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Mini No-Bake Oreo Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 86 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes (including chilling time)
  • Yield: 6 mini cheesecakes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Description

These Mini No-Bake Oreo Cheesecakes are creamy, dairy-free delights perfect for any occasion. Featuring a crunchy Oreo cookie base and a luscious, whipped dairy-free cream cheese filling, topped with a swirl of dairy-free whipped cream and Oreo garnish. Easy to make with no baking required, these cheesecakes are chilled to perfection and offer a delicious plant-based dessert option.

Ingredients

Units Scale

Base Ingredients

  • 150g Oreo Cookies
  • 50g dairy-free butter or margarine

Cheesecake Filling Ingredients

  • 260g dairy-free whipping cream (e.g., Elmlea Plant Based Alternative Double Cream)
  • 160g dairy-free cream cheese (e.g., Violife Original Cream Cheese or Sainsbury's Free From Soft Cream Cheese)
  • 8 Oreo Cookies

Whipped Cream Topping

  • 20g dairy-free whipping cream
  • 4 Oreo Cookies (for garnish)

Instructions

  1. Prepare the Base: Melt the dairy-free butter or margarine in a small saucepan over low heat. Once fully melted, remove from heat and transfer to a medium heatproof mixing bowl. Blend 150g Oreo cookies in a food processor until fine crumbs form. Add the crumbs to the melted butter and stir thoroughly until the mixture resembles wet sand and holds shape when pressed. Press this mixture firmly into each cookie cup tin to form compact bases and place the tins in the freezer while preparing the filling.
  2. Make the Cheesecake Filling: In a medium bowl, combine 260g dairy-free whipping cream and 160g dairy-free cream cheese. Whip on low speed initially to avoid splashing, then increase to high speed until thick and creamy (about 5 minutes). Blend 8 Oreo cookies into fine crumbs and fold them gently into the cream cheese mixture. Transfer the filling into a piping bag fitted with a large round tip.
  3. Assemble the Cheesecakes: Pipe the cheesecake filling evenly into each cookie base in the tin, smoothing the tops with an offset spatula. Place the assembled cheesecakes into the freezer for at least 4 hours, or until firm to the touch. If using push-up tins, carefully push up the bases to release the cheesecakes once set.
  4. Prepare the Whipped Cream Topping: While the cheesecakes firm up, whip 20g dairy-free whipping cream on high speed until thick. Transfer to a piping bag fitted with an open star tip nozzle.
  5. Decorate and Serve: Once cheesecakes are firm, allow them to defrost slightly in the refrigerator. Pipe a swirl of whipped cream atop each cheesecake. Garnish with half an Oreo cookie and some crushed Oreo crumbs. Serve chilled and enjoy immediately.

Notes

  • Store cheesecakes in the refrigerator and consume within 2 days for optimal freshness.
  • Use dairy-free cream cheese brands like Violife Original Cream Cheese or Sainsbury’s Free From Soft Cream Cheese for vegan-friendly results.
  • Press the base mixture firmly into tins to prevent crumbling upon removal.

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 320 kcal
  • Sugar: 22 g
  • Sodium: 110 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1.5 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Find it online: https://lazydayrecipes.com/mini-no-bake-oreo-cheesecakes-recipe/