Description
These Mini No-Bake Oreo Cheesecakes are a delicious dairy-free treat perfect for any occasion. Made with a crunchy Oreo cookie base and a creamy dairy-free cheesecake filling, topped with whipped cream and Oreo decorations, these cheesecakes require no baking and can be prepared easily at home.
Ingredients
Scale
Base
- 150 g Oreo Cookies
- 50 g dairy-free butter / margarine
Cheesecake Filling
- 260 g dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)
- 160 g dairy-free cream cheese (e.g., Violife Original Cream Cheese or Sainsbury's Own Free From Soft Cream Cheese)
- 8 Oreo cookies
Whipped Cream Topping
- 20 g dairy-free whipping cream
- 4 Oreo cookies (for decoration)
Instructions
- Prepare base: Melt the dairy-free butter or margarine in a small saucepan over low heat until fully melted. Remove from heat and transfer to a medium heat-proof mixing bowl. Crush 150 g Oreo cookies into fine crumbs using a blender or food processor. Combine the cookie crumbs with melted butter and stir until mixture resembles wet sand and holds shape when pressed. Press the mixture firmly into each cookie cup tin using clean hands. Place the tins in the freezer while preparing the filling.
- Make cheesecake filling: In a medium bowl, add 260 g dairy-free whipping cream and 160 g dairy-free cream cheese. Whip first on low speed to avoid splashing, then increase to high speed until the mixture is thick and creamy, about 5 minutes. Crush 8 Oreo cookies into fine crumbs using a blender. Fold the cookie crumbs into the creamy mixture.
- Assemble cheesecakes: Transfer the cheesecake filling to a piping bag with a large round tip or snipped tip. Pipe the filling evenly into each cookie cup, then level the tops with an offset spatula. Place the filled tins into the freezer for 4 hours or until firm to the touch.
- Prepare whipped cream topping: Once cheesecakes have set, allow them to slightly defrost in the fridge. Whip 20 g dairy-free whipping cream on high speed until thick using a stand mixer or hand whisk. Transfer the whipped cream to a piping bag fitted with an open star tip nozzle.
- Decorate and serve: Pipe a swirl of whipped cream on top of each cheesecake. Garnish each with half an Oreo cookie and some cookie crumbles. Serve immediately or keep refrigerated until ready to enjoy.
Notes
- Store cheesecakes in the fridge and consume within 2 days for best taste and texture.
- Use vegan-friendly dairy-free cream cheese such as Violife Original Cream Cheese or Sainsbury's Own Free From Soft Cream Cheese.
- Press the base mixture firmly into the tins to prevent crumbling when removing the cheesecakes.
- If using push-up tins, push up the base to release the cheesecakes neatly after freezing.
- Whipping the filling properly is key to achieving a thick, creamy texture for the cheesecake layer.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
