Two-Ingredient No-bake Mini Oreo Cupcakes
Prep time: 
Total time: 
Yields: 16
Fun and easy no-bake mini Oreo cupcakes, with only two ingredients.
  • 2 packages (137g-pack) Oreo Cookies or 28 pcs Oreo Cookies
  • 3 ounces cream cheese, softened
  • 1 ounce cream cheese, softened (for frosting)
  1. Line mini cupcake pan with 16 mini cupcake liners.
  2. Remove Oreo filling and place in a small microwavable bowl. We'll use this for the frosting later.
  3. Crush Oreo cookies into FINE crumbs - use food processor, mortar & pestle or place in a Ziploc bag and crush with a rolling pin or canned food.
  4. Using a spatula or spoon, mix Oreo cookie crumbs and 3 ounces of cream cheese. Stir until the mixture comes together.
  5. Divide mixture into 16 cupcake liners (3 tightly packed teaspoons each cup). Press down the mixture (like forming a thick crust) with your fingers or with the back of the teaspoon until it resembles a mini cupcake. Chill in the fridge while preparing the frosting.
  1. To soften the Oreo filling, microwave it on low (stirring with a spoon every 10 to 15 seconds) until it has a spreadable consistency. No need to melt it. Add 1 ounce of cream cheese, whisk until smooth. Pipe onto mini cupcakes.
Keep leftovers in a covered container in the refrigerator. This mini cupcakes is best consumed within 3 to 5 days. Let it soften at room temperature before serving.

One 137g-pack contains 14 pieces of Oreo Cookies.
Recipe by When Hungry at