Name: Mini No-Bake Oreo Cheesecakes Recipe
Prep time: 4 h 15 min
Cook time: 5 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 150 g Oreo Cookies; 50 g dairy-free butter / margarine; 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 Sainsbury's Free From Soft Cream Cheese); 8 Oreo Cookies; 20 g dairy-free whipping cream; 4 Oreo Cookies

If you’re craving a quick, indulgent treat that’s both dairy-free and delightfully chocolaty, you’re going to love this Mini No-Bake Oreo Cheesecakes Recipe. They’re the perfect little desserts that pack a creamy punch without needing to heat up your oven!

The image shows six small round cheesecake cups arranged on a slate board with a white marbled surface below. Each cup has three layers: a bottom dark cookie crumb crust layer, a thick middle white creamy cheesecake layer speckled with crushed cookie bits, and a thin glossy chocolate layer on top. Above the chocolate is a swirl of white whipped cream, sprinkled with more cookie crumb pieces. Each cheesecake cup is topped with a halved dark cookie, standing upright in the whipped cream. The background is a soft, light neutral tone. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mini No-Bake Oreo Cheesecakes Recipe
Top Tip
How to Serve Mini No-Bake Oreo Cheesecakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mini No-Bake Oreo Cheesecakes Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how creamy and luscious these mini cheesecakes turn out, all while staying completely dairy-free. They feel special enough to serve guests but are so easy to whip up any day of the week.

Simple Prep: No oven needed — just mix, freeze, and enjoy.
Perfect Portions: These mini cheesecakes are individually sized, so just grab one when the craving hits.
Dairy-Free Delight: Made entirely with plant-based cream and cream cheese, great for vegan friends and family.
Oreo Lovers Unite: A crispy Oreo cookie base combined with Oreo pieces folded into the fluffy filling for maximum chocolatey goodness.

Ingredients & Why They Work

All the ingredients in this Mini No-Bake Oreo Cheesecakes Recipe are super easy to find, even at regular supermarkets. For dairy-free options, look for trusted brands that deliver that creamy texture we all want in a cheesecake.

Flat lay of a small pile of whole Oreo cookies with their black-and-white cream centers visible, a few broken Oreo pieces scattered nearby, a small white ceramic bowl filled with smooth, white dairy-free cream cheese, a small white ceramic bowl containing thick, softly whipped dairy-free whipping cream, a small white ceramic bowl holding melted dairy-free butter with a golden sheen, and four whole brown eggs with uncracked shells arranged symmetrically around the bowls, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oreo Cookies: The star of the show for both the crunchy base and mix-ins—be sure to get the classic kind for that perfect balance of chocolate and cream flavor.
Dairy-Free Butter or Margarine: Melts smoothly into the crushed Oreos to bind the base without dairy.
Dairy-Free Whipping Cream: I love using Elmlea Plant Based Alternative Double Cream—it whips just like traditional cream for that light, airy filling.
Dairy-Free Cream Cheese: Violife Original or Sainsbury’s Free From Soft Cream Cheese work wonders here, providing that rich tangy base without any dairy.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Mini No-Bake Oreo Cheesecakes Recipe is how easy it is to customize them to suit your tastes or dietary needs. Whether you want to make them extra festive, swap ingredients, or try a new topping, the possibilities are endless!

Variation: Add a Berry Twist – I love adding a handful of fresh raspberries or blueberries on top along with the Oreo decoration. The tartness of the berries balances the sweetness beautifully and adds a fresh burst of flavor.
Variation: Use Different Cookie Bases – While Oreos are classic, you can swap the base for any vegan-friendly chocolate cookie or even ginger snaps for a spiced twist. Just crush them finely and mix with the dairy-free butter as usual.
Dietary-Friendly Option: Nut-Free – This recipe is already nut-free, but if you want to be extra cautious, make sure your dairy-free cream cheese and whipping cream brands don’t contain cross-contaminated nuts. The straightforward ingredient list makes allergen swaps simple.
Seasonal Spin: Peppermint Oreos for Holidays – Around the holidays, I like to use peppermint-flavored Oreos. They add a cool, festive note paired with the creamy filling, making these mini cheesecakes perfect for seasonal gatherings.
Extra Decadence: Drizzle Vegan Chocolate – For a more indulgent finish, drizzle melted vegan chocolate over the whipped cream topping right before serving. It looks elegant and tastes divine.

Step-by-Step: How I Make Mini No-Bake Oreo Cheesecakes Recipe

A metal muffin tray filled with twelve individual round cups of light beige batter with small dark specks mixed throughout, each cup nearly full with a smooth, slightly uneven surface. The tray rests on a white marbled texture. The metal has a matte shine with faintly visible scratches and the words

Step 1: Create a Perfect Oreo Base

Start by gently melting 50 g of dairy-free butter or margarine over low heat until fully melted—no need to rush here. Pour this warm, buttery goodness into a heatproof bowl. Meanwhile, blitz 150 g of Oreo cookies in a food processor or blender until you have fine crumbs. Mix these crumbs thoroughly with the melted butter until everything resembles wet sand. When pressed between your fingers, it should hold together nicely—this is key for a sturdy base that won’t crumble. Press this mixture firmly into each cavity of your cookie cup tin using clean hands. Firm compaction is crucial, so don’t be shy with your pressure! Pop the tin into the freezer while you prepare the creamy filling.

Step 2: Whip Up the Luxurious Cheesecake Filling

In a medium bowl, combine 260 g of dairy-free whipping cream with 160 g of dairy-free cream cheese. Using a stand mixer with a balloon whisk attachment (or a good hand whisk), start whipping on low speed to avoid splashes, then crank it up to high. Whip for about 5 minutes until the mixture thickens to a creamy, fluffy consistency. The texture should be stable but airy—this is what gives the cheesecakes their melt-in-your-mouth feel. Blitz 8 Oreo cookies until fine and gently fold them into the creamy filling, making sure the cookie bits are evenly distributed for that classic Oreo crunch in every bite.

