Mini Oreo Cheesecakes

Name: Mini Oreo Cheesecakes
Prep time: 30 min
Total time: 210 min
Ingredients: 20 oreos; 2 tablespoons softened butter; 16 oz can of vanilla frosting; ¼ cup cookie crumbs (from leftover base); 1½ cups cashew (soaked overnight and drained); 1 cup coconut milk; 2 tablespoons lemon juice; 1 tablespoon coconut oil; 1 teaspoon vanilla extract; ½ cup sugar; ¼ cup cookie crumbs (from leftover base); 1 cup frosting (after it's been whipped); 12 oreos

Mini Oreo Cheesecakes are no bake and easy to make without dairy. A rich and creamy filling is layered above a cookie crust and topped with an Oreo crumb frosting.

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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
Why We Love This Oreo Mini Cheesecakes Recipe
Ingredients
Substitutions and Additions
Recommended Tools
How to Make Mini Oreo Cheesecakes
Tips From Our Recipe Developer
Storage Tips
Frequently Asked Questions
Other Easy Bite-Sized Desserts
Mini Oreo Cheesecakes Recipe

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.

Why We Love This Oreo Mini Cheesecakes Recipe

Quick and easy to make, especially because this recipe is no bake.
Uses simple dairy-free ingredients; no cream cheese is needed (vegan cream cheese is expensive).
Delicious dessert that tastes just like the classic cake.
Individually portioned for calorie control!
They don’t freeze solid so you can bite into one straight from the freezer!
Perfectly portable sweet treat for celebrations, birthday parties, and any group get-together.

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bitten Why We Love This Oreo Mini Cheesecakes Recipe

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

Substitutions and Additions

To ensure this Oreo Cookie Cheesecake recipe remains vegan and no-bake, I do not recommend altering it with ingredient swaps.

Recommended Tools

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

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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.

Create The Crust: Process the crushed Oreos and butter. Press the cookie crumb mixture into cupcake liners and place it in the fridge.
Whip: Whip the frosting, for about 5 minutes.
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.
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.
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.
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!

Tips From Our Recipe Developer

Be sure to finely process the Oreos for the base, this is the same crumbs that will be used in the whipped frosting. If it’s not finely processed then chunks may get stuck in the piping tip when adding the whipped frosting to the top of the cheesecakes.

Tips for Oreo Whipped Cream Only

If it doesn’t become lighter in texture and start to look like whipped cream, it could be that you haven’t whipped it long enough or you got a dud can of coconut cream.
Be sure NOT to shake the coconut cream.
Place the mixing bowl in the freezer before adding the coconut cream to whip.
Start with ONLY the thick coconut cream and no liquid from the can, and only add liquid as needed, such as if it becomes thick with peaks and needs to be lighter.
You can add cornstarch, a tablespoon at a time, with extra sugar to taste, to help it get to a whipped cream consistently, if you need to thicken it.
If you are new to making whipped coconut cream, make sure to have a can of vanilla frosting as a backup!

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.

mini oreo cheesecake without whipped cream

Frequently Asked Questions

What do I do if the frosting won’t come out of the piping bag?

If the frosting won’t come out of the piping bag, it most likely happened because a large cookie ‘crumb’ got stuck in the tip. If this happens use a toothpick (or something similar) to break apart the crumb inside the tip.

I took the cheesecakes out of the freezer after an hour and the first one was not set and fell apart when I tried peeling the wrapper off. What should I do?

It is recommended to allow a minimum of 2 hours in the freezer to allow these to set. You could try to place it back in the wrapper and back in the freezer, however, that mini cheesecake most likely won’t set right or look pretty. So, you might as well enjoy that mini cheesecake now and make sure the others stay in the freezer for the next hour or two to allow them enough time to set.

What should I do if my whipped cream topping is too liquidy?

You can try to salvage your whipped topping by placing it in the freezer for 5 to 10 minutes and trying to whip it again. But, you most likely had a dud can of coconut cream or there was too much liquid being whipped. If this is the case you could try adding cornstarch (and extra sugar to taste). Neither of these ways are guaranteed to work, sometimes a can of coconut cream simply won’t whip right. In this case, use the backup frosting that’s recommended to have on hand for this recipe.

Can I use a whole oreo cookie as the base instead of oreo crumbs?

Yes, you can use a whole Oreo cookie as the base! Just know that you will still need to make cookie crumbs for the cheesecake filling and Oreo frosting.

Can I make this recipe if I don’t have a high-speed blender or food processor?

You will need at least one or the other to make this recipe. A regular blender won’t blend the cashews to be creamy enough for the filling. Instead of using a food processor for the cookie crumbs, you can place the Oreos in a plastic bag and crush them with a rolling pin and then thoroughly mix in the softened butter.

Can I still make this recipe in one day if I forgot to soak the cashews overnight?

Absolutely! Simply boil the cashews in water on the stove for a minimum of 20 minutes, the longer the better the softer they become the creamier the cheesecakes will be.