Description
These Mini No-Bake Oreo Cheesecakes are a delightful vegan treat featuring a crunchy Oreo base topped with a creamy, dairy-free cheesecake filling. Perfect for parties or a sweet snack, they set in the freezer and require no baking.
Ingredients
Scale
Base Ingredients
- 150 g Oreo Cookies
- 50 g dairy-free butter or margarine
Cheesecake Filling Ingredients
- 260 g dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)
- 160 g dairy-free cream cheese (e.g., Violife Original Cream Cheese or Sainsbury's Own Free From Soft Cream Cheese)
- 8 Oreo Cookies
Whipped Cream Topping
- 20 g dairy-free whipping cream
- 4 Oreo Cookies
Instructions
- Prepare the base: Melt the dairy-free butter or margarine gently over low heat in a small saucepan. Remove from heat and pour into a heatproof mixing bowl. Blend the Oreo cookies in a food processor until fine crumbs form. Mix the crumbs thoroughly into the melted butter until the mixture resembles wet sand and holds shape when pressed. Firmly press this mixture into each compartment of a cookie cup tin using clean hands. Freeze while preparing the filling.
- Make the cheesecake filling: In a medium bowl, add the dairy-free whipping cream and dairy-free cream cheese. Whip first on low speed to avoid splashing then increase to high speed until thick and creamy, about 5 minutes, using a stand mixer or hand whisk. Blend the 8 Oreo cookies finely and fold into the whipped cream mixture, mixing thoroughly.
- Fill the cookie cups: Transfer cheesecake filling into a piping bag with a large round tip or snip the end of a piping bag. Pipe evenly into each prepared cookie cup, leveling off the tops with an offset spatula. Freeze for 4 hours or until firm.
- Prepare the whipped cream topping: Whip 20 g of dairy-free whipping cream in a bowl on high speed until thick using a stand mixer or balloon whisk. Transfer the cream to a piping bag fitted with an open star tip nozzle.
- Decorate and serve: Once the cheesecakes are firm, gently remove them from the tins by pushing up the bases. Pipe a swirl of whipped cream on each cheesecake, then decorate with half an Oreo cookie and some cookie crumbles. Serve chilled and enjoy.
Notes
- Store these mini cheesecakes in the fridge and consume within 2 days for the best taste and texture.
- The more compact the base mixture is pressed, the less likely it is to crumble.
- Use a piping bag for neat and even distribution of the cheesecake filling and whipped cream topping.
- Recommended dairy-free cream cheeses include Violife Original Cream Cheese and Sainsbury's Own Free From Soft Cream Cheese, both vegan friendly.
- If cheesecakes are not fully firm after freezing, they may be difficult to remove cleanly from the tins.
Nutrition
- Serving Size: 1 mini cheesecake (approx. 90 g)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
