Description
Delicious Mini No-Bake Oreo Cheesecakes made with a dairy-free base and creamy, whipped cheesecake filling. These easy-to-make treats feature a crunchy Oreo cookie crust topped with a smooth, dairy-free cream cheese and whipping cream blend, finished with a swirl of whipped cream and Oreo decoration. Perfect for vegan and dairy-free dessert lovers.
Ingredients
Scale
Base Ingredients
- 150 g Oreo Cookies
- 50 g dairy-free butter / margarine
Cheesecake Filling Ingredients
- 260 g dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)
- 160 g dairy-free cream cheese (such as Violife Original Cream Cheese 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 medium heatproof mixing bowl. In a blender or food processor, crush the Oreo cookies into fine crumbs. Combine the Oreo crumbs with the melted butter and stir well until it resembles wet sand and holds shape when pressed. Press the mixture firmly into each cookie cup tin using clean hands, compacting it well. Place the tins into the freezer while preparing the filling.
- Make the Cheesecake Filling: In a medium bowl, add the dairy-free whipping cream and cream cheese. Whip on low speed first to avoid splashing, then increase to high speed until thick and creamy, about 5 minutes, using a stand mixer with a balloon whisk or a hand whisk. Blend 8 Oreo cookies until fine and fold them into the whipped mixture. Transfer the filling to a piping bag fitted with a large round tip.
- Assemble the Cheesecakes: Pipe the cheesecake filling evenly into each prepared cookie cup. Smooth the tops with an offset spatula. Freeze for 4 hours or until firm to the touch. To remove from push-up tins, gently push up the bases; if not firm, they may crumble.
- Prepare and Add the Whipped Topping: Before serving, whip 20 g of dairy-free whipping cream on high speed until thick, using a stand mixer with a balloon whisk. Transfer to a piping bag fitted with an open star tip and pipe a swirl on top of each cheesecake. Garnish with half an Oreo cookie and some crushed Oreo crumbs.
- Serve and Store: Enjoy immediately or store the cheesecakes in the refrigerator. Best eaten within 2 days.
Notes
- Store finished cheesecakes in the refrigerator for up to 2 days to maintain freshness and texture.
- Use vegan, dairy-free cream cheese such as Violife Original Cream Cheese or Sainsburys Own Free From Soft Cream Cheese to keep it dairy-free and vegan-friendly.
- Press the base mixture firmly to prevent crumbling when removing from tins.
- These cheesecakes must be frozen for at least 4 hours to set properly before removal.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 105 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
