Droolworthy No Bake Oreo Cheesecakes
As far as desserts go, they don’t get much better than these mini Oreo Cheesecakes.
Method
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Using a food processor, process the pack of Oreos until you have a mixture that resembles fine crumbs. Take some of this mixture (about 2 tbs) out for topping (optional). Then add the melted butter and process until the mixture resembles wet sand.
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Divide this into a 8 cupcake hole in a cupcake tin that has the bottoms lined with baking paper. Press the Oreo mixture into the bottom into an even layer. Pop in the fridge to chill.
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For the cheesecake, put the cream cheese in a bowl. Using an electric mixer, beat the cream cheese for about one minute. Then add the icing sugar and vanilla extract. Continue to whisk on a high speed until this mixture is light and fluffy. This should take about 3-4 minutes. Set this aside.
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In another bowl, pour the whipping cream. It should be very cold. Use the mixer to mix for 2 minutes or so, until soft peaks form.
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Add the whipped cream to the cream cheese mixture, and fold the two together using a rubber spatula. Do not over mix! Once combined, fold through the chopped oreos.
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Pour this mixture on top of the chilled bases and smooth the surface using a spatula. Sprinkle the Oreo crumbs (if you set some aside) on top, or some extra chunks of Oreos. Add one whole Oreo to the top and refrigerate overnight or for at least 4-6 hours prior to serving.
Creamy and crunchy, this dessert is rich to say the least, but absolutely delicious. Plus, the fact that it’s no bake means there’s pretty minimal effort beyond mixing it all up and popping it in the fridge. Yum!
