Description
These No Bake Mini Oreo Cheesecakes are rich, creamy, and irresistibly easy to make! With a crunchy Oreo crust and smooth cheesecake filling, these bite-sized treats are perfect for any occasion — no oven needed. Great for parties, holidays, or an effortless weeknight dessert, this recipe delivers maximum flavor with minimal effort.
Ingredients
Scale
- 20 Oreo cookies (crushed, for crust)
- 3 tbsp melted butter
- 8 oz (225g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
- 6–8 mini Oreos (for garnish)
Instructions
- Line a muffin tin with cupcake liners.
- Mix crushed Oreos and melted butter; press into liners to form the crust.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth.
- Fold in whipped cream gently to keep the filling airy.
- Spoon the mixture onto crusts and smooth the tops.
- Chill for at least 4 hours (overnight is best).
- Garnish with whipped cream and mini Oreos before serving.
Notes
- Chill thoroughly for a firm texture.
- You can swap whipped cream with Greek yogurt for a lighter version.
- Use flavored Oreos like Mint or Golden for variety.
- Store leftovers in the refrigerator for up to 5 days or freeze for 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg