Small Batch No-Bake Mini Oreo Cheesecakes
These easy no-bake mini Oreo cheesecakes will help you with that sweet tooth and since they're a small batch, you also won't have to feel guilty about finishing an entire cheesecake!
Servings: 6 mini cheesecakes
Equipment
- Rolling pin or something to crush the oreos
- Cupcake pan
Ingredients
- ½ package of Oreos, exactly 18
- 1 8oz block of cream cheese, softened
- 2 tablespoon powdered cane sugar
- 1 tablespoon sour cream
- 2 teaspoon heavy cream
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoon butter, melted
- 6 cupcake liners
Instructions
Cheesecake filling
- Put 5 Oreos in a ziploc bag. Using a rolling pin or something sturdy, crush the Oreos until fine.* Set aside.
- In a mixing bowl, whisk together the softened cream cheese, salt, powdered sugar, vanilla extract, heavy cream, and sour cream. Whisk until fluffy. Alternatively, you can use a hand mixer to whisk it or add it to a stand mixer with a whisk attachment to combine.
- Add the 5 crushed oreos and combine. Set aside.
Oreo Cheesecake Crust
- Place 12 Oreos in a ziploc bag. Using a rolling pin again, crush the Oreos until fine.* Combine the melted butter and Oreos and thoroughly mix.
Assembling the mini cheesecakes
- Line a cupcake pan with 6 cupcake liners.
- Scoop roughly 1 tablespoon and 1 ¾ teaspoon of the Oreo crust into each mold and flatten evenly and tightly. This will ensure a sturdy crust.
- Once the crust is flattened, scoop roughly 3 tablespoon of filling into each mold and spread evenly using an offset spatula or a silicone mixing spatula.
- Crush the remaining Oreo and use it to garnish the cheesecakes.
- Refrigerate for at least 4 hours or overnight.
Notes
*Alternatively, you can crush the oreos in a bowl with a stand mixer, mortar and pestle, or by using a hand mixer.