No-Bake Mini Oreo Cheesecake
Creamy, no-bake mini Oreo cheesecakes with a cookie crust and whipped filling. Perfect for parties, potlucks, or late-night indulgence!
Print Pin Servings: 18 BItes
Calories: 210kcal
Cost: $9
Equipment
- 1 Standard muffin tin
- 18 Cupcake liners
- 1 Food processor Or ziplock bag and rolling pin for crushing cookies
- 1 Electric mixer Hand or stand mixer
- 2 Mixing bowls
- 1 Spatula
- 1 Piping Bag Optional, for clean presentation
Ingredients
- 22 pieces Oreo cookies Crushed for crust
- 4 tablespoon Butter Melted
- 16 oz Cream cheese Softened
- ¾ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 6 pieces Oreo cookies Roughly chopped for filling
- ¾ cup Heavy whipping cream Whipped to stiff peaks
- 9 pieces Oreo cookies Halved for topping (optional)
- – – Whipped cream Optional topping
- – – Chocolate ganache Optional topping
Instructions
- Prepare crust
- Mix filling
- Whip cream
- Fold and fill
- Chill cheesecakes
- Top and serve
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 60g | Calories: 210kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 135mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 450IU | Calcium: 45mg | Iron: 1.2mg