Mini No-Bake Oreo Cheesecakes

As the temperatures rise and the sun shines brighter, many of us start seeking out desserts that are not only delicious but also easy to prepare. No-bake desserts have become a go-to option for those warm months, allowing us to satisfy our sweet tooth without having to turn on the oven. One such treat that perfectly fits this bill is the Mini No-Bake Oreo Cheesecake. This delightful dessert combines the rich and creamy texture of cheesecake with the beloved flavor of Oreo cookies, making it a crowd-pleaser for gatherings, parties, or simply a sweet indulgence at home.

Delight in the simplicity of Mini No-Bake Oreo Cheesecakes, a perfect dessert for any warm day. With a creamy cheesecake filling and a crunchy Oreo crust, these mini treats are a breeze to whip up without turning on the oven. Ideal for gatherings or for satisfying your sweet tooth at home, this recipe combines rich flavors with minimal effort. Enjoy making these delicious cheesecakes and impress your family and friends with this easy-to-follow recipe!

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Ingredients

24 Oreo cookies (divided)

4 tablespoons unsalted butter (melted)

16 oz cream cheese (softened)

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

6 tablespoons powdered sugar

Chocolate syrup (for drizzling, optional)

Extra crushed Oreos (for garnish)

Instructions

Prepare the Cookie Crust: In a food processor, finely crush 12 Oreo cookies until they resemble crumbs. In a mixing bowl, combine the crushed Oreos with melted butter and mix until fully incorporated.

Form the Bases: Line a muffin tin with 12 cupcake liners. Distribute the Oreo crust mixture evenly into the bottom of each liner, pressing down firmly with the back of a spoon or your fingers to create a solid base.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in granulated sugar and vanilla extract, mixing until well combined.

Whip the Cream: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.

Add Extra Oreos: Finely chop the remaining 12 Oreo cookies and fold them into the cheesecake filling, distributing evenly.

Assemble the Cheesecakes: Spoon or pipe the cheesecake mixture onto the prepared crusts in the muffin tins, filling each liner to the top.

Chill: Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or until the cheesecakes are set.

Serve: Once set, carefully remove the cheesecakes from the muffin tin, peel off the liners, and place them on a serving platter. Optionally drizzle with chocolate syrup and sprinkle with extra crushed Oreos before serving.

Prep Time: 20 min | Total Time: 4 hr 20 min | Servings: 12