No Bake Mini Oreo Cheesecakes

No-bake desserts are a great choice when you want something sweet without using the oven. These no-bake mini Oreo cheesecakes are simple to make and perfect for any occasion, from a quick snack to a party treat. With just a few basic ingredients, you can create a delicious dessert in no time

If you’re looking for easier no-bake recipes, check out my No Bake Strawberry Cheesecake Cups, No Bake Eclairs Cake, No-bake blueberry cheesecake cups and No-Bake Lotus Biscoff Cheesecake Without Gelatin.

For the crust

• Oreo cookie crumbs – I crush the Oreo cookies into fine crumbs for the base. If you're in the mood for a twist, you can swap in vanilla Oreo crumbs for a lighter flavor.

• Butter – Melted butter is added to moisten the crumbs and help them stick together, creating a firm and cohesive crust.

For the base

• Cream cheese – Make sure the cream cheese is at room temperature. This helps it blend smoothly with the other ingredients, creating a creamy, clump-free filling. I recommend using brick-style cream cheese for the best texture.

• Sugar – A little sugar sweetens the filling just the right amount.

• Heavy whipping cream – Ensure the whipping cream is cold to whip up perfectly. Cold cream holds its shape better and creates a light, fluffy texture.

• Vanilla extract – A touch of vanilla brings a warm, aromatic flavor that complements the other ingredients.

• Chopped Oreos – I top the cheesecake with chopped Oreos for extra texture. You can mix in some chopped Oreos in the filling for added texture and extra bursts of flavor.

How to make No Bake Mini Oreo Cheesecake

Make the crust:

• Crush the Oreo cookies into fine crumbs using a rolling pin or a food processor.
• Combine the Oreo crumbs with the melted butter and mix until fully coated.
• Press the mixture evenly into the bottoms of 12 mini cheesecake pans or cupcake liners, creating a firm base.

Prepare the filling:

• In a large bowl, beat the room-temperature cream cheese, sugar, and vanilla until smooth and creamy.
• In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture. Add some crushed Oreos.

Assemble the mini cheesecakes:

• Spoon or pipe the cream cheese filling onto the chilled crusts, smoothing it out with a spatula.
• Place some chopped oreos as you like.

Chill the cheesecakes:

• Refrigerate the mini cheesecakes for at least 3-4 hours, or overnight for best results. This will help the filling set and become firm.

• Room Temperature Ingredients: Make sure your cream cheese is at room temperature before mixing. This ensures a smoother, lump-free filling and helps everything blend seamlessly.

• Cold Whipping Cream: For the fluffiest texture, make sure your heavy whipping cream is cold before whipping. Cold cream whips up better and holds its shape.

• Crush Oreos Well: When making the crust, crush the Oreos as finely as possible. Using a food processor is the easiest method, but you can also place them in a ziplock bag and crush them with a rolling pin.

• Don’t Overmix the Filling: When folding the whipped cream into the cream cheese mixture, be gentle. Overmixing can deflate the whipped cream and result in a denser filling.

• Chill Overnight: For the best texture, allow the mini cheesecakes to chill overnight. This will give the filling enough time to firm up and fully set, making them easier to remove from the pans.

• Using Cupcake Liners: If you're using cupcake liners, make sure to use a non-stick variety, or lightly spray the inside with cooking spray, to help remove the mini cheesecakes easily after chilling.

Storage Tips

Refrigeration: Store the mini cheesecakes in an airtight container in the fridge. They should stay fresh for up to 3-4 days. The cold temperature helps keep the filling firm and creamy.

Freezing: If you want to store them for longer, you can freeze the mini cheesecakes. Place them on a baking sheet and freeze them for about 2 hours until firm. Then, transfer them to an airtight container or freezer-safe bag and store for up to 1-2 months. Let them thaw in the fridge for a few hours before serving.

Toppings: If you're adding toppings like whipped cream or extra chopped Oreos, it’s best to wait until you're ready to serve to keep them fresh and avoid sogginess.