Mini No Bake Oreo Cheesecakes

5 from 1 vote

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!

Prep Time30

chilling3

Total Time3 30

Course: Dessert

Cuisine: American

Keyword: mini no bake oreo cheesecakes

Servings:

Calories: 491kcal

Author: Maricel

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

US Customary - metric

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.

Video

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