No-Bake Mini Oreo Cheesecakes

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

  1. Line a mini muffin tin with cupcake liners.
  2. Mix crushed Oreos and melted butter until combined.
  3. Spoon about 1 tablespoon of crust mixture into each liner and press firmly.
  4. Chill in the fridge while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  2. In another bowl, whip heavy cream until stiff peaks form.
  3. Fold whipped cream into the cheesecake mixture, then stir in crushed Oreos.

Step 3: Assemble & Chill

  1. Spoon cheesecake mixture over the chilled crusts, smoothing the tops.
  2. Refrigerate for at least 3 hours, or until firm.

Step 4: Garnish & Serve

  1. Top with whipped cream and extra Oreo pieces before serving.
  2. 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

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  • Author: clara
  • 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

Units Scale

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

1️⃣ Prepare the Crust

  • Line a muffin tin with 12 cupcake liners.
  • Place one whole Oreo cookie at the bottom of each liner.

2️⃣ Make the Cheesecake Filling

  1. In a bowl, beat cream cheese, sugar, and vanilla extract until smooth.
  2. In a separate bowl, whip heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture.
  4. Stir in crushed Oreos.

3️⃣ 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).

4️⃣ 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!

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