Mini Oreo Cheesecakes

These No Bake Individual Mini Oreo Cookie Cheesecakes are the perfect combo of creamy, sweet and chocolate. Easy to prep and such a perfect, heavenly dessert for any party!


cheesecake cut in half on a foil cupcake liner.


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cheesecakes on a wire rack with oreo cookies.


While it is easy to believe that the Oreo has been around since 1912, the interesting fact is that the Oreo was the original knockoff brand. But the original cookie had a less sweet filling and a crunchier outside that did not soften as much when dipped in milk. Now the tables have turned and Oreo cookies can be found in over 100 different countries and has more than 50 different knockoff brands.

The no bake cheesecake has a less competitive origin. While the original concept of cheesecake began more than 4,000 years ago and the English term became active in the 15th century, the no bake cheesecake originated about 60 years ago. Jell-O produced a no-bake dessert line that included a cheesecake pudding. Jell-O wanted to give an opportunity for shortcuts that wouldn't jeopardize taste or integrity. These No Bake Individual Mini Oreo Cookie Cheesecakes do just that.

They are the perfect combo of creamy, sweet and chocolate. Easy to prep and such a perfect, heavenly dessert for any party! While cakes are great, tiny, individual desserts are the way to go. It's a guarantee that everyone can get the same piece. No one gets more frosting than others. No one gets an edge piece while others don't. It's just so much more convenient to not have to worry about cutting anything, portion control, or cleanup. This is also a way to let your creative flag fly by changing up the flavor Oreos you use for the crust, making different mini dessert versions and flavors for your guest to try.

These mini cheesecakes are so delicious, prep is around 10 minutes and after chilling, they're ready to serve! The cheesecake is creamy, sweet and goes so perfectly with the Oreo cookie crust.

They're great served as is, or topped with some whipped cream or crushed or whole mini Oreos. They'd even be cute with some sprinkles on top that match the color theme of your occasion. These mini desserts are so good that our taste buds talk us into making more than we actually need. So it is good to know that no-bake cheesecake is freezer friendly one time. It is not refreezer friendly. With each freeze, the texture and the flavor deteriorates. So it is strongly suggested to separate the cheesecake into smaller servings prior to packing them into their airtight containers. When thawing a no-bake cheesecake, do not thaw it at room temperature. Remember, there is cheese in your cheesecake! Cheese already has bacteria in it that can multiply rapidly, destroy your cheesecake, and endanger your health if not kept cool. The best way to thaw a no-bake cheesecake is in the refrigerator.

But don't freeze for more than two months. We want to keep that sweet and tangy, smooth filling combined with the much needed crunch in each bite.


Keep scrolling for tips, process photos, additional individual dessert recipes and more! 


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What are the ingredients in this recipe?


recipe ingredients displayed in glass dishes.



How to make:


collage of recipe prepping process photos.


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • Serve chilled. They will soften as they warm.
  • Leftover cheesecakes can be refrigerated for up to 3 days in an airtight container. 
  • Use a food processor or ziploc bag and rolling pin to crush oreo cookies into crumbs.


cheesecakes on a wire rack.


More individual dessert recipes you might like:



Our favorite kitchen supplies used with this recipe:




whole cheesecake in a foil cupcake liner.


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I hope you enjoy this recipe as much as we did!


More "cheesecake" recipes you may love:



No Bake Individual Oreo Cheesecakes
Yield 12 individual cheesecakes
Author Hot Eats and Cool Reads
Prep time
10 Min
Inactive time
4 Hour
Total time
4 H & 10 M

No Bake Individual Oreo Cheesecakes

Ingredients

  • Crust:
  • 1 cup oreo cookie crumbs
  • 3 tablespoons butter, melted
  • Filling:
  • 8 ounces cream cheese, room temperature
  • ¼ cup sour cream, room temperature
  • ⅓ cup granulated sugar
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Crust:
  2. Line a standard muffin tin with 12 foil baking cups.
  3. Combine oreo crumbs and butter in a small bowl until the mixture resembles the texture of wet sand.
  4. Divide the mixture evenly between the baking cups, then pat it down with the bottom of a shot glass or something similar to coat the bottom of each baking cup.
  5. Filling:
  6. In a large bowl, beat the cream cheese, sour cream and sugar with a mixer until light and fluffy, about 3 minutes.
  7. Add the vanilla extract and salt. Mix to combine.
  8. In a separate bowl, beat the heavy cream with a wire whisk until peaks form, about 2 minutes on high speed.
  9. Add the whipped cream to the cream cheese mixture, gently fold to combine.
  10. Divide the filling between each baking cup about ¼ cup in each.
  11. Chill and serve:
  12. Place the cheesecakes in the fridge for at least 4 hours to chill, although overnight is best.

Notes:

Serve chilled. They will soften as they warm.

Leftover cheesecakes can be refrigerated for up to 3 days in an airtight container. 

If desired, top with whipped cream or crushed oreos.

Use a food processor or ziploc bag and rolling pin to crush oreo cookies into crumbs.


Nutrition Facts

Calories

207.22

Fat

17.05

Sat. Fat

9.96

Carbs

12.31

Fiber

0.21

Net carbs

12.10

Sugar

9.76

Protein

2.10

Sodium

159.62

Cholesterol

46.35

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.



cheesecake cut in half with text on photo.


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whole cheesecake on a wire rack.


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