Ingredients
Scale
- 18-20 Chocolate Sandwich Cookies (like Oreos): These form the crunchy, chocolate-infused base and topping of our dessert. The iconic combination of dark cocoa biscuit and sweet cream filling provides the foundational flavor profile. You’ll need enough to create a substantial crust and a generous sprinkle on top.
- 8 ounces (1 block) Full-Fat Cream Cheese, softened: It’s absolutely essential for the cream cheese to be at room temperature. Softened cream cheese whips into a perfectly smooth, luscious, and tangy filling without any lumps. Full-fat provides the richest flavor and most stable texture.
- 1 cup Heavy Whipping Cream, cold: The key to a light, airy, and mousse-like filling. The cream must be very cold straight from the refrigerator to whip up properly and hold its volume, creating a beautiful contrast to the dense cookie crumbs.
- 1/2 cup Powdered Sugar (Confectioners’ Sugar): This superfine sugar dissolves instantly into the cream cheese and heavy cream, ensuring a silky-smooth texture without any graininess. It adds the perfect amount of sweetness to balance the tang of the cream cheese.
- 1 teaspoon Vanilla Extract: A small amount of pure vanilla extract enhances all the other flavors in the dessert, adding a layer of aromatic warmth and depth to both the cream filling and the overall taste experience.
Instructions
- Prepare the Cookie Crumbs: Your first step is to transform those whole chocolate sandwich cookies into a versatile crumb. Place about 15 of the cookies into a large, resealable plastic bag. Squeeze out most of the air and seal it. Using a rolling pin, a meat mallet, or even the bottom of a heavy pan, crush the cookies until you have a mixture of fine crumbs and some slightly larger, pebble-sized pieces. This variation in texture adds a wonderful character to the dessert. Alternatively, you can pulse them a few times in a food processor, but be careful not to turn them into dust. Set aside about a quarter of the crumbs for topping later. Divide the remaining three-quarters of the crumbs evenly among 4-6 small serving glasses, ramekins, or jars. Gently press the crumbs down with the back of a spoon to create a firm base layer.
- Whip the Cream Cheese: In a large mixing bowl, place your block of softened cream cheese. It’s crucial that it’s at room temperature to avoid a lumpy filling. Using an electric hand mixer or a stand mixer fitted with the whisk or paddle attachment, beat the cream cheese on medium speed for about 1-2 minutes. The goal is to break it down until it’s completely smooth, creamy, and free of any bumps. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated evenly.
- Combine the Sweeteners: Add the powdered sugar and vanilla extract to the bowl with the whipped cream cheese. Continue to beat on low speed at first (to avoid a sugar cloud in your kitchen), then increase to medium speed. Mix until the sugar and vanilla are fully incorporated and the mixture is light and uniform in consistency. This should take about another minute. Scrape the bowl down again to catch any stray bits.
- Create the Whipped Cream Base: In a separate, chilled mixing bowl, pour in the cold heavy whipping cream. Using clean beaters, whip the cream on medium-high speed. It will start as a liquid, then thicken into soft peaks. Continue whipping until stiff peaks form. This means when you lift the beaters out of the cream, a peak will form and hold its shape without slumping over. This process typically takes 2-4 minutes. Be careful not to over-whip, or you will begin to make butter.
- Fold and Combine: Now it’s time to marry the two mixtures. Take about one-third of the whipped cream and gently fold it into the cream cheese mixture using a rubber spatula. This initial addition lightens the dense cream cheese base, making it easier to incorporate the rest of the whipped cream without deflating it. Once that’s loosely combined, add the remaining whipped cream. Use a gentle folding motion—scooping from the bottom and folding it over the top—until the mixture is homogenous and no white streaks of whipped cream remain. The final result should be a thick, airy, and scoopable mousse-like filling.
- Assemble the Cups: Spoon or pipe the cream filling evenly over the cookie crumb bases in your serving glasses. You can create a rustic look by simply spooning it in, or for a more polished, professional presentation, transfer the filling to a piping bag (or a large plastic bag with the corner snipped off) and pipe it into the cups. This method creates cleaner layers and a beautiful swirl on top.
- Garnish and Serve: Take the cookie crumbs you set aside earlier and sprinkle them generously over the top of the cream filling. For an extra touch, you can crush the remaining 3-5 whole cookies and add those on top for a chunkier texture and visual appeal. The cups are ready to be eaten immediately for the ultimate 5-minute treat, or you can chill them in the refrigerator for at least 30 minutes. Chilling allows the flavors to meld and the filling to set up a bit more firmly, which is highly recommended if you have the time.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Sugar: 25g
- Fat: 35g
- Carbohydrates: 30g
- Protein: 5g