These Mini No-Bake Cheesecakes with Oreo Crust are the ultimate dessert for anyone who loves a creamy, indulgent treat without the oven. The rich and velvety cheesecake filling sits atop a crunchy Oreo crust and is topped with a decadent caramel drizzle, chocolate chips, and crunchy pecans, making these mini cheesecakes the perfect combination of textures and flavors.

Image Credit: The Nomad Plate

Yield: 12 mini cheesecakes

Equipment:

  • Hand Mixer
  • Cupcake Liners
  • Cupcake Pan
  • Piping Bag
  • Round Piping Tip

Prep Time: 15 minutes

Idle Time: 6 hours

Ingredients:

  • Oreo Crust
  • 1 cup oreos, blended to crumbs
  • ½ cup melted butter
  • Cheesecake Filling
  • 24 ounces cream cheese, softened
  • 1 cup powdered sugar
  • ⅓ cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • ½ cup chopped pecans
  • ½ cup semisweet chocolate chips
  • 1 cup heavy cream, cold
  • Topping
  • ½ cup caramel sauce
  • Whipped Cream
  • Extra chocolate chips and pecans

Directions:

  • Prepare the Oreo crust by taking the blended oreos and placing them in a mixing bowl with the melted butter. Mix together with a fork until combined.
  • Prepare a cupcake pan with liners. Place a tablespoon full of the oreo crust into each cupcake liner, pressing down evenly into the bottom of the well. Place in the freezer while make the cheesecake filling.
  • In a larger mixing bowl, add the cream cheese and blend until creamy. Then add in the powdered sugar, blending again until combined and smooth.
  • Add all the wet ingredients at once of sour cream, vanilla and lemon juice.
  • Blend for a good minute or until the mixture is creamy and all the ingredients are incorporated. Set aside.
  • In another bowl, take the cold heavy cream and pour into it. Use a hand mixer to whip the cream until it becomes fluffy and holds soft peaks.
  • Transfer this whipped cream into the bowl with the cream cheese mixture and fold gently.
  • Once thoroughly combined, pour in the chopped pecans and chocolate chips, folding those into the mixture evenly as well.
  • Spoon the no bake cheesecake filling on top of the now hardened oreo crust, filling the cupcake liners to the top.
  • Place this in the refrigerator for at least 5 hours to chill.
  • Once chilled, remove each mini no bake cheesecake from the liner and place on a serving plate.
  • Top each with caramel sauce, extra chocolate chips, and a few whole halved pecans.
  • Serve and enjoy!
Image Credit: The Nomad Plate

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *