No Bake Mini Oreo Cheesecakes
These mini cheesecakes are quick and simple to make, no eggs, gelatin, or baking required.
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Servings: 12 mini cheesecakes
Ingredients
Crust
- 21 Oreo cookies, divided
- ¼ cup melted butter
Filling
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
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.
- Divide the mixture between 12 cupcake liners and press into the bottoms.
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.
Assembly
- Spoon or pipe the cream cheese filling onto the chilled crusts, smoothing it out with a spatula.
- Refrigerate the mini cheesecakes for at least 3-4 hours, or overnight for best results. This will help the filling set and become firm.
Video
Notes
- 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.
- 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.
- 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.
- 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.
- 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.