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bitten mini oreo cheesecake on a plate

No Bake Mini Oreo Cheesecakes – Dairy Free & Vegan

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  • Author: Britt Berlin
  • 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

Scale
  • 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

  1. Prep: Line two 4-inch springform pans with parchment paper or grease two large ramekins.
  2. 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.
  3. 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.
  4. 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.
  5. Chill the cheesecake: Place the cheesecake into the freezer to set for 4-6 hours, or overnight.
  6. When ready to serve: Prepare the  ganache by whisking together all of the ganache ingredients. Set aside.
  7. 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.
  8. 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.

Find it online: https://thebananadiaries.com/no-bake-mini-oreo-cheesecakes/