Description
These Mini No-Bake Oreo Cheesecakes are a delicious and creamy dairy-free dessert perfect for any occasion. Made with a crunchy Oreo cookie base and a smooth, whipped dairy-free cream cheese filling, they are topped with a swirl of dairy-free whipped cream and Oreo pieces for an indulgent treat that requires no baking.
Ingredients
Units
Scale
Base Ingredients
- 150g Oreo Cookies
- 50g Dairy-free butter or margarine
Cheesecake Filling
- 260g Dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)
- 160g Dairy-free cream cheese (such as Violife Original Cream Cheese or Sainsburys Own Free From Soft Cream Cheese)
- 8 Oreo Cookies
Whipped Cream Topping
- 20g Dairy-free whipping cream
- 4 Oreo Cookies
Instructions
- Prepare the Base: Melt the dairy-free butter or margarine in a small saucepan over low heat. Remove from heat and pour into a medium heatproof bowl. Crush the Oreo cookies into fine crumbs using a blender or food processor, then combine the crumbs with the melted butter until the mixture resembles wet sand and holds shape when pressed. Press the mixture firmly into each cavity of a cookie cup tin to compact it. Freeze until ready to add the filling.
- Make the Cheesecake Filling: In a medium bowl, whip together the dairy-free whipping cream and dairy-free cream cheese starting on low speed to prevent splashing, then increase to high and whip until thick and creamy, about 5 minutes. Blend the Oreo cookies into fine crumbs and fold them into the cream mixture.
- Assemble Cheesecakes: Transfer the cheesecake filling into a piping bag fitted with a large round tip. Pipe the filling evenly into each prepared cookie cup base, leveling the top with an offset spatula. Freeze for 4 hours or until firm.
- Prepare Whipped Cream Topping: Once set, whip the remaining 20g dairy-free whipping cream on high speed until thick. Transfer to a piping bag fitted with an open star tip.
- Decorate and Serve: Remove cheesecakes from the freezer and allow to soften slightly in the fridge. Pipe a swirl of whipped cream on top of each cheesecake and garnish with half an Oreo and cookie crumbles. Enjoy!
Notes
- Store the cheesecakes in the refrigerator and consume within 2 days for best freshness.
- Use vegan-friendly dairy-free cream cheese such as Violife Original Cream Cheese or Sainsburys Own Free From Soft Cream Cheese.
- Press the base mixture firmly to prevent crumbling when removing from the tin.
- Allow cheesecakes to fully set in the freezer before removing from tins for cleaner presentation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
