These easy no-bake mini Oreo cheesecakes will help you with that sweet tooth and since they're a small batch, you also won't have to feel guilty about finishing an entire cheesecake!
Keyword: Dessert, Small Batch, Treat
Servings: 6mini cheesecakes
Rolling pin or something to crush the oreos
1/2packageof Oreos, exactly 18
18ozblock of cream cheese, softened
2Tbsppowdered cane sugar
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 Tbsp and 1 3/4 tsp 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 Tbsp 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.
*Alternatively, you can crush the oreos in a bowl with a stand mixer, mortar and pestle, or by using a hand mixer.