Description
These Mini No-Bake Oreo Cheesecakes are a delightful dairy-free treat that combines a crunchy Oreo cookie base with a rich and creamy vegan cheesecake filling, topped with whipped cream swirls and Oreo decorations. Perfect for a simple yet indulgent dessert that requires no baking.
Ingredients
Scale
Base
- 150 g Oreo Cookies
- 50 g dairy-free butter / margarine
Cheesecake Filling
- 260 g dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)
- 160 g dairy-free cream cheese (e.g., Violife Original Cream Cheese or Sainsbury's Own Free From Soft Cream Cheese)
- 8 Oreo cookies
Whipped Cream Topping
- 20 g dairy-free whipping cream
- 4 Oreo cookies for decoration
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-sized heatproof mixing bowl. Blend the Oreo cookies in a blender or food processor until finely ground. Stir the cookie crumbs into the melted butter until the mixture resembles wet sand and holds shape when pressed. Press the mixture firmly into each cookie cup tin using clean hands. Place the tins in the freezer while you prepare the filling.
- Make the Cheesecake Filling: In a medium bowl, combine the dairy-free whipping cream and dairy-free cream cheese. Whip first on low speed and then on high speed until thick and creamy, which will take about 5 minutes. Blend the Oreo cookies until fine and fold them into the whipped mixture. Transfer the filling into a piping bag fitted with a large round tip nozzle or a snipped piping bag.
- Assemble Cheesecakes: Pipe the cheesecake filling evenly into each cookie cup, leveling the tops with an offset spatula. Freeze for 4 hours or until firm to the touch. To release from the tins, push up the bases if using push-up tins; otherwise, ensure they are fully set to avoid crumbling.
- Prepare Whipped Cream Topping: While cheesecakes freeze, whip the 20 g of dairy-free whipping cream on high speed until thick using a stand mixer or hand whisk. Transfer to a piping bag fitted with an open star tip nozzle.
- Decorate and Serve: Once the cheesecakes are firm, allow them to defrost slightly in the fridge. Pipe a swirl of whipped cream onto each cheesecake. Decorate with half an Oreo cookie and some Oreo crumbles on top. Enjoy immediately or keep refrigerated until serving.
Notes
- To store: Keep cheesecakes refrigerated and consume within 2 days for best freshness.
- Make sure to compact the base mixture well to prevent crumbling when removing from tins.
- Dairy-free cream cheese recommendations include Violife Original Cream Cheese and Sainsbury's Own Free From Soft Cream Cheese, both vegan-friendly.
- Use clean hands to press the base mixture firmly into the tins for better shape retention.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal
- Sugar: 16 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
