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Sunday, 4 July 2021

Mini No-Bake Oreo Cheesecakes

5 ingredient, Vegan, No-Bake and Easy to make. 
These No-Bake Oreo Cheesecakes feature an Oreo biscuit base, a 3 ingredient Oreo cheesecake filling, topped with a whipped cream star and cookie crumbles.

Why have mini Oreo Cheesecakes?
I have a fulled sized No-Bake Oreo cheesecake on my website along with lots of other Oreo inspired recipes such as cupcakes, cheesecakes and tarts etc, but I wanted to make some mini cheesecakes for those days when you want a quick and easy dessert, without needing to share with anyone. 
I am a sucker for cookies and cream cheesecake, but when made mini, that's a whole different story. They are made in a deep cookie cup tin ( can be made in lined cupcake tins) with a buttery biscuit base. The base consists of melted dairy-free butter / margarine and ground up Oreo cookies. 

Looking for more Oreo recipes? Look no further:

The filling couldn't be easier of simpler. It contains dairy-free cream cheese, dairy-free whipping cream and of course, lots of Oreo cookie crumbles. The best dairy-free whipping cream to use in these no-bake cheesecakes is Elmlea Plant Based Double Alternative Cream.
It's thick, whips up to stiff peaks and holds it shape when chilled. I have tried with lots of different dairy-free whipping / double cream, and coconut cream, it just doesn't seem to set right. Hunt down Elmlea, it's incredible!

I whipped up some more of the dairy-free whipping cream, popped it into a piping bag and added a swirl on top of each cheesecake to give them height and and an extra layer of creaminess. It also helps the cookie crumbles stick and looks really effective. 

The cheesecakes are light, airy, ultra creamy and VERY refreshing! Great for summer or anytime you want a delicious dessert!

Why you NEED to make these cheesecake bars?
  • The cheesecake can be whipped up in minutes
  • They're completely no-bake!
  • 100% vegan and easy to make
  • They taste out of this world good! If you love cookies and cream, you'll be obsessed with this dessert
  • You don't have to share (this is a major bonus) 
Looking for more cheesecakes? Look no further:

What tin to use?
I use Paul Hollywoods 6 Deep Cupcake / cookie cup tin. It has a push up base, for easily sliding out the cheesecakes. 

What vegan double cream to use?
My favourite dairy-free double cream / whipping cream is Elmlea Plant Based Double Cream Alternative. It makes the cheesecake filling thick and ultra creamy. Something like coconut cream or a vegan single cream will be too runny and won't set, even if its in the fridge overnight. 

What cream cheese to use?
I use Sainsbury's own 'Free From Dairy-free coconut based cream cheese'. Other great vegan cream cheeses- 'Violife Dairy-free Cream Cheese', 'Nush Dairy-free Almond Cream cheese'.

Preparation: 5 minutes
Chilling time: 4 hours / overnight
Serves: 6
Level: Easy


Ingredients for the base
  • 150g of Oreo Cookies
  • 50g of dairy-free butter / margarine
Ingredients for the cheesecake filling
  • 260g of dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)
  • 160g of dairy-free cream cheese (see notes*)
  • 8 Oreo cookies
  • 20g of dairy-free whipping cream
  • 4 Oreo cookies

Method (base)
Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat proof mixing bowl.

2. Add the Oreo cookies into a blender / food processor and blend until fine. Pour the cookie crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 50g of mixture into each cookie cup tin, making sure to compact it in using clean hands (see notes*). The more compact it is, the less likely it will crumble.
Place into the freezer whilst you make the filling.

Method (cheesecake filling)
In a medium sized bowl, add in the dairy-free whipping cream and cream cheese. Whip on low speed first to prevent it splashing out the bowl, then turn to high speed. Whip until thick. This will take around 5 minutes. I use a stand mixer with a balloon whisk attachment, but a hand whisk will work great too! The mixture should be thick and creamy.

2. Place the Oreo cookies into a blender and whizz up until fine. 
Pour in the cookies and whip to combine. 

3. Transfer the cheesecake filling into a piping bag fitted with a large round tip nozzle (or snip off the tip of a piping bag).
Pipe the cheesecake filling evenly into each cookie cup. Level off the top with an off set spatula (watch me make these cheesecakes here).

4. Place into the freezer for 4 hours or until firm to the touch. If you have push up tins, push up the bases of the cookie cup tin to release the cheesecakes. If the cheesecakes haven't set firm, they won't come out the tin neatly. 

5. Once firm, I like to pop them into the fridge to defrost slightly while making the whip cream swirl.

6. Place the whipping cream into a bowl and whip up on high until thick. I use a stand mixer with balloon whisk attachment.

7. Transfer the cream into a piping bag fitted with a open star tip nozzle. Pipe a swirl of cream on top of each cheesecake.

Decorate with half an Oreo each and some crumbles cookies.

To store:
Keep these cheesecakes in the fridge. Best enjoyed within 2 days of making. Keep cool in the fridge until ready to serve. 


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