5-Ingredient Oreo Mascarpone Dessert Cups

These 5-Ingredient Oreo Mascarpone Dessert Cups are ready in no time and are perfect for those busy days when you’re craving something sweet.

They have a layer of crushed Oreos and delicious layers of a creamy and luscious mascarpone cheese frosting in three flavours. This recipe is really a breeze to make and will impress your family or guests with its rich and decadent flavours.

Ingredients

480 g (17 oz) mascarpone cheese, cold from the fridge
240 g (8.5 oz) sweetened condensed milk, cold from the fridge
200 g (7 oz) original Oreo sandwich cookies
20 g (2 Tbsp) melted unsalted butter
10 g (2 Tbsp) sifted cocoa powder

You will also need 3 piping bags as well as the 1M Wilton piping tip if you want to pipe those swirls on top.

Directions

Place the Oreo cookies in a food processor and pulse until crushed into crumbs. Set aside 3 tablespoons of crushed Oreos. Pour the melted butter over the crushed Oreos in the food processor and pulse 2-3 more times until the butter is mixed in.

Divide the crushed Oreos and butter among 6 dessert cups and press them in the bottom of each cup. I used a pestle to press them down.

Place the mascarpone cheese and sweetened condensed milk in a mixing bowl. You can use a simple hand mixer or a stand mixer for this.

Mix for 1 minute on low-medium speed. Stop halfway through to scrape the sides of the bowl with a spatula. Do not overmix as the frosting will get too soft and won’t have a piping consistency!

Divide the frosting among three bowls. Add 2.5 tablespoons of the crushed Oreos you saved earlier to one of the bowls. Mix to combine with a spatula.

Add the sifted cocoa powder over the mascarpone frosting in the second bowl. Mix to combine.

Note that, if desired, you can also add a tablespoon of vanilla extract to the white frosting. I left the vanilla out since I felt that the Oreo cookies and cocoa powder added enough flavour to this dessert.

Place the white frosting, Oreo frosting and cocoa frosting in three piping bags. I fitted the bag with the white frosting with the 1M Wilton piping tip.

For the other 2 piping bags, I just cut the tip to make about an opening that’s about 2.5 cm (1’’) wide.

Pipe a layer of cocoa frosting and one of Oreo frosting in each dessert cup.

Place the white frosting, Oreo frosting and cocoa frosting in three piping bags. I fitted the bag with the white frosting with the 1M Wilton piping tip.

Then, pipe a swirl of white frosting on top and sprinkle some of the remaining crushed Oreos on top. You should have half a spoon of crushed Oreos saved from before.