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!
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.
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.
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.
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.
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
Mini Cheesecake with Pomegranate topping
Mini No Bake Oreo Cheesecakes
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
- ⅓ cup heavy cream whipped to medium-stiff peaks
- ⅓ cup sour cream
- ⅔ 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.
