It was a weekend Tay was away and I had to celebrate Oreo day all by my lonesome self. I couldn't have thought of a better treat (other than maybe a deep fried Oreo) to indulge myself in to celebrate Oreo day. Plus it helped that I hadn't had cheesecake in a looooong time! This really hit the spot and I didn't have to feel too guilty about finishing it before it went bad since it's a small batch and I inhaled it within a day.
Highlights:
- It's a quick and easy dessert
- Great way to level up your Oreos in the pantry
- Perfect portion size for 1-2 people
Ingredients for this recipe:
- Oreos - they're the star of the dish! You'll need half a pack (18 Oreos to be exact)
- Cream cheese - be sure to get full-fat cream cheese and allow the cream cheese to soften to room temperature before whipping
- Sour cream - helps with the stability of the cheesecake and adds more of that familiar tang we're use to
- Vanilla extract - this is optional, but recommended
- Salt - I always add salt to desserts, even a pinch, because it will bring out the flavor profiles in every other ingredient!
- Heavy cream - will help us make the filling fluffy and light
- Powdered cane sugar - can substitute with regular powdered sugar
- Butter - to combine our crushed Oreos to make our cheesecake crust
Best way to crush Oreos?
There are a few ways you can crush Oreos:
- Using a stand mixer, fitted with a paddle attachment
- Using a Ziploc bag and rolling pin to crush it
- Using a mortar and pestle
I think the easiest way is to use a stand mixer but honestly sometimes I don't want to take out my heavy 30lb stand mixer just to crush some Oreos. Also for those who don't have a stand mixer, this isn't going to be an option for you.
My next favorite way to crush Oreos is using a mortar and pestle! I know it's probably arbitrary to use this to crush some Oreos but I'm able to crush up the small amount of Oreos very finely. I do have to crush up the Oreos in batches though since I use a separate amount of Oreos for the filling as well as the crust, but it works for me. Do what works best for you!
FAQs
- How to store the cheesecakes? Store them in an air-tight container in the fridge for up to 5 days. They may still be good past the 5 days but I haven't been able to refrain from eating all of them past 5 days to tell you 🙂
- Can you freeze them? Yes! These do harden up in the freezer so I would just allow it to thaw in the fridge overnight or bring it to room temperature for 10-20 minutes before eating it. You, of course, can also eat them straight from the freezer but it will be quite hard.
- Can I substitute out any ingredients? I have not tried substituting any ingredients in this recipe, so I would not suggest it.
Small Batch No-Bake Mini Oreo Cheesecakes
Equipment
- Rolling pin or something to crush the oreos
- Cupcake pan
Ingredients
- ½ package of Oreos, exactly 18
- 1 8oz block of cream cheese, softened
- 2 tablespoon powdered cane sugar
- 1 tablespoon sour cream
- 2 teaspoon heavy cream
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoon butter, melted
- 6 cupcake liners
Instructions
Cheesecake filling
- Put 5 Oreos in a ziploc bag. Using a rolling pin or something sturdy, crush the Oreos until fine.* Set aside.
- In a mixing bowl, whisk together the softened cream cheese, salt, powdered sugar, vanilla extract, heavy cream, and sour cream. Whisk until fluffy. Alternatively, you can use a hand mixer to whisk it or add it to a stand mixer with a whisk attachment to combine.
- Add the 5 crushed oreos and combine. Set aside.
Oreo Cheesecake Crust
- Place 12 Oreos in a ziploc bag. Using a rolling pin again, crush the Oreos until fine.* Combine the melted butter and Oreos and thoroughly mix.
Assembling the mini cheesecakes
- Line a cupcake pan with 6 cupcake liners.
- Scoop roughly 1 tablespoon and 1 ¾ teaspoon of the Oreo crust into each mold and flatten evenly and tightly. This will ensure a sturdy crust.
- Once the crust is flattened, scoop roughly 3 tablespoon of filling into each mold and spread evenly using an offset spatula or a silicone mixing spatula.
- Crush the remaining Oreo and use it to garnish the cheesecakes.
- Refrigerate for at least 4 hours or overnight.
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