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Mini No-Bake Oreo Cheesecakes


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  • Author: Isabella
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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