Prep the pan: Line a 12-cup muffin tin with paper liners. Drop one whole Oreo into the bottom of each liner to make an instant crust.

Crush Oreos for the filling: Place 8–10 Oreos in a zip-top bag and crush into small chunks. Aim for a mix of crumbs and bite-sized pieces.

Make the creamy base: In a bowl, beat the softened cream cheese, sugar, vanilla, and salt until smooth and fluffy, about 2 minutes. Scrape down the bowl to remove any lumps.

Whip the cream: In a separate cold bowl, whip the heavy cream to stiff peaks. You should see clear lines from the beaters and peaks that stand tall.

Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it light and airy—don’t overmix.

Add the cookies: Fold in the crushed Oreos until evenly distributed. Save a little for sprinkling on top if you like.

Fill the cups: Spoon the mixture over the Oreo crusts, dividing evenly among the 12 liners. Smooth the tops with a spoon.

Optional butter boost: If you prefer a firmer crust, stir the melted butter into 12 finely crushed Oreos and press 1 tablespoon into each liner instead of using whole cookies.

Chill: Cover the pan and refrigerate for at least 3–4 hours, or until set. Overnight is best for clean edges and deeper flavor.

Finish and serve: Top with a swirl of whipped cream and a sprinkle of cookie crumbs or a mini Oreo. Peel off the liners and enjoy.