Description
Delicious mini no-bake Oreo cheesecakes featuring a creamy filling and a crunchy Oreo crust, perfect for sharing or indulging.
Ingredients
Scale
- 20 Oreo Cookies, crushed
- 8 oz Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 cup Whipped Topping
- 4 tbsp Butter, melted
Instructions
- Crush the Oreos in a zip-top bag using a rolling pin until they are fine crumbs.
- Combine crushed Oreos with melted butter in a bowl and mix well; press into the bottom of serving dishes.
- Beat softened cream cheese in another bowl until smooth; gradually add powdered sugar and vanilla extract, mixing until creamy.
- Gently fold in whipped topping until well blended and fluffy.
- Spoon cheesecake filling over the Oreo crust and smooth the tops; sprinkle extra crushed Oreos on top.
- Refrigerate for at least 2 hours to set before serving.
Notes
For best texture, use full-fat cream cheese and ensure it is softened. You can also customize the crust with different cookie flavors.
- Prep Time: 15
- Cook Time: 120
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg