Mini Oreo Cheesecake

My mini Oreo cheesecake recipe requires no baking. Yes, you read it right, these are no bake Oreo cheesecakes. It is made up of three components – Oreo base, Oreo cheesecake filling and chocolate ganache topping.

This is the ultimate Oreo dessert you will evert taste. Rich, buttery Oreo cookie base with creamy, luscious cream cheese filling and frosted with decadent chocolate ganache, what else do you need :).

I have included step-by-step recipe with pictures and also a video for detail understanding of the recipe. So, let’s not wait any further, gather your ingredients and let us start making these delicious treat.

Why this is the best mini Oreo cheesecake?

1. Oreo lover’s dream.
2. Buttery Oreo cookie base.
3. Very easy to make.
4. Super delicious cream cheese filling mixed with pieces of Oreo cookies.

Mini Oreo cheesecake – ingredients

I have divided ingredients list in three parts.

1. Ingredients for crust AKA cheesecake base
2. Ingredients for cheesecake filling
3. Ingredients for cheesecake topping

Let’s look at the ingredients in detail.

Ingredients for crust AKA cheesecake base:

• Oreo Cookies – Use regular Oreo cookies. These cookies are used to make cheesecake crust AKA base of mini cheesecakes. I always use this cookie as base for chocolate cheesecake, chocolate hazelnut cheesecake. I would highly recommend to use OREO cookies here as it is mini Oreo Cheesecake.

• Unsalted Butter – Use regular unsalted butter of any of your favorite brand, no specific choice. This helps to bind the Oreo’s together.

Cheesecake filling ingredients:

• Cream Cheese – As the name suggests, this is the hero of the recipe. Use full-fat cream cheese that is sold in bricks. Please avoid cream cheese tub as it’s consistency is different and it will not set properly.

• Sugar – Use regular caster sugar or granulated sugar.

• Vanilla Extract – Use pure vanilla extract for deep vanilla flavor. If you do not have it handy it is ok, you can also use vanilla imitation or regular vanilla extract. I would not recommend vanilla bean paste for this recipe as it is not required. Hero of the recipe is Oreo and I do not want to change that 🙂

• Sour Cream – This is important ingredient in the recipe. Sour cream plays an important role in bringing out the real cheesecake flavor. If you do not have sour cream then you can use greek yogurt. Strict NO-NO to regular yogurt as it has more water content.

• Icing Sugar – You can use store bought icing sugar or confectioners sugar, both are same. You can also make homemade powdered sugar if you ran out of store bought.

Cheesecake topping ingredients:

• Chocolate – Use semi-sweet chocolate or dark chocolate, completely based on your choice.

• Oreo cookies – Use regular sized Oreo cookies, just cut them in half and use for decoration. If you have mini Oreos then use them as is.

• Heavy Whipping Cream – Ratio of chocolate to cream defines the consistency of chocolate ganache. I would highly recommend to use of heavy whipping cream, or whipping cream or double cream with minimum fat percentage as 35%.

Tools required to make this no bake mini Oreo cheesecake

1. Weighing scale
2. Cupcake or muffin pan
3. Measuring spoons
4. Measuring cups
5. Hand beater
6. Mixing bowls

Step by step recipe to make this delicious Oreo cheesecake

For cheesecake crust / base:

1. Crush Oreo cookies and turn them into fine powder.

2. Now, add unsalted melted butter and mix it with rubber spatula.

3. Fill in prepared pan, 1 tablespoon each.

For cheesecake filling:

4. In another bowl, add cream cheese, granulated sugar and beat until it is smooth and mixed properly.

5. Now, add vanilla extract, sour cream and mix until just combined.

6. In another bowl, whip heavy whipping cream with sugar until stiff peaked.

7. Add this whipped cream in cream cheese mixture and gently fold.

8. Now add 6 powdered Oreo and small pieces of 5 Oreo cookies. Gently fold until it is just combined.

9. Now divide the batter individually in muffin pan.

10. Refrigerate the mini cheesecakes for 1-2 hours.

For cheesecake topping

11. In microwave safe bowl, add small pieces of chocolate and heavy whipping cream.

12. Heat it in microwave for 20-25 seconds on high powder.

13. Whisk until it is smooth.

Assemble

14. Remove mini cheesecakes from refrigerator.

15. Pour spoonful of chocolate ganache on top of each mini cheesecake.

16. Now cut the Oreo cookie in half and place on top of ganache as shown in the pic.

17. Serve immediately and enjoy!

Watch us to make this mini Oreo cheesecake

Secret tips to make the best mini Oreo cheesecakes

• Good quality cream cheese – I would highly recommend to use full fat cream cheese which comes in block form and not spreadable cream cheese which you get in tubs.

• Room temperature cream cheese – please make sure you are using room temperature cream cheese. It is easy to mix when it is softened and at room temperature.

• Do not overwhip – Do not overwhip the whipping cream. Overwhipping will change the texture and turn the cream into butter. This will ruin the creamy texture of our cheesecake. Check out detailed instructions on how to make whipped cream.

• Serve chilled – These mini Oreo cheesecake tastes best when served chilled. So, plan ahead of time and chill them in refrigerator or freezer as instructed.

Mini Oreo cheesecake – Storing and freezing instructions

Do you really want to refrigerate or freeze these? I never ever have any leftovers for these mini cheesecakes. It is that delicious. But just in case if you have any leftovers please find my instructions for storing and freezing.

Once the cheesecakes are ready remove it from muffin pan. Tightly cover the cheesecake with plastic wrap and then with aluminum foil. Once cheesecakes are covered place them in refrigerator. It will stay good for 3 to 4 days.

To freeze the mini cheesecakes, you need to cover the cheesecakes as mentioned above and then store it in air tight container or heavy duty ziploc bags to avoid freezer burns.

To thaw, take out the cheesecake from freezer and keep in refrigerator overnight. This will save the texture and flavor of the cheesecake. I would not recommend to take it out to room temperature directly out of freezer.

Please refer table below for different options for storing and freezing the cheesecake.

Sr. No.	Storing Type	Days/Weeks/Months
1	Room temperature	Not Applicable
2	Refrigerator	up to 4 days
3	Freezer	up to 2 months

No Bake Oreo Cheesecake – FAQ’s

• Can I make this ahead of time? Absolutely. You can make this ahead of time. In fact they tastes better when chilled for a day. Just store in refrigerator or freezer once ready. Please follow my storing and freezing instructions and you are good to go.

• Which cream cheese to use? I would highly recommend to use full fat cream cheese which comes in blocks. Strict No-No to spreadable cream cheese.

• How can I store leftovers? You can store the cheesecake in refrigerator or freezer. Please follow my details instructions for the same.

• How to serve these mini Oreo cheesecakes? They tastes best when served chilled. So prepare in advance and chill in refrigerator for at least 3 to 4 hours.

• Can I use different cookie for cheesecake crust or cheesecake base? No. These cheesecakes are Oreo lover’s favorite and as the name suggests Oreo is the hero of the recipe.

• Can I add some different topping to these mini cheesecakes? Sure! I always make these with ganache as topping. Please let me know in the comments below if you try with any different topping. I would be happy to know :).

Request

It’s your turn now 🙂 Please make this mini Oreo cheesecake and let me know how this turns out for you in the comments! I really love hearing from you, and your feedback is very much important to me.

If you post the mini Oreo cheesecake to Instagram, do not forget to tag me. Tag @DessertKatta or Hashtag it #DessertKatta

Detail recipe card