Mini No Bake Oreo Cheesecakes

Indulge in these easy, creamy, no-bake mini Oreo cheesecakes that come together in no time and require no oven heat.

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Prep Time 20

Total Time 2

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

For the crust

15 pieces Whole Oreos Standard Oreos, not double or mega stuff.
2 tablespoons Melted butter To bind the crust.

For the cheesecake filling

8 ounces Softened cream cheese Let it soften to room temperature for easy mixing.
1/2 cup Granulated sugar Sweetens the filling.
1 teaspoon Vanilla extract Adds flavor.
1 cup Whipped cream or Cool Whip For a light texture.

For topping

12 pieces Whole Oreos or crumbled bits To top off the cheesecakes.

Method

Preparation

Crush most of the Oreos in a food processor or by hand using a rolling pin.
Mix the Oreo crumbs with melted butter and press into the bottom of lined muffin tin cups.

Cheesecake Filling

In a mixing bowl, whip together softened cream cheese, sugar, and vanilla until smooth.
Fold in the whipped cream gently to maintain fluffiness.
Spoon the creamy filling over the Oreo crust in muffin tin cups.
Top with a whole Oreo or crumbled bits.

Chilling

Chill in the fridge for at least 2 hours before serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze them for up to two months. Let them thaw in the fridge overnight before serving.

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