No Bake Mini Oreo Cheesecakes for Two – Dairy Free!
These no bake mini Oreo cheesecakes for two make the PERFECT small batch creamy cookies n’ cream cheesecakes! No dairy and all vegan!
Why you’ll love this no bake small batch cheesecake recipe:
There’s no denying that this no bake Oreo cheesecake is an absolute crowd-pleaser. But sometimes you don’t want the full batch.
Enter in these adorable single serve mini Oreo cheesecakes for two! Just two perfectly portioned mini no bake Oreo cheesecakes with the simplest, creamy cheesecake batter made from just 5 ingredients.
And like my mini Biscoff cheesecakes for two, these small batch cheesecakes are all vegan. No dairy whatsoever, and you’d absolutely never know.
Easily one of my favorite no bake desserts around and a fantastic small batch recipe for when you just want one or two servings!
Simple ingredients:
- Vegan cream cheese: I like using Tofutti or Kite Hill here, but my homemade vegan cream cheese also works great!
- Vegan heavy cream: This is similar to traditional heavy cream, but dairy free. I really like Silk! but you can also use my 2 ingredient cashew cream if you’re okay with nuts!
- Vegan Oreos’s: I use Back to Nature, but you can use whichever off-brand of Oreo that you like! There are even gluten-free vegan Oreo-like brands as well, which would make these mini cheesecakes for two entirely gluten-free!
- Sugar: While we use the filling from the vegan Oreos in the cheesecake batter, just a touch more sugar helps perfectly balance the flavor.
- Vegan butter: Just a touch goes into the crust to hold it all together. You can also use coconut oil!
Watch how to make mini Oreo cheesecakes here!
I just shared a full tutorial here on how to make these adorable cheesecakes- you can check it out on Instagram!
Britt’s expert tips:
- Use a hand mixer for fluffier filling: I really like how the hand mixer fluffs up the cheesecake batter, whereas the food processor makes it more liquid like, so there’s less volume when you fill the cheesecake tins. But whichever is your preferred method because it doesn’t hinder the taste nor final texture at all- just adds a bit more volume with a hand mixer!
- Crush the Oreos in a food processor: Or with a rolling pin. You want solid chunks of Oreo cookie throughout your cheesecake batter!
- Refrigerate overnight: You can also freeze for 4 hours, but I really love how mousse-like the texture is when refrigerated overnight!
- Don’t skip the removal of Oreo filling for the crust! I know that sounds weird, but the creme filling definitely changes the texture of the crust when you make it. So I like to save the filling to be added to the cheesecake batter. That way, the cheesecake batter gets a bit more Oreo flavor, and you get a bit more stability in the no bake cheesecake because of the thickness of the creme filling!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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No Bake Mini Oreo Cheesecakes – Dairy Free & Vegan
- Prep Time: 5
- Chilling Time: 240
- Total Time: 4 hours 5 minutes
- Yield: 2-4 1x
- Category: Cheesecake
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Description
These mini no bake Oreo cheesecakes for two make the PERFECT small batch creamy cookies n’ cream cheesecakes! No dairy and all vegan!
Ingredients
- 14 (120 g) Oreo cookies
- 1/4 (57 g) vegan butter*, melted and cooled to room temperature
- 10 ounces (283 g) vegan cream cheese, room temperature
- 1/2 cup (125 mL) heavy dairy free vegan cream, room temperature*
- 1/2 cup (120 g) organic granulated sugar
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 8 oreos
- 1/4 batch vegan ganache
Instructions
- Prep: Line two 4-inch springform pans with parchment paper or grease two large ramekins.
- Remove the filling: Of the 14 Oreo cookies, remove the filling and save the filling for the cheesecake batter. The crust will just use the Oreo cookies and not the filling. Place the 8 remaining Oreo cookies into a bag and crush them with a large spoon, rolling pin, or pulse them into a chunky crumb in a food processor. The set those aside.
- Make the crust: In a food processor, pulse just the now 28 Oreo cookie halves until completely crushed. Then add in the vegan butter, and pulse until crumbly and wet. Divide the crust and press the crust into the bottom of each springform pan. Place the pans into the freezer to chill while you make the filling.
- Make the cheesecake filling: In a large food processor or in a medium bowl with hand mixer, cream together the cream cheese and Oreo cookie filling until smooth. Add in the sugar, vegan heavy cream, vanilla extract, and sea salt. Cream together again until smooth. Then fold in the crushed Oreo cookies until evenly distributed. Pour the cheesecake filling evenly into each springform pan, and smooth the top.
- Chill the cheesecake: Place the cheesecake into the freezer to set for 4-6 hours, or overnight.
- When ready to serve: Prepare the ganache by whisking together all of the ganache ingredients. Set aside.
- Remove the cheesecake from its pan: Carefully run a butter knife along the edges of the springform pan, and carefully remove the walls to then plate the cheesecake.
- Decorate and serve! Pour the vegan ganache on top, and top of vegan buttercream and Oreo cookies if desired. Slice and serve! Store any leftovers in an airtight container and in the fridge for up to 3 days, or in the freezer for up to 3 months.
Notes
Gluten free: Use gluten-free vegan Oreo cookies.
Vegan cream cheese: Store bought versions I like for this recipe are Kite Hill and Tofutti.
