Description
Creamy mini no-bake Oreo cheesecakes deliver pure dessert magic in bite-sized portions. Chocolate cookie crumbs and silky cream cheese blend effortlessly, promising rich indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 260 grams (9.2 ounces) dairy-free whipping cream
- 160 grams (5.6 ounces) dairy-free cream cheese
- 12 Oreo cookies (8 for blending, 4 for decoration)
Crust Ingredients:
- 150 grams (5.3 ounces) Oreo cookies
- 50 grams (1.8 ounces) dairy-free butter or margarine
Additional Ingredients:
- 20 grams (0.7 ounces) dairy-free whipping cream
Instructions
- Crush Oreo cookies into fine crumbs using a food processor or blender until completely pulverized.
- Melt dairy-free butter in a small saucepan over gentle heat, then transfer to a mixing bowl.
- Combine cookie crumbs with melted butter, mixing until the texture resembles damp, compressible sand.
- Firmly press the crumb mixture into individual cookie cup tins, ensuring an even, compact base.
- Chill the prepared cookie bases in the freezer while assembling the filling.
- In a separate mixing bowl, whip dairy-free cream cheese and whipping cream together, starting at low speed and gradually increasing to high.
- Continue whipping until the mixture becomes thick, smooth, and holds a creamy consistency.
- Incorporate finely ground Oreo cookies into the whipped cream mixture, blending thoroughly.
- Transfer the cheesecake filling into a piping bag with a round tip or cut-off end.
- Carefully pipe the filling into each prepared cookie cup, creating even layers.
- Smooth the tops of the filled cups using an offset spatula for a neat finish.
- Freeze the mini cheesecakes for approximately 4 hours until completely set and firm.
- If using push-up tins, gently release the cheesecakes by pressing the tin bases upward.
- Move the cheesecakes to the refrigerator to slightly soften while preparing the topping.
- Whip additional dairy-free cream until it forms thick, stable peaks.
- Fill a piping bag with a star tip and create elegant cream swirls atop each cheesecake.
- Garnish with a half Oreo cookie and sprinkle of cookie crumbs for visual appeal.
- Serve chilled and enjoy the decadent mini desserts.
Notes
- Chilling is crucial for achieving the perfect texture, so patience pays off when setting these mini cheesecakes in the freezer.
- Using a food processor ensures smooth, fine Oreo cookie crumbs that create a consistent and compact base for the dessert.
- Whipping the cream cheese and dairy-free cream at high speed helps create a light, airy filling that’s both creamy and delicious.
- Piping the filling and topping gives these mini cheesecakes a professional look that’s sure to impress your guests or family.
- Push-up tins make removing the cheesecakes easier, but ensure they’re completely firm before attempting to release them.
- Decorating with extra Oreo cookie crumbs and a half cookie adds a delightful crunch and visual appeal to the final dessert.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 335
- Sugar: 20g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg