No Bake Mini Oreo Cheesecakes
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These No Bake Mini Oreo Cheesecakes are made with an Oreo crust and the best Oreo cheesecake filling! They’re quick & easy to make and are a delicious treat for Oreo lovers!
WHY MINI NO BAKE OREO CHEESECAKES?
I have a full-sized No Bake Oreo Cheesecake and an Ultimate Oreo Cheesecake, but I wanted a nice mini option for the days you want to share without having to cut into something. Mini cheesecakes are a great, simple way to serve cheesecake to a group, making these a perfect option.
They are also full of two of my favorite things – cheesecake and Oreos! And since they are no bake, it makes them just as easy to make as they are delicious!
HOW TO MAKE NO BAKE OREO CHEESECAKE
To get started with these mini Oreo cheesecakes, you’ll spray the cupcake liners with a good non-stick spray, then make the Oreo crust. Combine a cup of Oreo cookie crumbs with a little bit of butter and combine everything together. I always leave the filling in the Oreos when I grind them into crumbs, so you don’t need a lot of butter to help hold the crumbs together. The Oreo filling does a good bit of that, so the small amount of butter just helps finish it off.
Pop the crusts in the fridge while you make the filling.
The filling is made with my usual favorites in a cheesecake – cream cheese, sugar, a little bit of sour cream and some vanilla extract. The main thing we’re missing is eggs. To make up for the lack of egg power, we add in some homemade whipped cream to add volume and lightness to the cheesecakes.
The final step is to stir in the Oreo crumbs and chopped Oreos. There’s NO shortage of Oreos here either! There are so many packed in, you’d think the cheesecake base was chocolate – but it’s all Oreo, baby!
BEST MINI OREO CHEESECAKES
Once prepared, refrigerate the cheesecakes until they’re nice and firm, about 3-4 hours. I think it’s nice to remove the liners before serving – when they are straight out of the fridge – because they will come off a little easier when the cheesecakes are cold. Plus, they look nice that way. 🙂
The final mini Oreo cheesecakes are topped with fresh Oreo whipped cream and another Oreo. It’s Oreos galore! These little cheesecakes are smooth, creamy and full of Oreo in every layer and every bite – the best mini Oreo cheesecakes! And with them being so easy and no bake, how could they get any better?
You might also enjoy these Oreo dessert recipes:
No Bake Oreo Cheesecake
Mini Mint Oreo Cheesecakes
Oreo Brookie Cheesecakes
Oreo Cheesecake Brownie Trifle
Oreo Chocolate Cake
Mini No Bake Oreo Cheesecakes
These Mini No Bake Oreo Cheesecakes are made with an Oreo crust and the best Oreo cheesecake filling!
- Prep Time: 1 hour 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
CRUST
- 1 cup (134g) Oreo cookie crumbs (from about 10 Oreos)
- 3 tbsp butter, melted
Filling
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1/2 cup + 2 tbsp (150ml) heavy whipping cream, cold
- 6 tbsp (43g) powdered sugar
- 3/4 cup (100g) Oreo crumbs (from about 8 Oreos)
- 8–10 Oreos, chopped
Whipped Cream Topping
- 3/4 cup (ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp Oreo crumbs
- 12 Oreos, for topping
Instructions
1. Add cupcake liners to a cupcake pan and spray liberally with a non-stick spray.
2. Combine the Oreo cookie crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
3. Place the crusts in the fridge while you make the filling.
4. To make the filling, mix the cream cheese and sugar in a large mixer bowl until combined
5. Add the sour cream and vanilla extract and mix until well combined. Set aside.
6. In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
7. Carefully fold the whipped cream into the cheesecake filling.
8. Add the Oreo crumbs and chopped Oreos and gently stir until combined.
9. Divide the filling between the cheesecake cups until the cups are full. I found it was nice and easy to use a large piping bag to add the filling, but spooning it in would work as well.
10. Refrigerate the mini Oreo cheesecakes until they are firm, 3-4 hours.
11. Remove the cheesecakes from their wrappers, if desired for serving.
12. To make the whipped cream topping, add the heavy whipping cream, powdered sugar, vanilla extract and Oreo crumbs to a large mixer bowl. Whip on high speed until stiff peaks form.
13. Pipe the whipped cream onto the mini cheesecakes and top with an Oreo.
14. Serve cheesecakes cold. Cheesecakes are best for about 4-5 days.
Keywords: mini oreo cheesecakes, no bake mini oreo cheesecakes, no bake oreo cheesecake
Enjoy!
