5-Ingredient Mini Oreo Cheesecakes
Quick and easy no-bake mini cheesecakes with an Oreo crust, creamy filling, and Oreo decoration - perfect for a sweet treat in minutes!
Equipment
- 12-cup muffin tin
- Paper liners
- Mixing Bowl
Ingredients
Base
- 200 g Oreo cookies finely crushed
- 60 g unsalted butter melted
Cheesecake
- 400 g cream cheese room temperature
- 300 ml double cream cold (save 1/3 for the topping)
- 100 g icing sugar
- 5 Oreo cookies crushed (54g)
- 6 Oreo cookies halved for decoration
Instructions
- Line a 12-cup muffin tin with paper liners.
- For the base, mix the finely crushed Oreos with melted butter until well combined.
- Divide the mixture between the 12 muffin cups, pressing down firmly to create an even base. Place in the freezer while preparing the filling.
- Beat the cream cheese until smooth, then add the icing sugar and mix until well combined.
- In a separate bowl, whip 2/3 of the double cream until soft peaks form, then gently fold into the cream cheese mixture.
- Stir in the 5 crushed Oreos.
- Spoon or pipe the cheesecake mixture over each Oreo base, smoothing the tops with the back of a spoon.
- Whip the remaining cream and pipe small dollops on top of each cheesecake.
- Finish with half an Oreo pressed gently into each cheesecake.
- Freeze for 15-20 minutes before serving or refrigerate for 3 hours. Store in the fridge.
Notes
For best results, allow cream cheese to come to room temperature before mixing. You can also add a drizzle of chocolate sauce before serving for extra indulgence.