipe a layer of the cheesecake over the crumbs, or use a spoon

  8. Add another layer of crumbs, then another layer of cheesecake

  9. Whip up the double cream with the icing sugar and the vanilla extract, and either pipe or spoon it on top

  10. Add an Oreo biscuit to each glass for decoration, crush up the remaining biscuit and sprinkle some crumbs over the whipped cream

  11. Serve immediately, store any leftovers in the fridge and eat within 2 days