If you’re looking for a simple yet decadent dessert that requires no baking, look no further than these Mini No-Bake Oreo Cheesecakes. Perfect for parties, family gatherings, or a sweet treat, these mini cheesecakes are a delightful combination of creamy cheesecake filling and crunchy Oreo crust. Let’s dive into this irresistible recipe!
Ingredients:
For the Crust:
20 Oreo cookies, crushed
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
10 Oreo cookies, crushed
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
For the Topping:
Whipped cream
Extra crushed Oreos
Directions:
Prepare the Crust:
In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until well combined.
Press the mixture evenly into the bottoms of a muffin tin lined with paper liners. Place in the refrigerator to set while preparing the filling.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, and continue to beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Fold in the crushed Oreos.
Assemble the Cheesecakes:
Spoon the cheesecake filling over the prepared crusts in the muffin tin, filling each liner to the top.
Smooth the tops with a spatula.
Refrigerate for at least 4 hours, or until set.
Serve:
Before serving, top each mini cheesecake with whipped cream and extra crushed Oreos.
Serving Tips:
Chilled Serving: For the best texture and flavor, serve the mini cheesecakes chilled. This helps the cheesecake filling stay firm and creamy.
Toppings: Just before serving, top each cheesecake with a dollop of whipped cream and a sprinkle of crushed Oreos. You can also get creative with additional toppings like chocolate shavings, mini chocolate chips, caramel drizzle, or fresh fruit.
Presentation: For a polished presentation, use decorative liners or remove the paper liners and place each mini cheesecake on a small dessert plate. Garnish the plate with a few extra crushed Oreos or a drizzle of chocolate sauce.
Serving Size: These mini cheesecakes are perfect for individual servings. If you’re hosting a party, consider placing them on a tiered dessert stand for an elegant display.
Accompaniments: Pair these mini cheesecakes with coffee, tea, or a glass of milk for a delightful dessert experience.
Storage Tips:
Refrigeration: Store any leftover mini cheesecakes in an airtight container in the refrigerator. They can be kept for up to 5 days. Make sure to keep them covered to prevent them from absorbing any other flavors from the fridge.
Freezing: If you’d like to store them for a longer period, you can freeze the mini cheesecakes. Place them on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or a freezer-safe bag. They can be stored in the freezer for up to 2 months. Thaw them in the refrigerator overnight before serving.
Avoid Sogginess: To maintain the best texture, avoid topping the cheesecakes with whipped cream or other wet toppings until just before serving. If you’ve already topped them, gently blot off excess moisture before refrigerating.
Transporting: If you’re taking these mini cheesecakes to an event, keep them cool by transporting them in a cooler with ice packs. This will help maintain their shape and prevent the filling from becoming too soft.
Related Recipes:
- Oreo Cheesecake Tacos Recipe
- Master Freezing Cheesecakes: Tips, Types, and Pitfalls
- Mini Meatloaf Muffins with Mashed Potato Frosting
FAQs:
Can I use a different type of cookie for the crust?
Yes, you can substitute the Oreo cookies with other types of cookies, such as graham crackers, chocolate chip cookies, or even shortbread cookies. Simply crush the cookies and mix with melted butter, as instructed in the recipe.
Can I make these cheesecakes ahead of time?
Absolutely! These mini cheesecakes can be made a day or two in advance. Simply prepare the cheesecakes as instructed, cover them, and store them in the refrigerator. Add the whipped cream and any additional toppings just before serving.
Can I use low-fat or fat-free cream cheese?
While you can use low-fat or fat-free cream cheese, the texture and richness of the cheesecake may be slightly different. Full-fat cream cheese provides the best creamy texture and flavor. If you opt for a lower-fat version, make sure it is softened well to avoid a grainy texture.
What can I do if I don’t have a muffin tin?
If you don’t have a muffin tin, you can use small ramekins or silicone molds instead. Alternatively, you can make a single large no-bake cheesecake in a springform pan by doubling the crust and filling ingredients. Just adjust the setting time accordingly and cut into slices for serving.
Conclusion:
These Mini No-Bake Oreo Cheesecakes are a simple yet indulgent treat that combine a crunchy Oreo crust with a creamy, rich filling. Perfect for any occasion, they offer a delightful dessert experience with minimal effort. Enjoy these delicious mini cheesecakes chilled for a refreshing and satisfying sweet bite.
📖 Recipe:
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Mini No-Bake Oreo Cheesecakes
- Total Time: 4 hour 20 minutes (including chilling)
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Indulge in these creamy Mini No-Bake Oreo Cheesecakes, featuring a crunchy Oreo crust and a luscious cheesecake filling. Perfect for any occasion, these individual cheesecakes are an easy and delightful dessert that requires no baking. They’re a crowd-pleaser that will satisfy any sweet tooth with minimal effort.
Ingredients
For the Crust:
20 Oreo cookies, crushed
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
10 Oreo cookies, crushed
For the Topping:
Whipped cream
Extra crushed Oreos
Instructions
- Prepare the Crust:
- In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until well combined.
- Press the mixture evenly into the bottoms of a muffin tin lined with paper liners. Place in the refrigerator to set while preparing the filling.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, and continue to beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fold in the crushed Oreos.
- Assemble the Cheesecakes:
- Spoon the cheesecake filling over the prepared crusts in the muffin tin, filling each liner to the top.
- Smooth the tops with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Serve:
- Before serving, top each mini cheesecake with whipped cream and extra crushed Oreos.
Notes
For a firmer cheesecake texture, refrigerate the mini cheesecakes overnight.
Customize your toppings with chocolate shavings, caramel sauce, or fresh fruit for a unique twist.
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 250 kcal per serving
