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.

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!
