Description
Deliciously creamy Mini No-Bake Oreo Cheesecakes made with dairy-free ingredients, perfect for a vegan-friendly dessert that requires no baking and is simple to prepare. These individual cheesecakes feature a crunchy Oreo base and a smooth, airy filling topped with whipped cream and Oreo decorations.
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 Sainsbury's Free From Soft Cream Cheese)
- 8 Oreo Cookies
Decoration 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 until fully melted. Remove from heat and pour into a medium heatproof mixing bowl.
- Crush the Oreos: Place the Oreo cookies into a blender or food processor and blend until finely ground. Add the crushed Oreos to the melted butter and stir together until the mixture resembles wet sand and holds shape when pressed.
- Form base in tins: Press the Oreo mixture firmly into each cavity of a cookie cup tin using clean hands to compact it thoroughly. Freeze this base while preparing the filling to help it set firmly.
- Make the cheesecake filling: In a medium bowl, combine the dairy-free whipping cream and cream cheese. Whip starting at low speed then increase to high until thick and creamy, approximately 5 minutes. A stand mixer with balloon whisk or a hand whisk works well.
- Add crushed Oreos to filling: Blend 8 Oreo cookies finely and fold them into the whipped cream and cream cheese mixture until thoroughly combined.
- Pipe cheesecake filling: Transfer the cheesecake filling into a piping bag fitted with a large round tip or simply snip the bag's end. Pipe the mixture evenly into each Oreo base, leveling the tops with an offset spatula.
- Freeze cheesecakes: Place the filled tins into the freezer for 4 hours or until firm to the touch. Use push up tins if possible to help release the cheesecakes neatly once set.
- Prepare whipped cream topping: Once the cheesecakes are firm, whip the remaining 20 g dairy-free whipping cream on high speed until thick using a stand mixer or hand whisk.
- Decorate and serve: Pipe a swirl of whipped cream on top of each cheesecake using a piping bag fitted with an open star tip nozzle. Garnish with half an Oreo cookie and some crushed Oreo crumbs. Serve slightly defrosted from the fridge and enjoy.
Notes
- Store the cheesecakes in the refrigerator and best consumed within 2 days for optimal freshness.
- Keep them cool in the fridge until ready to serve to maintain texture and flavor.
- Use vegan-friendly dairy-free cream cheese brands like Violife Original or Sainsbury's Free From Soft Cream Cheese.
- Compact the base mixture firmly to prevent crumbling when removing from the tin.
- You can use push up tins for easier removal of mini cheesecakes.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
