Description
Delicious mini no-bake Oreo cheesecakes made with a crunchy Oreo cookie base and a creamy dairy-free cheesecake filling, topped with whipped cream swirls and Oreo decorations. Perfectly portioned for a sweet treat that's easy to prepare without baking.
Ingredients
Scale
Base Ingredients
- 150 g Oreo Cookies
- 50 g dairy-free butter or margarine
Cheesecake Filling Ingredients
- 260 g dairy-free whipping cream (Elmlea Plant Based Alternative Double cream)
- 160 g dairy-free cream cheese (e.g., Violife Original Cream Cheese or Sainsburys Free From Soft Cream Cheese)
- 8 Oreo Cookies
Topping Ingredients
- 20 g dairy-free whipping cream
- 4 Oreo Cookies
Instructions
- Prepare the base: Melt the dairy-free butter or margarine in a small saucepan over low heat. Once melted, remove from heat and transfer into a medium heatproof mixing bowl. Blend the Oreo cookies in a blender or food processor until finely crushed. Stir the cookie crumbs into the melted butter until the mixture resembles wet sand and holds shape when pressed. Press the mixture firmly into each cavity of a cookie cup tin using clean hands to compact it well. Place the tin into the freezer to chill while preparing the filling.
- Make the cheesecake filling: In a medium bowl, combine the dairy-free whipping cream and cream cheese. Whip on low speed initially to avoid splashing, then increase to high speed. Continue whipping until thick and creamy, about 5 minutes, using a stand or hand mixer with a balloon whisk. Blend the 8 Oreo cookies into fine crumbs and fold them gently into the whipped cream mixture.
- Assemble cheesecakes: Transfer the filling to a piping bag fitted with a large round tip or snip off the end of a piping bag. Pipe the cheesecake filling evenly into each prepared cookie cup base. Level the tops with an offset spatula. Freeze the cheesecakes for 4 hours or until firm to the touch.
- Prepare the whipped cream topping: Once the cheesecakes are firm, remove them from the freezer. While they thaw slightly in the fridge, whip the remaining 20 g dairy-free whipping cream in a bowl on high speed until thick and fluffy. Transfer to a piping bag fitted with an open star tip nozzle.
- Decorate and serve: Pipe a swirl of whipped cream on top of each cheesecake. Garnish each with half an Oreo cookie and some cookie crumbles. Serve chilled and enjoy!
Notes
- To store, keep cheesecakes refrigerated and best consumed within 2 days for optimal freshness.
- For dairy-free cream cheese, recommended options include Violife Original Cream Cheese or Sainsburys Own Free From Soft Cream Cheese, both vegan-friendly.
- Pressing the base mixture firmly into cookie cups helps prevent crumbling when removing the cheesecakes from the tins.
- If you have push-up style cookie cup tins, use the base to gently release individual cheesecakes after freezing.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
