These easy No Bake Mini Oreo Cheesecakes have a whole oreo as the crust, a layer of chocolate ganache, a super creamy filling, and are finished with freshly whipped cream. So simple & delicious!
These No Bake Mini Oreo Cheesecakes were inspired by my classic Easy Mini No Bake Cheesecakes.
Instead of graham cracker crust, these have a whole oreo as the crust. They fit perfectly in the bottom of a standard muffin pan.
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What Is No-Bake Cheesecake Filling Made Of?
It is typically made of cream cheese, whipped cream, sugar, and sometimes sour cream or greek yogurt. I also always add vanilla for flavor.
Traditionally cheesecake filling has eggs and therefore needs to be baked. This version has no eggs so it is totally safe to eat uncooked.
Why You’ll Love This Recipe
- No bake - Since there is no egg in the filling, it does not have to be baked, like a traditional cheesecake.
- Sweet & tangy filling - The filling is lightly sweetened so that the tangy flavor of the cream cheese can shine. This pairs well with all of the other sweet elements in the recipe.
- Smooth & creamy - The texture of the filling is super smooth and silky.
- Whole oreo crust - Whole oreos fit perfectly in the bottom of a muffin pan and make a great crust. This is also much easier than pulsing them up in food processor.
- Chocolate ganache - This is my favorite part. It adds another layer of richness and chocolate.
- Whipped cream - These mini cakes are finished with fresh whipped cream.
- Great for summer - As the weather warms up, this dessert is great because there is no oven/baking involved.
Ingredients & Substitutions
- Semi Sweet Chocolate: Use high quality chocolate chips, wafer, or chopped bars, like Guittard or Ghirardelli. These melt better.
- Cream Cheese: Be sure to use brick style cream cheese (not whipped). Let it come to room temperature for about 1 hour before beating.
- Whipped Cream: For both the filling and the topping, you can use store-bought whipped cream to make the recipe easier. It does not have as good of a taste in my opinion so I always make it homemade. You will need 1 cup whipped cream for the filling and 2 cups for the topping, as cream doubles in volume after it is whipped.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make No Bake Mini Oreo Cheesecakes
Quick Overview
- Make the ganache.
- Line the muffin pan and add oreos & ganache.
- Make the cheesecake filling.
- Chill.
- Garnish with whipped cream and crushed oreos.
Step by Step Instructions
Be sure the cream cheese is at room temperature so that when beaten with the sugars, and vanilla, there will be no lumps in the mixture.Chill completely so the filling is not runny.
Step 1: Over medium low heat in a small saucepan, melt the heavy cream and chocolate for the ganache. Once all of the chocolate is almost melted, remove from the heat and continue stirring until completely smooth. Set aside.
Step 2: Line a standard muffin pan with 12 cupcake liners. Place one oreo in the bottom of each liner.
Step 3: Spoon about 1 Tablespoon of the ganache in each liner. Set aside to cool.
Step 4: Using a stand mixer fitted with a whisk attachment or an electric hand mixer on medium high, whip the cream until stiff peaks form. Set aside.
Step 5: In a separate bowl, using a stand mixer fitted with a paddle attachment or an electric hand mixer on medium, beat the cream cheese, granulated sugar, confectioners’ sugar, and vanilla until completely smooth. There should not be any lumps.
Step 6: Add the crushed Oreos to the cream cheese mixture and mix on low until just combined.
Chill completely so the filling is not runny.
Step 7: Add the whipped cream and mix on low or fold until just combined so the cream does not deflate.
Step 8: Using a large cookie or ice cream scoop. Fill each liner to the top with the cheesecake filling.
Step 9: Using an offset spatula or butter knife press and smooth the top of the filing.
Step 10: Chill for 6-8 hours or overnight.
Step 11: Right before serving, using a stand mixer fitted with a whisk attachment or an electric hand mixer on medium high, whip the remaining cream, confectioners’ sugar, and vanilla until stiff peaks form.
Step 12: Top each cheesecake with a spoonful of whipped cream and more crushed oreos. Serve chilled. The cheesecakes will melt and start to stick to the liners after about 30 minutes at room temperature.
