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.
Jump to Recipe
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.
Table of Contents
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.
More Cheesecake Recipes
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
See Full Recipe Card Below
Jump to RecipeHow 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.
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
Mini Oreo Cheesecakes
Serves — 12
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.
Prep Time 30 minutes
Set time 3 hours
Total Time 3 hours 30 minutes
Ingredients
Base
- 20 oreos
- 2 tablespoons softened butter
Oreo Frosting
- 16 oz can of vanilla frosting
- ¼ cup cookie crumbs from leftover base
Cheesecake Filling
- 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
Additional Ingredient
- 12 oreos
Instructions
- Prepare a muffin tin with liners, or use silicone cupcake molds.
- Process the Oreos in a food processor.
- Add in the softened butter and process that, as well.
- Press down 1-2 tablespoons of the cookie crumb mixture into the liners and place in the fridge until needed.
- Whip the frosting (only the frosting, no cookie crumbs at this point) for about 5 minutes to make it lighter, this will also increase the amount of frosting you have.
- Add the softened cashews, coconut milk, lemon juice, sugar, coconut oil, and vanilla to a high speed blender and blend for about 60 seconds, if it doesn’t seem creamy, blend for another 30-60 seconds.
- Pour into a large bowl and stir in 1 cup of whipped frosting and ¼ cup cookie crumbs, keep the rest of the frosting covered at room temperature.
- Divide the cheesecake filling among the 12 cupcake liners on top of the base and freeze til firm (about 2-3 hours).
- Whip the frosting again, add in ¼ cup of cookie crumbs, then fill a piping bag with it.
- Frost the top of all of the cheesecakes with the whipped frosting as desired, after the cheesecakes are firm.
- Add an Oreo sticking out of the whipped frosting on top. If the Oreo won’t stay straight up, stick the cheesecakes in the freezer to firm up a bit first, then enjoy!
Jenn’s Notes
Storage :
- To Store: Store in the freezer. Let thaw 5-10 minutes before eating or about warm up for about 10 seconds in the microwave.
- 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 whipped cream:
- 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 in 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!
Nutrition Info
Calories: 593kcal | Carbohydrates: 78g | Protein: 5g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 263mg | Potassium: 249mg | Fiber: 2g | Sugar: 59g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 6mg
Would like the red velvet bites recipes or anything red velvet recipe
These mini cheesecakes are so delicious! I’ve made them a few times already and every time they are a huge hit with my kids (and me)!