These little cheesecakes are equally delicious and adorable! You'll love how easy these decadent Cheesecakes are to whip together, and you'll fall head-over-heels for the intense flavor found in every bite!
The cream cheese helps bring out the delicious flavor of the Oreos and the Oreo crumbles. The sliced-up strawberries you'll find decorating these mini cheesecakes are the perfect finishing touch!
If you’ve been following me for a while, you already know how much I love cheesecake – like this no-bake chocolate ricotta cheesecake — but one of the best parts about this simple recipe is it makes the perfect little portion sizes!
It's a great treat to prepare for parties, especially. Not only are these mini cheesecakes sure to be a big hit among your guests, but if you happen to have any leftovers at the end of the night, you can easily pop them into the freezer and enjoy them later!
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🥘 Ingredients
- Oreo Cookies
- Unsalted butter - melted
- Cream Cheese - use room temperature cream cheese
- Powdered Sugar
- Heavy Whipping Cream
Optional - Decoration
- Fresh berries - in our recipe, we used fresh strawberries.
See the recipe card for quantities.
🔪 Instructions
We start with creating a homemade crust by crushing 30 Oreo cookies into fine crumbs — you can do this with a food processor or by throwing them into a plastic bag and using a rolling pin. Once the cookies have been sufficiently pulverized, you're going to add your melted butter to ⅔ of the cookie crumbs and mix well in a mixing bowl. You'll need to set aside the remaining ⅓ of Oreo crumbs for the cream cheese filling.
Next, cover the bottom of each pan with parchment paper, and then tightly pack the crushed Oreo and butter mixture over it. Take special care to evenly cover your crust in each cake pan.
Leave the Oreo cookie crust in the refrigerator until the cream cheese filling is ready.
Next, the creamy cheesecake filling
With your Kitchen Aid or hand-held electric mixer, mix your heavy cream until it forms soft peaks. Once you have those soft peaks, go ahead and grab a large bowl. In this bowl, you'll be beating the cream cheese until it becomes nice and creamy.
This way, you can avoid those horrible lumps of cream cheese!
From there, you'll need to add in your powdered sugar and beat the mixture for another 2 minutes.
In this bowl, fold in the rest of your Oreo cookie crumble, followed by your whipped cream. Once everything has come together, you're going to cover your Oreo crusts with the Oreo and cream cheese mixture, and be sure to even out the tops using a rubber spatula.
The last thing you'll need to do before throwing your mini cheesecakes in the freezer for a few hours is to sprinkle some cookie crumbs (about 6 Oreos should work fine) over each individual cake to cover them.
These Oreo crumbs, on top, look adorable and give the perfect base to really set off the intense red of the strawberry decoration.
Before freezing, we recommend covering the mini cheesecakes with plastic wrap.
Keep your mini cheesecakes in the freezer for at least 3 hours, so the cheesecake can firm up well, then release the sides of the pan.
After thawing, decorate this five-ingredient dessert using fresh fruit — in our case, a strawberry — and serve ice-cold but not frozen.
🥜 Substitutions
Replace the Oreo cookies with Biscoff cookies (the ones filled with chocolate cream, Biscoff cream, or vanilla cream). These offer a completely different, caramel-laden taste experience.
🍽 Equipment
- Electric Hand mixer or Stand mixer with a whisk attachment
- Food Processor/Electric Chopper
- Parchment Paper
- Mixing Bowls
- Rubber spatula
- 4x10 cm // 4x 4-inch springform Pan or one 9-inch springform pan
- Plastic wrap or aluminum foil
🌡 Storage & Tips
These mini Oreo Cheesecakes will only last 3–4 days in the fridge, but after assembling, you can also store those little darlings in the freezer for 3-6 months!
Store leftovers in die freezer and enjoy them later.
In order to get the perfect texture, I recommend defrosting these little sweet treats in the refrigerator.
After they've spent at least 3 hours in your freezer, switching them over to the fridge to defrost helps give them the perfect texture and temperature when eaten afterward. Simply divine!
🙋🏻 FAQ
Not all cheesecakes need to be baked, but in order to get the perfect texture, you’ll need to put your no-bake cheesecake in the freezer for at least three hours – but preferably overnight! If you skip this crucial step or cut short on the time needed, your cheesecake will be more like a cheesecake pudding mix.