#9 in your instructions is not complete : 9. Divide the filling between the cheesecake cups until the cups. ????? until the cups ?????
Sorry about that – guess it got deleted on accident. I’ve updated it. Thanks!
I would like to make these – not sure if they are 12 mini cupcake tins or regular cupcake tins. Please advise!
They are made in a regular cupcake pan, but are “mini” cheesecakes (as they are not a full-sized 9 inch cheesecake).
How many mini Oreo cheesecake does this make?? Six or Twelve or ???
12 mini cheesecakes
Hi! I just want to share that I am a teen (13) and I love baking so much and my inspiration came all from your website and now if I am bored I never play games but instead I bake something from your website thank you for having an awesome website like this!
– Scarlett
I’m so glad you are enjoying the recipes!
Hi dear tnx for recipes.in my country theres no rum and kaluha what can i replace for these?
There isn’t any rum or kahlua in this recipe. But for others where it’s used any liquor with a nice flavor that’s similar would work.
Thank you for so many delicious cheesecake recipes!
Two questions:
If the recipe makes 12, then don’t I need 12 Oreos at the end?
Also, could I make really tiny (mini cupcake-size) cheesecakes with this recipe, or do you think that would be silly?
Yes, if you want to use them to decorate, you would. As for mini minis, you could. They’d be pretty small, but if that’s what you’re looking for, go for it!
Can I make these mint Oreo? I know you have a recipe for those with eggs, but I am wondering about a no- bake mint Oreo recipe. Thank you!
Definitely, just add a little mint extract and maybe use mint Oreos.
Hi Lindsay, I must say, I greatly enjoy all your yummy recipes and I was so excited when I got your most recent cake cookbook for Christmas. Every one of your recipes has come out perfectly. I have also figured out that I don’t mess with your recipe and instuctions. The few times I have things did not end well! Lol.
I guess I should say they have come out perfect till now. Unfortunately, my cheesecakes didn’t firm up. Even after 12 hours. They taste yummy, just softer. I’m not sure if I folded the whipped to fast or maybe stirred it to long I’m the end or what. I’m hoping you might be able to guide me a bit on whether those may have been a reason they stay soft. Or if it might be something totally different.
Thanks so much for all your wonderful words and recipes. I have found my Zen in baking again and that is totally thanks to you.
I’m so glad to hear you’ve enjoyed the recipes and cookbook! As for this one, it’s hard to say for sure. Since they’re no bake, they are softer than a regular cheesecake. You’re right in thinking that an issue could have come in with the whipped cream, since most everything else is fairly solid in the ingredients. It should be mixing too much deflated the whipped cream. I’d also check to make sure you added the full amount of powdered sugar (which I use to help stabilize the whipped cream) and also that it’s “heavy” whipping cream. Regular whipping cream has a little less fat, so it doesn’t whip quite as stiff for as long.
Oh thanks so much for trying to help me pinpoint the issue. I so appreciate how quickly you respond to people’s comments. I do wonder if perhaps I did a little less powdered sugar.
Oh and I meant “Heavy” whipping cream. Sorry about that. Also, I didn’t think about them being a bit softer since they are a no bake. Like I said though, they are still delicious and will soooo not be wasted! ????????
I made these mini Oreo cheesecakes in regular size muffin tins for a co-workers baby shower and I got RAVE reviews from my friends ! They all said how delicious they were, I even had some of them looking in the fridge at work the next day hoping they would find some left! I made 24 of them, left one home for my daughter to try and she LOVED Â them , and wants me to make more for herself this weekend! Some people from work even took a few home with them, they said they were soooooo good! Definitely making these again! Thanks for the recipe!Â
★★★★★
I’m so glad to hear that! Glad they were a hit!
I have made these twice now and they are so good. The first ones I’ve made didn’t look like picture to where they where firm, maybe I didn’t whip it long enough, so I did it again for my daughter’s birthday, whipped it longer and let it sit in fridge longer, still didn’t get firm. Not sure why but they where still very good. Next time just going to make it a pie. Any info on firming it will be a blessing. GREAT dessert!!!
I assume you’re using all the powdered sugar? Also, are you using a hand mixer or a stand mixer? I do you find that a stand mixer whips the whipped cream more firmly. Other than that, I’m not really sure why they wouldn’t get more firm. You could try subbing the whipped cream for Cool Whip and see if that makes a difference.
I used both, stand and hand mixer, hand for the whipping cream and stand for the cream cheese part. They didn’t look pretty like yours but they where good, next time I make these it’s going to be in pie form so it want matter what they look like. Lol, thanks for the awesome recipe