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–+ servings
Callie Brooks

Mini No-Bake Oreo Cheesecakes

Delicious and easy no-bake Oreo cheesecakes with a creamy filling and crunchy base, perfect for any occasion!
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Prep Time 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 150 g Oreo Cookies
  • 50 g dairy-free butter or margarine Melted
For the filling
  • 260 g dairy-free whipping cream 1 pot of Elmlea Plant Based Alternative Double Cream
  • 160 g dairy-free cream cheese Brands like Tofutti or Kite Hill recommended
  • 8 pieces Oreo cookies Crushed, for mixing into the filling
For decoration
  • 20 g dairy-free whipping cream For topping
  • 4 pieces Oreo cookies Crumbled, for decoration

Method
 

Create the Base
  1. Begin by crushing 150g of Oreo Cookies into fine crumbs. Mix with 50g of melted dairy-free butter until well combined. Press this mixture firmly into the bottom of your serving cups or dessert dishes to form an even layer. Chill while preparing the filling.
Make the Cheesecake Filling
  1. In a mixing bowl, whip 260g of dairy-free whipping cream until soft peaks form. In a separate bowl, combine 160g of dairy-free cream cheese with 8 crushed Oreo cookies and mix until smooth. Gently fold in the whipped cream until fully incorporated.
Layering
  1. Spoon the cheesecake filling over the chilled Oreo crust. For added fun, you can sprinkle some additional crushed Oreos on top or mix them into the filling before layering.
Final Touch
  1. Whip the remaining 20g of dairy-free whipping cream and dollop it over each cheesecake for decoration. Crumble 4 additional Oreo cookies on top for the finishing touch.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 12g

Notes

To store leftovers, cover each dish with plastic wrap or transfer them to an airtight container. They can be refrigerated for up to 3 days or frozen for longer storage.

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