Step 1 – Make the crust
Crush 15 Oreo cookies in a food processor or in a zip-top bag with a rolling pin until fine crumbs form. Mix with melted butter. Spoon about 1–2 tablespoons of the mixture into the bottom of each serving cup and press gently. Set aside.

Step 2 – Prepare the whipped cream
In a chilled bowl, whip the heavy cream until soft peaks form. Add a touch of vanilla extract and continue whipping to stiff peaks. Set aside.

Step 3 – Make the cheesecake filling
In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Gently fold in the whipped cream until fully combined. Fold in crushed or chopped Oreos.

Step 4 – Assemble the cups
Layer the cheesecake mixture over the Oreo crust in your cups. You can alternate layers with more crushed cookies if desired. Smooth the tops with a spoon or pipe the mixture using a piping bag for a neater finish.

Step 5 – Chill and serve
Refrigerate the cups for at least 2 hours to allow the filling to set. Just before serving, top with whipped cream, Oreo crumbs, or chocolate drizzle.