No Bake Mini Oreo Cheesecakes

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From the crust to the filling to the whipped cream topping, these mini Oreo cheesecakes are absolutely loaded with Oreos. They are a perfectly easy, sharable solution for cheesecake lovers who want to skip the baking and get straight to delicious.

Easy No Bake Mini Oreo Cheesecakes

No bake mini Oreo cheesecakes combine two of my favorite things. Cheesecake and Oreos. A crunchy yet somehow perfectly moist Oreo crust serves as the base for a light, fluffy cheesecake that is absolutely packed with Oreo goodness. The whole thing is then topped off with a swirl of Oreo whipped cream and (you guessed it) another Oreo. If you can think of more ways to pack these favorite sandwich cookies into a dessert, please let me know.

I love these cute little no bake cheesecakes because they deliver all of the yum of my Ultimate Oreo Cheesecake or my Best Oreo Cheesecake but require less work, zero oven time and they make sharing a piece of cake (or a piece of mini cheesecake) super easy.

A no bake mini Oreo cheesecakes with a bite taken out of it surrounded by other no bake mini Oreo cheesecakes near a bowl of Oreos.

What You’ll Need

Here is a list of ingredients needed to make these no bake mini oreo cheesecakes. Oreos, Oreos, some other things, and more Oreos. Scroll to the recipe below for more details on measurements, etc.

Crust

  • Oreo cookie crumbs – If you would like to mix it up, you can use vanilla oreo crumbs instead.
  • Butter – To hold the crumbs together.

Filling

  • Cream cheese – The cream cheese should be at room temperature. It will incorporate with the other ingredients better, leaving you with a smooth, clump-free filling. Be sure to use brick-style cream cheese.
  • Sugar
  • Sour cream – The sour cream should be at room temperature so it incorporates more easily with the other ingredients.
  • Vanilla extract
  • Heavy whipping cream – Make sure the whipping cream is cold. It will not whip up properly if it is not.
  • Powdered sugar – To help stabilize the whipped cream.
  • Oreo crumbs – I love the classic Oreo here but if you are looking for a change, try using a different flavor! Vanilla and mint are my favorites.
  • Chopped Oreos

Whipped Cream Topping

  • Heavy whipping cream – The heavy whipping cream must be cold in order to whip up properly.
  • Powdered sugar – This stabilizes the whipped cream so that it never wilts.
  • Vanilla extract
  • Oreo crumbs – You could use other crumbled cookies here as well. Try Graham Crackers or chocolate chip cookies.
  • Oreos
No bake mini Oreo cheesecakes on a serving platter.

How to Make Mini No Bake Oreo Cheesecakes

These delightful treats are so simple to put together. They are way easier than making a whole cheesecake and taste just as delicious in their own right. Here is a breakdown of how to make them. Scroll to the recipe below for more detailed instructions.

For the crusts

  • Make the crust. Mix together the Oreo cookie crumbs and melted butter.
  • Divvi it up. Divide the mixture between well-greased cupcake liners (I use non-stick spray) in cupcake tins and press into the bottoms of the liners to form a crust.
  • Chill in the refrigerator.

For the filling 

  • Mix. Mix. Mix. Combine the cream cheese and sugar and mix before adding the sour cream and vanilla extract and mixing again until smooth.
  • Whip. In a separate bowl, whip together the heavy whipping cream and powdered sugar until stiff peaks form, and fold it into the cream cheese mixture.
  • Fold in the Oreo crumbs and chopped Oreos.
  • Fill the cupcake liners with the Oreo cheesecake filling.
  • Chill. Refrigerate the cheesecakes for 3-4 hours.

Whipped cream and assembly

  • Whip the heavy whipping cream, powdered sugar, vanilla extract, and Oreo crumbs until stiff peaks form.
  • Assemble. Pipe a swirl of whipped cream onto each mini cheesecake and top with a whole Oreo.

Tips for Making Mini Cheesecakes

I wouldn’t be doing my job if I didn’t leave you with a few drops of knowledge to apply when making these no bake cheesecakes. Follow these tips and you’ll have a dessert to die for.

  • Grease the cupcake liners. It might seem like overkill but trust me. You will have a much easier time removing the liners when it’s time to enjoy.
  • Start with room-temperature cream cheese. If the cream cheese is too cold, it will not incorporate as well with the other ingredients, leaving you with a lumpy filling.
  • Start with cold heavy whipping cream. Room-temperature whipping cream will not incorporate air as well as cold whipped cream and, no matter how hard you whip it, it will not reach the stiff peak state necessary for this recipe. So start cold.
  • Fold gently. The point of whipping the cream into a frenzy is to add a lightness to the cheesecakes. The more/harder you mix the whipped cream into the cheesecake filling, the more the air incorporated into it during the whipping process will escape, leaving you with a denser filling. So be gentle.
  • Don’t skip the chill. It might be tempting to dive right into these delectable goodies but I advise against it. Allowing them to chill in the refrigerator for several hours will give them a chance to firm up. If you skip this step, you will have a melty, fall-apart-y dessert.
No bake mini Oreo cheesecakes near a bowl of Oreos.

How to Store Mini Oreo Cheesecakes

When you are ready to serve these Oreo-packed mini cheesecakes, I suggest removing the wrapper. It makes them more accessible to the consumer. I think they look prettier unwrapped too.

If you are looking for something to accompany this mind-blowing dessert, I suggest keeping it simple. Serve them with a glass of milk, a scoop of vanilla ice cream, or this Easy Homemade Hot Fudge Sauce.

