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Mini No Bake Oreo Cheesecakes

These Mini No Bake Oreo Cheesecakes are made of rich buttery oreo crust and decadent no-bake cheesecake that is so smooth and melts in your mouth. A perfect treat and a delicious dessert for any occasion or family gathering that is sure to impress your friends and family!

Mini no-bake oreo cheesecakes

These Mini No Bake Oreo Cheesecakes are made of the quick and easy-to-make Oreo cookie crust. Sandwiched and filled with the decadent, creamy, and smooth no-bake cheesecake filling. Made of cream cheese, sour cream, whipped cream, icing sugar, and pure vanilla extract.

Mini No bake Oreo Cheesecakes

How to make Mini No Bake Oreo Cheesecakes

Step 1. Make the Oreo Crust.

Use a food processor to grind the whole oreo cookies then add melted butter and press pulse to combine. You may use the zip lock and rolling pin to grind the oreo cookies.

Line the muffin pan with a cupcake liner and scoop a tablespoon of the oreo crumb mixture into the liner. Press and pack it using a measuring cup. Refrigerate to let it set while making the no-bake cheesecake filling.

Step 2. Make the No-Bake Cheesecake filling

This is the same method for making the smooth no-bake cheesecake recipe I made. Make sure to use softened cream cheese to avoid lumps, and to easily incorporate it with other ingredients.

How to make mini no bake oreo cheesecakes

Add the softened cream cheese to a medium-sized bowl, and cream until smooth and with no lumps. Add the sour cream, icing sugar, and pure vanilla extract. Mix until well blended and smooth.

Use an ice cream scoop if available, and scoop about a quarter cup of the cheesecake mixture into the oreo crust. Smooth the top with the offset spatula then tap or bang on the counter to knock out some air pockets.

Add a tablespoon of the oreo crumbs on top of the cheesecake and gently press with the back of the spoon. Cover and refrigerate for about 3 hours or overnight to let it set.

Step 3. Frosting and Decorating

Make the chocolate drip or syrup. In a small bowl, add the semi-sweet chocolate and heavy cream. Microwave for a few seconds until the chocolate melts. Set aside to cool.

Mini No bake Oreo Cheesecakes

Make the stabilized whipped cream. In a cold bowl, add the cold heavy cream, icing sugar, and powdered milk. While beating on high speed, add the pure vanilla extract and whip until stiff peaks. Transfer in a piping bag with a star tip.

Frost the cheesecakes with the stabilized whipped cream and decorate with the oreo cookie and drizzle with the chocolate drip or syrup. Serve it cold.

Mini no bake oreo cheesecakes

Storing

Keep it refrigerated. Refrigerate in a sealed container for up to 4 days. Freeze for up 2 months in a sealed container. After that, the quality of the cheesecake will decline.

More Cheesecake Recipes and Ideas

No-Bake Strawberry Swirl Cheesecake

Japanese Cheesecake

Mini Cheesecake with Pomegranate topping

Mini no bake oreo cheesecakes

Mini no bake oreo cheesecakes

Mini No Bake Oreo Cheesecakes

These Mini No-Bake Oreo Cheesecakes are made of Oreo crust and decadent no-bake cheesecake that is so smooth and creamy. It's quick and easy to make and a perfect dessert!
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5 from 1 vote
Course: Dessert
Cuisine: American
Keyword: mini no bake oreo cheesecakes
Author: Maricel
Prep Time: 30 minutes
chilling: 3 hours
Total Time: 3 hours 30 minutes
Servings: 12

Watch How to Make It

Equipment

  • muffin pan
  • stand mixer or hand electric mixer

Ingredients

For the Oreo Crust

  • 250 g Oreo Cookies ground with the filling (optional)
  • 3 tbsp butter melted

For the No-bake Cheesecake

  • 1 lb cream cheese or two blocks
  • cup heavy cream whipped to medium-stiff peaks
  • cup sour cream
  • cup icing sugar adjust to taste
  • 1 tsp pure vanilla extract

For the Stabilized Whipped Cream frosting

  • 1 cup heavy cream
  • 2 tbsp icing sugar
  • 2 tbsp powdered milk pasteurized skim milk
  • 1 tsp pure vanilla extract

For decorating

  • 6 Oreo Cookies cut in half
  • ¼ cup semi-sweet chocolate
  • 2 tbsp heavy cream

Instructions

Make the Oreo Crust

  • Grind the Oreo Cookies in a food processor, then add the melted butter and press pulse to combine. You may use a rolling pin to grind the cookies in a ziplock bag.
  • Scoop a tablespoon of the Oreo crumb mixture into each cupcake liner then pack it using a measuring cup. Refrigerate and let it set while making the cheesecake filling.

Make the No-Bake Cheesecake filling

  • Cream the softened cream cheese until smooth and with no lumps. Add the sour cream, icing sugar, and pure vanilla extract. Mix until well blended
  • Scoop about a quarter cup of the cheesecake mixture into the oreo crust. Smooth the top with the offset spatula then tap or bang on the counter to knock out air pockets.
  • Add a tablespoon of the oreo crumbs on top of the cheesecake and gently press with the back of the spoon.
  • Cover and refrigerate for about 3 hours or overnight to let it set.

Frosting and Decorating

  • Make the chocolate drip or syrup. In a small bowl, add the semi-sweet chocolate and heavy cream. Microwave for a few seconds until the chocolate melts. Set aside to cool.
  • Make the stabilized whipped cream. In a cold bowl, add the cold heavy cream, icing sugar, and powdered milk. While beating on high speed, add the pure vanilla extract and whip until stiff peaks. Transfer in a piping bag with a star tip.
  • Frost the cheesecakes with the stabilized whipped cream and decorate with the oreo cookie and drizzle with the chocolate drip or syrup. Keep refrigerated and serve it cold.

Notes

This recipe makes about 12 to 14 mini oreo cheesecakes in a size of a regular muffin pan. 
Make sure to use softened cream cheese to avoid lumps, and to easily incorporate it with other ingredients.
Storing
Keep it refrigerated. Refrigerate in a sealed container for up to 4 days. Freeze for up 2 months in a sealed container. After that, the quality of the cheesecake will decline.
Nutrition Facts
Mini No Bake Oreo Cheesecakes
Amount Per Serving
Calories 491 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 85mg28%
Sodium 266mg12%
Potassium 204mg6%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 31g34%
Protein 6g12%
Vitamin A 1090IU22%
Vitamin C 0.4mg0%
Calcium 94mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

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