Get ready to make the cutest mini OREO cheesecakes! This no bake OREO cheesecake recipe is oh so simple and perfect for sharing whether it’s for movie night, a gathering, or a party.
OREO lovers or not, no one can easily say no to these cute little cheesecakes! They are not only delicious and fun to eat, but you can also whip them up in a flash with a minimum effort.
This mini OREO cheesecake recipe does not require baking and only calls for six simple and easy to find ingredients. In just ten minutes, you can make 12 of these mini cheesecakes.
If you want to give this deliciously creamy and decadent dessert a try, keep scrolling for more info. At the end of the post you can find a printable recipe card for this must try no bake mini OREO cheesecake recipe.
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How long does no bake cheesecake need to chill?
For this recipe, no bake mini OREO cheesecakes require about four to six hours of chilling time in the refrigerator. It’s important to plan ahead of time before you make this recipe, especially if you have guests to entertain.
Although this recipe requires several hours to chill, you’ll only need about ten minutes to prep a batch of these cheesecakes. Even first timers and kids will find making these mini cheesecakes super easy.
If you plan to serve this mini OREO cheesecake recipe for an event or celebration, it’s highly recommended to make them the night before you intend to eat them so they’re ready to serve the next day. Making them in advance will allow you to focus on the other dishes and chores you have to do on the day of your party.
Can mini cheesecakes be frozen?
Most no bake cheesecakes can be frozen. However, since the water content and milk curds in the cheese can separate when frozen, the type of soft cheese the recipe requires has an impact on the taste and texture of your no bake cheesecake once thawed.
Instead of ricotta, this recipe uses cream cheese which makes these no bake mini OREO cheesecakes more freezer friendly. But of course, since cheesecakes taste the best when they are fresh, keep in mind it’s best to consume them within two months.
Also, do not refreeze already thawed no bake cheesecake. Refreezing will only worsen their quality and texture so only thaw what you need.
The right way to freeze no bake mini OREO cheesecakes is to store them in an airtight container. When thawing, defrost them in the refrigerator for four to five hours before you intend to serve them. Never thaw them on the counter or at room temperature because it can contribute to the rapid growth of bacteria.
Ingredients and Kitchen Essentials You’ll Need to Make this Oreo Cheesecake Recipe
As you gather the ingredients, make it also a point to prepare a mixing bowl, muffin pan, rolling pin, and cupcake liners. These kitchen tools will help you whip up this recipe quickly and hassle free.
All set? Let’s get mixin’!
How to Make No Bake Mini OREO Cheesecake
In a large bowl, beat together the cream cheese, sugar, vanilla, and sour cream until well combined.
Fold in the whipped cream topping.
Place 10 chocolate sandwich cookies in a bag and crush them using a rolling pin. Add the crushed cookies to the cheese mixture and stir to combine.
Place cupcake liners in each cup of a 12-cup muffin pan. Separate 6 cookies and place one half in the bottom of each cupcake liner.
Top each cookie with cheesecake mixture and place in the refrigerator to chill for four to six hours.
When the cheesecake has set, separate the remaining 6 cookies and place one cookie in each cheesecake as decoration.
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- 1 8-ounce package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ½ cup sour cream
- 1 cup whipped cream topping
- 22 chocolate sandwich cookies
- In a large bowl, beat together the cream cheese, sugar, vanilla, and sour cream until well combined.
- Fold in the whipped cream topping.
- Place 10 chocolate sandwich cookies in a bag and crush them using a rolling pin. Add the crushed cookies to the cheese mixture and stir to combine.
- Place cupcake liners in each cup of a 12-cup muffin pan. Separate 6 cookies and place one half in the bottom of each cupcake liner.
- Top each cookie with cheesecake mixture and place in the refrigerator to chill for four to six hours.
- When the cheesecake has set, separate the remaining 6 cookies and place one cookie in each cheesecake as decoration.
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Amount Per Serving Calories 229Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 105mgCarbohydrates 23gFiber 1gSugar 18gProtein 3g