Step 3: Assemble and Set Your Cheesecakes

Transfer your Oreo cheesecake filling to a piping bag fitted with a large round tip, or simply snip the end off if you don’t have a tip handy. Pipe the filling evenly into each Oreo base, filling each mold generously. Use an offset spatula to smooth the tops for a professional touch. Place your cookie cup tin into the freezer for a solid 4 hours, or until firm to the touch. If you have push-up style tins, use them to help pop the cheesecakes out easily. If they’re not set firmly, they might crumble when you try to remove them, so patience here really pays off.

Step 4: Whip the Final Touch of Cream and Decorate

Once your cheesecakes are completely firm, let them rest in the fridge for a short while to defrost just enough for serving. Meanwhile, whip the remaining 20 g of dairy-free whipping cream on high speed until thick and luscious. Transfer this whipped cream to a piping bag fitted with an open star tip nozzle and pipe elegant swirls on top of each cheesecake. Garnish each mini cheesecake with half an Oreo cookie and a sprinkle of crushed Oreo crumbs for that signature look and extra crunch. Serve them slightly defrosted from the fridge, and enjoy every bite of these creamy, dreamy mini delights!

Top Tip

Making these Mini No-Bake Oreo Cheesecakes Recipe is all about getting the texture just right and the flavor perfectly balanced. Here are some tips I've picked up that make the process smooth and the results irresistible!

Compact the Base Firmly: Press the Oreo and melted dairy-free butter mixture very firmly into the tins. This little extra effort ensures the base holds together nicely and won’t crumble when you unmold your cheesecakes.
Whip the Filling Thoroughly: Whipping the cream and cream cheese for a full 5 minutes gives you that wonderfully thick and airy filling. I found that whipping less results in a runny filling that just won’t hold shape.
Freeze Properly Before Decorating: Make sure the cheesecakes are completely firm after freezing for 4 hours. This helps when piping the whipped cream topper and prevents the cheesecakes from collapsing or losing their shape.
Use Push-Up Tins If Possible: This little kitchen hack makes it so much easier to pop those mini cheesecakes out neatly without any mess or breakage. Definitely saved me from a few sad crumbled disasters!

How to Serve Mini No-Bake Oreo Cheesecakes Recipe

The image shows a small round Oreo cheesecake with three layers on a piece of white parchment paper over a white marbled surface. The bottom layer is a dark Oreo cookie crust, firm and crumbly. The middle layer is thick and creamy, white with crushed Oreo cookie pieces mixed inside, giving it a speckled look. The top layer is a thin, smooth chocolate glaze with a swirled white whipped cream dollop on top, crowned with a whole Oreo cookie pressed into the cream. Surrounding the cake are extra Oreo cookies and a bottle of milk blurred softly in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

These mini delights shine with simple yet elegant garnishes. The classic half Oreo cookie perched on top adds crunch and nostalgia. For an extra special touch, sprinkle some crushed Oreo crumbs or even a dusting of cocoa powder. Fresh berries like raspberries or sliced strawberries provide a lovely pop of color and a hint of tang to balance the sweetness.

Side Dishes

Pair these Mini No-Bake Oreo Cheesecakes with a cup of rich coffee or a creamy dairy-free hot chocolate for an indulgent treat. If you're serving at a gathering, light fruit salads or vegan ice creams make great complements without overpowering the delicate Oreo cheesecake flavors.

Make Ahead and Storage

Storing Leftovers

Once made, keep your mini cheesecakes refrigerated to maintain their creamy texture and fresh flavor. They’re best enjoyed within 2 days. Keeping them chilled until serving ensures the filling stays firm and the biscuit base remains crisp.

Freezing

If you want to make these ahead or save leftovers, freeze the cheesecakes in an airtight container. Remember to freeze them for at least 4 hours to ensure they're firm. When you’re ready to enjoy, simply thaw in the fridge until slightly softened but still chilled, about 30–60 minutes.

Reheating

Since this is a no-bake, chilled dessert, reheating isn’t recommended. Instead, just let the cheesecakes gently defrost in the refrigerator before serving to achieve that ideal creamy, soft texture.

Frequently Asked Questions:

Can I use regular Oreos instead of dairy-free ones?

Yes, regular Oreos are naturally dairy-free, so you can use them for the base, filling, and decoration. Just double-check ingredient labels if you're buying from different countries.

What’s the best dairy-free cream cheese for this recipe?

I love using Violife Original Cream Cheese or Sainsbury's Free From Soft Cream Cheese. Both are vegan-friendly, smooth, and blend beautifully with the whipping cream for that perfect cheesecake texture.

Can I make these cheesecakes without a piping bag?

Absolutely! If you don’t have a piping bag, you can carefully spoon the cheesecake filling into each base and level off with an offset spatula or the back of a spoon. It might not have the perfectly smooth finish but will taste just as delicious.

How long do Mini No-Bake Oreo Cheesecakes keep in the fridge?

They’re best eaten within 2 days for optimal freshness and texture. Keep them covered or in an airtight container to prevent them from absorbing other flavors in the fridge.

Final Thoughts

These Mini No-Bake Oreo Cheesecakes Recipe are such a joy to make and share. Their creamy, dreamy texture combined with the crunchy Oreo base makes them an instant crowd-pleaser for any occasion. I hope these tips and serving ideas inspire you to whip up a batch and enjoy a vegan-friendly treat that's as simple as it is delicious. Happy baking (or should I say, no-baking)!