No Bake Mini Oreo Cheesecakes
Creamy mini Oreo cheesecakes with a buttery Oreo cookie crust and a silky chocolate ganache topping - no baking, no special pan, and just 2 hours in the freezer to set.
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Servings: 18
Equipment
Ingredients
For the crust:
- 21 Oreo cookies crushed into fine crumbs
- 3 tablespoons butter melted
For the Cheesecake Filling:
- 16 oz cream cheese two 8 oz bricks, room temperature
- ½ cup powdered sugar
- 2 tablespoons Greek yogurt
- 1 cup cold heavy whipping cream
- 8 Oreo cookies chopped
For the Chocolate Ganache:
- ¼ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Optional Topping:
- 3 Oreo cookies crushed
Instructions
- Line standard muffin pans with 18-20 cupcake liners (use two pans or work in rounds).
- In a food processor, crush 21 Oreos into fine crumbs. In a small bowl, mix the crumbs with the melted butter until evenly coated.
- Spoon about 2 tablespoons of crumbs into each liner and press down firmly with a shot glass or your fingers - pack the crumbs tight. Freeze at least 25 minutes.
- With a hand mixer, beat the cream cheese in a large bowl until smooth, then beat in the Greek yogurt.
- Beat the cold heavy cream with a stand mixer fitted with the paddle attachment, or with a hand mixer, until it thickens and holds stiff peaks - about 5 minutes. As peaks form, slowly add the powdered sugar and mix just until combined. Do not overbeat. Note: Hand-whisking will not work here.
- Gently fold the whipped cream into the cream cheese mixture, then fold in the chopped Oreos.
- Divide the filling evenly among the crusts using an ice cream scoop or spoon. Smooth the top with the back of a spoon. Freeze at least 2 hours.
- Straight from the freezer, lift the cheesecakes from the pan and peel off the liners - they release cleanly while frozen. Set on a tray.
- For the ganache, heat the heavy cream until very hot but not boiling - microwave 30-45 seconds in a microwave-safe bowl or measuring cup, or use a small saucepan over medium heat. Pour over the chocolate chips, let sit 3 minutes, then WHISK until smooth and thick. A whisk is essential - stirring with a spoon will not bring the ganache together.
- Spread a spoonful of ganache over each cheesecake, or drizzle it from a zip-top bag with a small corner snipped - or do a mix of both. For the optional topping, sprinkle the crushed Oreos on immediately, while the ganache is still wet, or they will not stick.
- Refrigerate 20-30 minutes so the ganache sets, then serve.
Notes
Use regular Oreos, not Double Stuf - the extra creme makes the crust greasy. Pack the crusts firmly; for an extra-sturdy crust, use up to 4 tablespoons of butter. An electric mixer is required for the filling -hand-whisking will not bring the cream to stiff peaks. Whisk the ganache rather than stirring it. Have a mini cheesecake pan? It works too and yields about 12-14 taller cheesecakes. STORAGE: these are meant to live in the freezer - the filling has no gelatin and sets from cold, so freezing keeps the cleanest edge. Airtight container up to 2 months; set out 10-15 minutes before serving. Refrigerator works up to 4 days, but the texture turns softer. Ganache freezes well, so top them before storing.