Description
These Mini No-Bake Oreo Cheesecakes are a delightful dairy-free treat perfect for Oreo lovers. With a crisp cookie base and creamy dairy-free filling, topped with whipped cream and Oreo decorations, they are easy to prepare and perfect for any occasion.
Ingredients
Scale
Base Ingredients
- 150 g Oreo Cookies
- 50 g dairy-free butter or margarine
Cheesecake Filling Ingredients
- 260 g dairy-free whipping cream (Elmlea Plant Based Alternative Double cream)
- 160 g dairy-free cream cheese (Violife Original or Sainsburys Own Free From Soft Cream Cheese)
- 8 Oreo Cookies
Topping Ingredients
- 20 g 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 heatproof mixing bowl. Blend the Oreo cookies in a food processor or blender until fine crumbs form. Mix the crumbs with the melted butter until it resembles wet sand. Press the mixture firmly into each cookie cup tin and freeze while preparing the filling.
- Make the cheesecake filling: In a medium bowl, whip the dairy-free whipping cream and cream cheese on low speed, then increase to high speed until thick and creamy, about 5 minutes. Blend 8 Oreo cookies to fine crumbs and fold them into the whipped mixture.
- Assemble cheesecakes: Spoon or pipe the cheesecake filling into the prepared cookie cups, smoothing the tops with an offset spatula. Freeze for 4 hours or until firm.
- Prepare whipped cream topping: Once set, whip the remaining dairy-free cream on high speed until thick. Pipe swirls on top of each cheesecake using a piping bag fitted with an open star tip.
- Decorate: Garnish each mini cheesecake with half an Oreo cookie and some cookie crumbles. Chill in the fridge slightly before serving.
Notes
- Store cheesecakes in the refrigerator and consume within 2 days for best freshness.
- Use vegan-friendly dairy-free cream cheese such as Violife Original or Sainsburys Free From Soft Cream Cheese for the best results.
- Press the base mixture firmly into the tins to avoid crumbling when serving.
- If using push-up tins, gently push up the base to remove cheesecakes neatly once frozen.
Nutrition
- Serving Size: 1 mini cheesecake (approx. 80 g)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
