Mini Oreo Cheesecakes

This no-bake Mini Oreo Cheesecakes recipe is a quick and easy way to make rich and creamy, cookies and cream-flavored, single-serving desserts.

An easy 2 ingredient Oreo crust is topped with a dairy-free filling, then piled high with a cookie crumb whipped frosting and garnished with another Oreo.

Easy MIni Oreo Cheesecake Bites

Mini Oreo Cheesecake Cups are small-sized sweet treats, made so much faster and easier than classic cheesecake because there’s no water bath, cooking, or baking needed!

While I have plenty of cheesecake recipes for bars, brownies, and balls, my list was lacking a vegan version of cheesecake (just use dairy-free butter!) Best of all – they can be prepared in a muffin pan in less than 30 minutes!

Making individual cheesecakes in small batch bites starts with a simple buttery Oreo crumb crust on the bottom, layered with a creamy combination of velvety vegan oreo cheesecake filling, and topped with a fluffy whipped cream filled with even more crushed cookie.

This delicious indulgence tastes just like traditional cheesecake, but because there’s no cream cheese or egg ingredients, they’re the perfect dessert for those who don’t eat dairy.

For more cheesecake ideas that are served as a slice, try my Pecan Pie Cheesecake, No-Bake Orange Creamsicle Cheesecake, and Reese’s Cheesecake recipes.

More Cheesecake Recipes

Reese’s Cheesecake

No-Bake Cheesecake Balls

Cheesecake Brownies

Cinnamon Roll Cheesecakes Bites

Ingredients

• Oreo cookies: Use gluten-free Oreos to keep this recipe gluten-free. 
• Butter: Use your favorite dairy-free butter alternative to make a 100% vegan version.
• Vanilla frosting: If you follow a vegan diet, make sure to check the frosting label. Duncan Hines and Betty Crocker make vegan and gluten-free whipped vanilla frosting.
• Cashews
• Coconut milk
• Lemon juice
• Coconut oil
• Vanilla extract
• Sugar

Recommended Tools

• Food Processor 
• Muffin tin with liners or silicone cupcake molds
• High Speed Blender
• Hand Mixer 
• Mixing bowl
• Piping bag and tip

How to Make Mini Oreo Cheesecakes

These Oreo Cheesecake mini bites are the best way to combine my favorite cheesecake flavors with a classic sandwich cookie. No bake, no dairy, and no fuss, these sweet treats taste like a traditional Oreo flavored cheesecake, but made easier.

1. Create The Crust: Process the crushed Oreos and butter. Press the cookie crumb mixture into cupcake liners and place it in the fridge.
2. Whip: Whip the frosting, for about 5 minutes.
3. Blend: Blend together the softened cashews, coconut milk, lemon juice, sugar, coconut oil, and vanilla, for about 60 seconds, until creamy.
   Pro Tip: If it doesn’t seem creamy, blend for another 30-60 seconds.
4. Form The Filling: Combine the whipped topping with whipped frosting and cookie crumbs. Layer the cheesecake filling on top of the cookie base and freeze until firm, about 2-3 hours.
   Or Form Oreo Whipped Cream Filling (For a slightly lighter and less processed cheesecake to replace the frosting in the recipe): Scoop the coconut cream into a mixing bowl and whisk until it becomes lighter in texture and looks like whipped cream. Add the sugar and vanilla, then whisk until incorporated. 
5. Pipe: Whip the frosting or Oreo Whipped Cream again, add in cookie crumbs, then place in a piping bag. Frost the top each cheesecake once they are firm.
6. Serve: Garnish with an Oreo sticking out of the whipped frosting on top.
   Pro Tip: If the Oreo won’t stay straight up, stick the cheesecakes in the freezer to firm up a bit first, then enjoy!

Storage Tips

• To Store: Store in the freezer. Let thaw 5-10 minutes before eating or about warm up for about 10 seconds in the microwave.

Other Easy Bite-Sized Desserts

• Cinnamon Roll Bites
• Birthday Cake Oreo Balls
• Cookie Dough Bites
• Peanut Butter Pretzel Bites
• Caramel Apple Crisp Bites
• Carrot Cake Cheesecake Bites
• Mini Red Velvet Cheesecake