Description
These Mini No-Bake Oreo Cheesecakes are a delicious and easy-to-make vegan treat featuring a crunchy Oreo base and creamy dairy-free cheesecake filling topped with whipped cream and Oreo decorations. Perfect for those looking for a dairy-free dessert option that requires no baking.
Ingredients
Units
Scale
Base Ingredients
- 150g Oreo Cookies
- 50g dairy-free butter or margarine
Cheesecake Filling Ingredients
- 260g dairy-free whipping cream (e.g., Elmlea Plant Based Alternative Double cream)
- 160g dairy-free cream cheese (such as Violife Original Cream Cheese or Sainsbury's Free From Soft Cream Cheese)
- 8 Oreo Cookies
Whipped Cream Topping
- 20g dairy-free whipping cream
- 4 Oreo Cookies (for decoration)
Instructions
- Prepare the base: Melt 50g dairy-free butter or margarine in a small saucepan over low heat. Transfer the melted butter to a heatproof bowl. Blitz 150g Oreo cookies in a blender or food processor until fine crumbs form. Mix the crumbs into the melted butter until it resembles wet sand that holds shape when pressed. Press this mixture firmly into each cookie cup mold, compacting well to prevent crumbling. Place the molds into the freezer to chill while preparing the filling.
- Make the cheesecake filling: In a medium bowl, add 260g dairy-free whipping cream and 160g dairy-free cream cheese. Whip at low speed initially to avoid splashing, then increase to high speed and whip until thick and creamy, about 5 minutes. Meanwhile, finely grind 8 Oreo cookies in a blender. Fold the crushed cookies into the whipped cream and cream cheese mixture until well combined.
- Assemble the cheesecakes: Transfer the cheesecake filling into a piping bag fitted with a large round tip. Pipe the filling evenly into each cookie cup, smoothing the tops with an offset spatula. Freeze the assembled cheesecakes for at least 4 hours or until firm to the touch.
- Prepare the whipped cream topping: Once the cheesecakes have set, slightly defrost them in the fridge. Whip 20g dairy-free whipping cream on high speed until thick and fluffy. Transfer the cream to a piping bag fitted with an open star tip.
- Decorate and serve: Pipe a swirl of whipped cream on top of each cheesecake. Garnish each with half an Oreo cookie and some crushed cookie crumbs. Serve chilled and enjoy!
Notes
- To store: Keep the mini cheesecakes refrigerated and best enjoyed within 2 days of making.
- Dairy-free cream cheese recommendations: Violife Original Cream Cheese and Sainsbury’s Free From Soft Cream Cheese are vegan-friendly options.
- Ensure the Oreo base is compacted well to prevent crumbling when unmolding.
- If using push-up cookie cup tins, gently push up the base to release the cheesecakes after freezing.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 0mg
