Mini No-Bake Oreo Cheesecakes
Whip up these easy Mini No-Bake Oreo Cheesecakes in under 30 minutes for a crowd-pleasing dessert that's creamy, crunchy, and oh-so-delicious!
Equipment
- Mixing Bowl
- Electric Mixer
- Muffin Tin
- Spatula
- Rolling Pin (optional)
Ingredients
Crust
- 10-12 Oreo cookies crushed into coarse crumbs
Filling
- 8 oz cream cheese softened
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Topping
- 2-4 Oreo cookies crushed for sprinkling
Instructions
- Crush 10-12 Oreos in a zip-top bag using a rolling pin until coarse crumbs form.
- Spoon 1-2 tablespoons of the crushed Oreos into each muffin liner, pressing them down to form a crust. Chill for 10 minutes.
- In a mixing bowl, beat 1 cup of heavy cream with an electric mixer until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spoon the filling over the Oreo crusts in the muffin liners, filling nearly to the top. Smooth with a spatula.
- Crush 2-4 more Oreos and sprinkle the crumbs on top for decoration. Optionally, add a whole mini Oreo on top.
- Refrigerate for at least 2 hours, or overnight for best results.
Notes
For a gluten-free version, use gluten-free Oreos. You can also experiment with flavors like adding instant coffee for a mocha twist or swirling in peanut butter.
