©Aimée Geroux | https://extremecouponingmom.ca
This No-Bake Mini Oreo Cheesecake recipe is an easy yet delicious dessert recipe.
It comes together in about 10-minutes and then just needs to chill to set!
My family loves when I make them some mini oreo cheesecake to chow down on.
They never last long around here and are always on my holiday dessert list too.
That list seems to grow every year, so I always love the handful of no-bake recipes on it as they are quick and easy but oh-so-good!
©Aimée Geroux | https://extremecouponingmom.ca
No-Bake Mini Oreo Cheesecake
If you have 10 minutes to spare you can whip up this delicious No-Bake Mini Oreo Cheesecake recipe.
Easy to make and even easier to devour, a recipe the whole family will enjoy!
Plus, don’t forget to check out all the other great recipes, crafts & more I share at the end of this blog post.
What You Will Need:
For the Crust
- 1 cup Oreo crumbs
- 3 tablespoons butter, melted
For the Filling
- 8 ounces cream cheese, at room temperature
- 1/4 cup sour cream, at room temperature
- 1/3 cup granulated sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Yields: 12
How To Make No-Bake Mini Oreo Cheesecake
Follow along with the No-Bake Mini Oreo Cheesecake step-by-step process photos and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Grab all of the ingredients you will need to make the no-bake mini oreo cheesecake recipe.
©Aimée Geroux | https://extremecouponingmom.ca
Line 12 standard muffin tins with foil wrappers.
Combine the Oreo crumbs and melted butter in a small bowl. When combined, they should have the texture of wet sand.
Divide the crust evenly between the muffin tins and pat it down to evenly coat the bottom.
Notes: The bottom of a shot glass works perfectly to pack the crust tightly into the muffin pan.
For a smoother, finer crust, remove the filling from the Oreos before turning them into crumbs.
©Aimée Geroux | https://extremecouponingmom.ca
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, and sugar until it is light and fluffy– about 3 minutes.
With the mixer on low, add the vanilla extract and salt. Mix to combine.
Note: Your cream cheese and sour cream must be at room temperature for them to incorporate smoothly. If you forget to set them out, you can microwave them for 10-15 seconds but make sure not to overheat them (you want them just barely warm, not hot).
©Aimée Geroux | https://extremecouponingmom.ca
In a separate bowl, beat the heavy cream using the wire whisk until stiff peaks form— about 2 minutes on high speed.
Note: You must use heavy cream in this recipe. Milk will thin the cheesecakes and they will not set properly.
©Aimée Geroux | https://extremecouponingmom.ca
Add the whipped cream to the cream cheese mixture and fold it gently to combine.
©Aimée Geroux | https://extremecouponingmom.ca
Divide the filling evenly between the muffin tins. I use a ¼ cup cookie scoop to ensure they are all the same size.
Place the cheesecakes in the fridge to chill for at least 4 hours, although overnight is preferred.
©Aimée Geroux | https://extremecouponingmom.ca
If desired, top with whipped cream or crushed Oreos.
Serve chilled as the cheesecakes will soften as they warm.
©Aimée Geroux | https://extremecouponingmom.ca
Leftover cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
No-Bake Mini Oreo Cheesecake
Ingredients
Cheesecake Crust
- 1 cup Oreo crumbs
- 3 tablespoons butter, melted
Cheesecake Filling
- 8 ounces cream cheese, at room temperature
- 1/4 cup sour cream, at room temperature
- 1/3 cup granulated sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Instructions
Make the Crust
- Line 12 standard muffin tins with foil wrappers.
- Combine the Oreo crumbs and melted butter in a small bowl. When combined, they should have the texture of wet sand. (See Notes)
- Divide the crust evenly between the muffin tins and pat it down to evenly coat the bottom.
- Note: The bottom of a shot glass works perfectly to pack the crust tightly into the muffin pan.
Make the Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream, and sugar until it is light and fluffy-- about 3 minutes. (See Notes)
- With the mixer on low, add the vanilla extract and salt. Mix to combine.
- In a separate bowl, beat the heavy cream using the wire whisk until stiff peaks form— about 2 minutes on high speed.
- Add the whipped cream to the cream cheese mixture and fold it gently to combine.
- Divide the filling evenly between the muffin tins. I use a ¼ cup cookie scoop to ensure they are all the same size.
Chill & Serve
- Place the cheesecakes in the fridge to chill for at least 4 hours, although overnight is preferred.
- Serve chilled as the cheesecakes will soften as they warm. Leftover cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
- If desired, top with whipped cream or crushed Oreos.
Notes
- For a smoother, finer crust, remove the filling from the Oreos before turning them into crumbs.
- Your cream cheese and sour cream must be at room temperature for them to incorporate smoothly. If you forget to set them out, you can microwave them for 10-15 seconds but make sure not to overheat them (you want them just barely warm, not hot).
- You must use heavy cream in this recipe. Milk will thin the cheesecakes and they will not set properly.
©Aimée Geroux | https://extremecouponingmom.ca
Other Great Holiday Recipes, Crafts + More
Check out these other recipes, crafts, printables & more to get in the holiday spirit!
©Aimée Geroux | https://extremecouponingmom.ca
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