These Mini Oreo Cheesecakes are a creamy, no-bake dessert with a rich Oreo cookie crust, silky cheesecake filling, and topped with whipped cream and Oreo crumbles. They’re easy to make, perfect for parties, and absolutely delicious!
-Why You’ll Love This Recipe
✔️ No-Bake & Easy – No need for an oven!
✔️ Perfect Mini Size – Individual cheesecakes for easy serving.
✔️ Rich & Creamy – Smooth cheesecake with a crunchy Oreo crust.
✔️ Great for Any Occasion – Perfect for birthdays, holidays, or just a sweet treat.
-Ingredients
For the Crust:
2 cups (200g) Oreo crumbs (about 20 cookies, crushed)
¼ cup (60g) melted butter
For the Cheesecake Filling:
8 oz (225g) cream cheese, softened
½ cup (60g) powdered sugar
1 tsp vanilla extract
1 cup (240ml) heavy whipping cream, chilled
8 Oreo cookies, crushed
For Topping:
Whipped cream
Oreo crumbles or mini Oreo cookies
-Step-by-Step Instructions
Step 1: Make the Oreo Crust
1. Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, mix Oreo crumbs and melted butter until well combined.
3. Press 1-2 tablespoons of the crust mixture into the bottom of each cupcake liner.
4. Chill in the refrigerator for 10-15 minutes while preparing the cheesecake filling.
-Step 2: Make the Cheesecake Filling
1. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
2. In another bowl, beat heavy whipping cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Fold in crushed Oreo cookies.
-Step 3: Assemble & Chill
1. Spoon or pipe the cheesecake filling over the chilled Oreo crusts, filling each liner to the top.
2. Smooth the tops with a spatula.
3. Cover and refrigerate for at least 4 hours (overnight is best for full flavor).
-Step 4: Garnish & Serve
1. Top with whipped cream and Oreo crumbles or a mini Oreo cookie.
2. Serve chilled and enjoy!
-Serving Ideas
Drizzle with Chocolate Sauce – For extra richness.
Top with Fresh Berries – A fruity contrast to the creamy filling.
Add Peanut Butter – Swirl in melted peanut butter for a fun twist.
-Tips for the Best Mini Oreo Cheesecakes
✔️ Use Room Temperature Cream Cheese – Ensures a smooth, lump-free filling.
✔️ Chill Completely – The cheesecakes need at least 4 hours to set properly.
✔️ Don’t Overmix the Whipping Cream – Beat until stiff peaks form, but not too much!
-Variations & Substitutions
Cookies & Cream Icebox Cheesecake – Freeze for a cold, ice cream-like version.
Chocolate Oreo Cheesecake – Add 2 tbsp cocoa powder for a richer taste.
Nutty Crunch Cheesecake – Fold in chopped almonds or hazelnuts.
-How to Store & Make Ahead
Refrigerate: Store in an airtight container for up to 5 days.
❄️ Freeze: Freeze individual cheesecakes for up to 2 months. Let them thaw in the fridge before serving.
-FAQs About Mini Oreo Cheesecakes
1. Can I make this recipe in a full-size cheesecake pan?
Yes! Use a 9-inch springform pan and increase chilling time to 6-8 hours.
2. Can I use store-bought whipped topping instead of heavy cream?
Yes! Substitute 1 ½ cups Cool Whip for the heavy cream.
3. How can I make this recipe dairy-free?
Use dairy-free cream cheese and coconut whipped cream as substitutes.
-Final Thoughts
These Mini Oreo Cheesecakes are a quick, easy, and crowd-pleasing dessert! With a rich Oreo crust, creamy cheesecake filling, and crunchy cookie topping, they’re guaranteed to disappear fast.
Try them today and treat yourself to a bite-sized piece of heaven!