No Bake Mini Oreo Cheesecakes

5 from 53 votes

No Bake Mini Oreo Cheesecakes

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!

Prep Time20

Cook Time5

Chill Time6

Total Time6 25

Course: Dessert

Cuisine: American

Servings:

Calories: 336kcal

Author: Brianna May

Equipment

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.

Nutrition