No-Bake Mini Oreo Cheesecakes are creamy, rich, and loaded with Oreo cookies, all in a bite-sized dessert that’s easy to make! With a crushed Oreo crust, a smooth cheesecake filling, and even more Oreo chunks, these mini cheesecakes are perfect for parties, holidays, or anytime you crave a sweet treat—no oven required!
Why You’ll Love This Recipe
- No Baking Needed: A simple, no-fuss dessert.
- Super Creamy: The perfect mousse-like cheesecake texture.
- Packed with Oreos: Oreos in the crust, filling, and topping!
- Perfect for Any Occasion: Great for parties, birthdays, and holidays.
- Make-Ahead Friendly: Chill overnight for easy entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Oreo Crust:
- Oreo cookies, crushed
- Melted butter
For the Cheesecake Filling:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Crushed Oreo cookies
For Topping (Optional):
- Whipped cream
- Mini Oreo cookies
- Extra crushed Oreos
Directions
Step 1: Make the Crust
- Line a mini muffin tin with cupcake liners.
- Mix crushed Oreos and melted butter until combined.
- Spoon about 1 tablespoon of crust mixture into each liner and press firmly.
- Chill in the fridge while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cheesecake mixture, then stir in crushed Oreos.
Step 3: Assemble & Chill
- Spoon cheesecake mixture over the chilled crusts, smoothing the tops.
- Refrigerate for at least 3 hours, or until firm.
Step 4: Garnish & Serve
- Top with whipped cream and extra Oreo pieces before serving.
- Enjoy chilled!
Servings and Timing
- Servings: 12-15 mini cheesecakes
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Total Time: ~3 hours 15 minutes
Variations
- Golden Oreo Cheesecakes: Use Golden Oreos instead of chocolate.
- Mint Oreo Version: Add ½ teaspoon mint extract to the filling.
- Peanut Butter Oreo Cheesecakes: Mix in 2 tablespoons peanut butter.
- Chocolate Lover’s Version: Add 2 tablespoons cocoa powder to the filling.
- Gluten-Free: Use gluten-free Oreos.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze for up to 2 months and thaw before serving.
- Serving Tip: Let them sit at room temperature for 5 minutes before eating for the best texture.
FAQs
Can I use store-bought whipped topping instead of heavy cream?
Yes! Substitute with Cool Whip for an easy shortcut.
Do I need to remove the Oreo filling before crushing?
Nope! Crush the whole Oreo cookie, filling included.
How do I make these in a regular muffin tin?
Double the recipe and use whole Oreos as the crust instead of crumbs.
Can I make these ahead of time?
Yes! They’re perfect for making the day before serving.
Can I use chocolate chips in the filling?
Yes! Stir in mini chocolate chips for extra chocolate flavor.
What’s the best way to crush Oreos?
Use a food processor or place them in a ziplock bag and crush with a rolling pin.
Can I make these without cupcake liners?
Yes! Use a silicone muffin pan for easy removal.
How do I make these extra firm?
Chill overnight or freeze for 30 minutes before serving.
Can I drizzle these with chocolate?
Yes! Melt chocolate chips and drizzle over the cheesecakes before serving.
What’s the best way to serve these?
With a glass of milk, coffee, or hot chocolate for the ultimate treat!
Conclusion
No-Bake Mini Oreo Cheesecakes are creamy, rich, and packed with Oreo flavor—all in a simple, no-bake dessert. Whether for a party, holiday, or late-night snack, these cheesecakes are easy to make and absolutely delicious. Try them today and enjoy a bite-sized treat that everyone will love!
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No-Bake Mini Oreo Cheesecakes
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These No-Bake Mini Oreo Cheesecakes are creamy, rich, and packed with Oreo flavor! Made with a whole Oreo cookie crust and a smooth cheesecake filling, they’re the perfect bite-sized dessert for parties, holidays, or anytime you need an easy sweet treat.
Ingredients
For the Crust:
- 12 Oreo cookies (whole, for the base)
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
- 6 Oreo cookies, crushed
For Topping:
- 3 Oreo cookies, crushed (for garnish)
- Whipped cream (optional)
Instructions
Prepare the Crust
- Line a muffin tin with 12 cupcake liners.
- Place one whole Oreo cookie at the bottom of each liner.
Make the Cheesecake Filling
- In a bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in crushed Oreos.
Assemble & Chill
- Spoon the cheesecake filling over each Oreo crust, smoothing the tops.
- Sprinkle with crushed Oreos for garnish.
- Refrigerate for at least 2 hours (or overnight for best results).
Serve & Enjoy!
- Remove from liners, top with whipped cream, and enjoy chilled!
Notes
Extra Chocolatey? Drizzle with melted chocolate before serving.
Berry Twist? Add strawberry or raspberry sauce on top.
Dairy-Free? Use vegan cream cheese and coconut whipped cream.
Birthday Version? Mix in sprinkles for a funfetti cheesecake!