How to Store Leftovers

In the off chance that you have leftovers or if you are just making these awesome desserts ahead of time, arrange them in a single layer in an airtight container, seal, and store in the refrigerator for up to 4 days. I suggest waiting to top them with Oreos until you are ready to serve as the Oreos will get soggy as they sit.

No bake mini cheesecakes on a serving platter near a bowl of Oreos.

Can I Freeze These Mini Oreo Cheesecakes?

You can! Seal the cheesecakes in an airtight container (in a single layer, sans Oreo cookie topping) and store them in the freezer for up to 3 months. Allow them to thaw in the refrigerator for several hours before topping with Oreos and serving.

More Mini Cheesecake Recipes:

Looking for more mini cheesecake recipes? Good call. They are so tasty and the perfect shareable to bring to a party. Here are some more ideas for you.

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No bake mini Oreo cheesecakes on a serving platter.
Recipe

Mini No Bake Oreo Cheesecakes

  • Author: Lindsay
  • Prep Time: 1 hour 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

These Mini No Bake Oreo Cheesecakes are made with an Oreo crust and the best Oreo cheesecake filling!


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)
  • 810 Oreos, chopped

Whipped Cream Topping

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 1/4 cup (29g) powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp Oreo crumbs
  • 12 Oreos, for topping

Instructions

For the crusts

  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.

For the filling 

  1. To make the filling, mix the cream cheese and sugar in a large mixer bowl until combined
  2. Add the sour cream and vanilla extract and mix until well combined. Set aside.
  3. In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
  4. Carefully fold the whipped cream into the cheesecake filling.
  5. Add the Oreo crumbs and chopped Oreos and gently stir until combined.
  6. 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.
  7. Refrigerate the mini Oreo cheesecakes until they are firm, 3-4 hours.

Whipped cream and assembly

  1. 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.
  2. Pipe the whipped cream onto the mini cheesecakes and top with an Oreo.
  3. Remove the cheesecakes from their wrappers, if desired for serving.
  4. Serve cheesecakes cold. Cheesecakes are best for about 4-5 days.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 283
  • Sugar: 22.7 g
  • Sodium: 194.4 mg
  • Fat: 17.7 g
  • Carbohydrates: 28 g
  • Protein: 3.8 g
  • Cholesterol: 44 mg

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52 Comments
  1. Hannah

    They’re delightful!
    I do have a question. Why no-bake? I see you have a mint Oreo mini recipe, but it’s for baking. I was looking for an Oreo mini cheesecake recipe here, but you only had the no-bake so I tried it. It’s so good, but I usually prefer baked cheesecakes better on average.






    1. Lindsay

      I’m glad you enjoyed them! For a baked version, you can actually use the mini mint Oreo ones and just replace the mint extract with vanilla and use regular Oreos instead of mint ones. I hope you enjoy it!

  2. Angel 😇

    When i remove the cupcake liner, the filling starts to melt over but the base still intact. Why are my cheesecakes filling still soft after refrigerated for more than 4hours?






    1. Lindsay

      It can be hard for me to say for sure from a distance. I would make sure you used full fat brick-style cream cheese. Tub style cream cheese and reduced fat cream cheese are both softer and won’t firm up as much. Also, be sure you used full fat, heavy whipping cream, which whips into a stiffer whipped cream. Assuming you’ve used full fat ingredients and measured everything correctly, they should firm up properly.

  3. Bernadine Adair

    Hi!
    I love your recipes. I was wondering for the no bake oreo cheesecake cupcakes. Can I half the recipe, or can I freeze the rest?






    1. Lindsay

      So glad to hear you enjoy the recipes! You should be able to do either – half the recipe or freeze some.

  4. Alyssa

    Recipe is great, will definitely make these again! There was a bit of extra cheesecake mix at the end, but I just ate it with a spoon!






  5. Jenny

    This is the most delicious cheesecake I’ve ever had! Best recipe ever! Every time I make these, everyone loves them!!






  6. Maren B.

    This turned out so well! Had some trouble getting the cheesecake out of the wrappers but other than that they tasted so well!!!!!






  7. Marie

    Adapted these for a choc mint fan, and they were so ridiculously good I’m already making them again in green and red for Christmas!
    Thanks for such a simple but delightful recipe 🙂






  8. Judy

    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!!!

    1. Lindsay

      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.

      1. Judy

        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

  9. Janette

    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  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! 






  10. Annie mussetter

    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.

    1. Lindsay

      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.

      1. Annie mussetter

        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! ????????

  11. Emily

    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!

  12. Rose

    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?

    1. Lindsay

      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!

    1. Lindsay

      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.

  13. Scarlett

    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

      1. Nars

        I tried the recipe and it tastes really good but my filling didn’t set. It was really soft, where could I have gone wrong?






      2. Lindsay

        They were likely a little under baked. There can be variations between ovens, so you may just need to add a few more minutes to the baking time.

  14. Sheri Mitchell

    I would like to make these – not sure if they are 12 mini cupcake tins or regular cupcake tins. Please advise!

    1. Lindsay

      They are made in a regular cupcake pan, but are “mini” cheesecakes (as they are not a full-sized 9 inch cheesecake).

  15. Donna Scura

    #9 in your instructions is not complete : 9. Divide the filling between the cheesecake cups until the cups. ????? until the cups ?????

      1. Mansi

        Hii.. 
        Im planning to try “no bake Oreo Cheesecake” for my birthday 😃 Can this recipe used for 6inch cake pan? 
        N this would be my first cheesecake too 😃

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29