Expert Tips & Variations
- Use a baggie to crush the oreos. For the filling, you will need crushed oreos. Simply put the oreos in a zip top bag, and use your hands to crush and break the oreos up. The crumbs do not need to be super fine.
- Use room temperature cream cheese. Be sure to allow the cream cheese to sit at room temperature for about 60 minutes before beating it. This will ensure there are no lumps in the filling.
- Do not over mix the whipped cream. When adding the whipped cream to the cream cheese, gently fold or mix in on the lowest speed so that it does not deflate. This can make these filling runny.
- Chill completely. Be sure to chill these for at least 6 hours so they can set up completely. They also melt quickly at room temperature so be sure to store them in the refrigerator until ready to serve.
Recipe FAQs
At least 6 hours. If you cut into the filling too soon, it will be runny.
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No Bake Mini Oreo Cheesecakes
Ingredients:
Chocolate Ganache
- ½ cup heavy cream
- 4 ounces high quality semi sweet chocolate*
Crust
- 12 oreo cookies
Filling
- ½ cup heavy whipping cream
- 12 ounces full fat brick-style cream cheese, softened to room temperature*
- ¼ cup (50 g) granulated sugar
- 2 Tablespoons (15 g) confectioner’s sugar
- 2 teaspoons vanilla
- 8 Oreo cookies, crushed
Whipped Cream*
- 1 cup heavy cream
- 2 Tablespoons confectioners’ sugar
- 1 teaspoon vanilla
Instructions:
- Over medium low heat in a small saucepan, melt the heavy cream and chocolate for the ganache. Once all of the chocolate is almost melted, remove from the heat and continue stirring until completely smooth. Set aside.
- Line a standard muffin pan with 12 cupcake liners. Place one oreo in the bottom of each liner.
- Spoon about 1 Tablespoon of the ganache in each liner. Set aside to cool.
- Using a stand mixer fitted with a whisk attachment or an electric hand mixer on medium high, whip the cream until stiff peaks form. Set aside.
- In a separate bowl, using a stand mixer fitted with a paddle attachment or an electric hand mixer on medium, beat the cream cheese, granulated sugar, confectioners’ sugar, and vanilla until completely smooth. There should not be any lumps.
- Add the crushed Oreos to the cream cheese mixture and mix on low until just combined.
- Add the whipped cream and mix on low or fold until just combined so the cream does not deflate.
- Using a large cookie or ice cream scoop. Fill each liner to the top with the cheesecake filling.
- Using an offset spatula or butter knife press and smooth the top of the filing.
- Chill for 6-8 hours or overnight.
- Right before serving, using a stand mixer fitted with a whisk attachment or an electric hand mixer on medium high, whip the remaining cream, confectioners’ sugar, and vanilla until stiff peaks form.
- Top each cheesecake with a spoonful of whipped cream and more crushed oreos. Serve chilled. The cheesecakes will melt and start to stick to the liners after about 30 minutes at room temperature.
Notes:
- Semi Sweet Chocolate: Use high quality chocolate chips, wafer, or chopped bars, like Guittard or Ghirardelli. These melt better.
- Cream Cheese: Be sure to use brick style cream cheese (not whipped). Let it come to room temperature for about 1 hour before beating.
- Whipped Cream: For both the filling and the topping, you can use store-bought whipped cream to make the recipe easier. It does not have as good of a taste in my opinion so I always make it homemade. You will need 1 cup whipped cream for the filling and 2 cups for the topping, as cream doubles in volume after it is whipped.
- Use a baggie to crush the oreos. For the filling, you will need crushed oreos. Simply put the oreos in a zip top bag, and use your hands to crush and break the oreos up. The crumbs do not need to be super fine.
- Use room temperature cream cheese. Be sure to allow the cream cheese to sit at room temperature for about 60 minutes before beating it. This will ensure there are no lumps in the filling.
- Do not over mix the whipped cream. When adding the whipped cream to the cream cheese, gently fold or mix in on the lowest speed so that it does not deflate. This can make these filling runny.
- Chill completely. Be sure to chill these for at least 6 hours so they can set up completely. They also melt quickly at room temperature so be sure to store them in the refrigerator until ready to serve.
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