A no-bake cheesecake recipe really means you don’t need to bake a thing! You won't need to pop anything in the oven or let things cool on a wire rack. You don’t need to buy a pre-baked crust, either. This Oreo Cookie Crust can all be assembled right on your kitchen counter. The only thing you’ll need to do to get the perfect texture is pop it in the freezer for the right amount of time. If you can, try to refrigerate overnight.
No-bake cheesecakes typically only last a few days in the fridge. These particular no-bake Oreo mini cheesecakes should only be kept in the fridge for 3–4 days after baking, but you could extend the shelf life of this tasty dessert by storing it in the freezer! In the freezer, it can last up to 3 — 6 months!
One of the main differences between a baked cheesecake and a no-bake cheesecake – besides the fact that one of them doesn't go in the oven – is the use of eggs. A no-bake cheesecake does not use any eggs and is dependent on getting its texture from time spent chilling in the refrigerator or freezer.
Some people argue that baked cheesecakes are superior because of their dense, fluffy texture, but I'd make the case that each sweet dessert is delicious in its own right. I'm also a big fan of no-bake cheesecakes because you don't have to wait for it to cool completely after you cook it.
The question of which is better — a classic cheesecake or a no-bake cheesecake — really all comes down to personal preference. Personally, I think they're both delicious! The textures are slightly different, with a baked cheesecake taking on a more dense, fluffy texture, and they don't use the exact same ingredients, so feel free to put them up to a blind taste test!
MORE DECADENT CHEESECAKE RECIPES
- No-bake Ricotta Cheesecake
- No-bake Pumpkin Cheesecake
- No-bake White Chocolate Raspberry Cheesecake {Halloween}
- Fig Cheesecake in a Jar
- No-bake Mint Chocolate Cheesecake
- Eggnog Cheesecake
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
5 Ingredients No Bake Oreo Cheesecake
Equipment
- Electric hand mixer or Stand mixer with a whisk attachment
- Food processor Electric Chopper
- Mini Springform Pan 4x10 cm // 4x 4-inch
- Plastic Wrap or aluminum foil
Ingredients
- 36 Oreo Cookies
- 3 oz Unsalted butter melted
- 2 ½ cups Softened Cream Cheese
- 3 tablespoon Powdered Sugar
- 1 ¼ cup Heavy Whipping Cream
Optional - Decoration
- 4 Strawberries
Instructions
- Crush 36 Oreo Cookies (with a food processor or using a plastic bag and rolling pin).36 Oreo Cookies
- Add ⅔ of the Oreo cookie crumbs to a mixing bowl and add the melted 3 oz Unsalted butter. Mix well.3 oz Unsalted butter
- Keep ⅓ Oreo crumbs for the cream cheese filling.
- Cover the spring form cake pans with parchment paper, then tightly pack the crushed Oreo and butter mixture over it, taking care to cover everything evenly.
- Leave the Oreo cookie crust in the refrigerator until the cream cheese filling is ready.
- With the kitchen machine, whip 1 ¼ cup Heavy Whipping Cream, till soft peaks form.1 ¼ cup Heavy Whipping Cream
- Take another (large) bowl and beat 2 ½ cups Softened Cream Cheese well till it softens.2 ½ cups Softened Cream Cheese
- Add 3 tablespoon Powdered Sugar, and beat it for another 2 minutes.3 tablespoon Powdered Sugar
- Add the rest of the 30 crushed Oreos and fold them into the Oreo cream cheese mixture.
- Then fold in the whipped cream.
- Cover the Oreo crust with the Oreo and cream cheese filling, and even out the top using a spatula.
- Sprinkle the 6 crushed Oreos over each individual cake to cover them.
- Keep them in a freezer for at least 3 hours, so the cheesecake can firm up well, then release the sides of the pan.
- After thawing, decorate every piece using fresh fruits (in our case, a 4 Strawberries) and serve ice cold but not frozen.4 Strawberries
Notes
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Megane
Oh my, these cheesecakes are so good! I didn't think an oreo could get any better. Delicious and easy!
Andréa Janssen
Does it get any better, only 5 ingredients, for a delicious dessert with Oreo's? I don't think so. Guess what we're eating for dessert tonight!
Stephanie
Yum! These little Oreo cheesecakes are so delicious and simple to put together. I am building my 'no-bake' dessert box for the warm months ahead so I was glad to find this recipe!
Tina
These mini cheesecake were a hit! Love that they are no bake and come together so quickly. Definitely making them again.
Linda
It's hard to say no to a good dessert like this, especially when it only takes five ingredients!