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mini oreo cheesecake featured image
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5 from 3 votes

Mini Oreo Cheesecakes

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 Time30 minutes
Set time3 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 593kcal
Author: Jennifer Fishkind

Equipment

  • Food Processor
  • High Speed Blender
  • Hand Mixer
  • Piping bag and tip

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!

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.
Tips:
  • 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

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