Mini Oreo Cheesecakes – A chocolatey Oreo cookie crumb base, layered with a smooth and creamy cheesecake filling that is loaded with chunks of Oreos and finished off with a swirl of fresh whipped cream.

These No-Bake Oreo Cheesecakes are the perfect, personal-sized Summer dessert! They are super easy to make, with just a few ingredients and best of all, no oven. If you love anything that is cookies and cream flavoured as much as I do, you are going to love these!

What you will need to make Mini Oreo Cheesecakes

Oreos – The star ingredient! I used pre-crushed Oreos, but you will probably need about a package and a half of Oreos.

Unsalted butter – Melted butter is used in the crust to hold everything together.

Cream Cheese – Be sure to use brick-style cream cheese and not the kind that comes in a tub. I used half light cream cheese and half regular!

Powdered Sugar – Powdered sugar adds a little sweetness to the cheesecake filling.

Sour Cream – Just a little bit of sour cream adds the perfect amount of tang to the cheesecake filling.

Vanilla extract – Used in the cheesecake filling.

Heavy Whipping Cream – Heavy Whipping cream gives the cheesecake filling its light and fluffy texture. You can also top the cheesecakes with some fresh whipped cream.

How to make Mini Oreo Cheesecakes

Line two 12-count cupcake tins with cupcake liners. Set aside.

In a food processor, combine 2 1/2 cups of roughly chopped Oreos and 1/4 cup melted butter. Process until the cookies become crumbs and the consistency is sort of sand-like.

Scoop about 1 1/2 tablespoons of the Oreo crumb mixture into each cupcake liner and press it down to form the crust. I used the bottom of a shot glass to make sure the crust was even and packed down.

In the bowl of an electric or handheld mixer fitted with the whisk attachment, whip 1 cup of the heavy whipping cream until stiff peaks form. Set aside.

In the bowl of an electric or handheld mixer, fitted with the paddle attachment, beat the cream cheese on its own until smooth. With the mixer on low, add in the powdered sugar and mix until smooth.

Then, add the sour cream and vanilla and mix to combine.

With the mixer on low, add in the whipped cream and mix until smooth.

Lastly, fold in 1 1/2 cups of chopped Oreos by hand.

Scoop or pipe the cheesecake filling into the cupcake liners so that they are almost full to the top. You can use an offset spatula to smooth out the tops of the cheesecake filling or simply bang the pan on the counter.

Chill the cheesecakes in the fridge for at least 2 hours or overnight.

If you want to top the cheesecakes with more fresh whipped cream, whip the remaining 1/2 cup of heavy whipping cream. Pipe the whipped cream on top of the cheesecakes and top with Oreo cookies! Serve chilled.

If you tried this recipe, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe.

More fun Summer inspired recipes to try:

S’mores Cookies

No-Churn Ice Cream

No-Churn Birthday Cake Ice Cream

Mini Oreo Cheesecakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Chill Time

hours

Total Time

2.5

hours

Chocolatey Oreo cookie crumb crust, layered with smooth and creamy cheesecake filling loaded with chunks of chopped Oreos and topped with fresh whipped cream.

Ingredients

For the Crust
2 1/2 cups chopped Oreos
1/4 cup unsalted butter, melted
For the Cheesecake Filling
1 1/2 cups cream cheese
1/2 cup powdered sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1 1/2 cups chopped Oreos

Directions

Line a cupcake tin with cupcake liners. Set aside.
In a food processor, combine 2 1/2 cups of roughly chopped Oreos and 1/4 cup melted butter. Process until the cookies become crumbs and the consistency is sort of sand-like.
Scoop about 1 1/2 tablespoons of the Oreo crumb mixture into each cupcake liner and press it down to form the crust. I used the bottom of a shot glass to make sure the crust was even and packed down.
In the bowl of an electric or handheld mixer fitted with the whisk attachment, whip 1 cup of the heavy whipping cream until stiff peaks form. Set aside.
In the bowl of an electric or handheld mixer, fitted with the paddle attachment, beat the cream cheese on its own until smooth. With the mixer on low, add in the powdered sugar and mix until smooth.
Then, add the sour cream and vanilla and mix to combine.
With the mixer on low, add in the whipped cream and mix until smooth.
Lastly, fold in 11/2 cups of chopped Oreos by hand.
Scoop or pipe the cheesecake filling into the cupcake liners so that they are almost full to the top. You can use an offset spatula to smooth out the tops of the cheesecake filling or simply bang the pan on the counter.
Chill the cheesecakes in the fridge for at least 2 hours or overnight.
If you want to top the cheesecakes with more fresh whipped cream, whip the remaining 1/2 cup of heavy whipping cream. Pipe the whipped cream on top of the cheesecakes and top with Oreo cookies!

Notes

This recipe can easily be halved!