Back when I was a kid, there were only two kinds of Oreos- the original ones and the Double Stuffed Oreos (and sometimes the triple/quadruple stuffed ones that my brother and I would create). But now, there seems to be countless versions of this beloved cookie. Every Halloween, I look forward to the appearance of the orange Oreos. While I could eat them straight out the bag, I prefer to crush them up and add them to my favorite no-bake cheesecake!
I used this mini cheesecake pan. It has a removable bottom and is the perfect size for individual treats. No worries if you don’t have a similar pan. You can totally use a traditional 9-inch springform pan and serve slices.
To make this cheesecake party friendly, I added an extra Oreo on top of the cheesecake before setting them in the freezer. You end up with this Oreo cheesecake sandwich that can be eaten without a fork! And if you happen to be tempted to make your own homemade Oreos, I have the perfect recipe here.
No-Bake Oreo Cheesecake, makes 24 mini cheesecakes
Ingredients
Crust:
2 cups graham crackers, crushed into fine crumbs
1/4 cup unsweetened cocoa powder
1 Tbsp granulated sugar
pinch of salt
1/2 cup unsalted butter, melted
Cheesecake Filling:
3/4 cup heavy cream, chilled, whipped to medium-stiff peaks
16 oz cream cheese, softened, room temperature
3/4 cup granulated sugar
1/2 tsp fine sea salt
1 1/2 Tbsp fresh lemon juice
1 tsp pure vanilla extract
1 cup crushed Halloween Oreo cookies
additional 24 Oreos to top cheesecake
Instructions
3. Divide crust mixture among 2- mini cheesecake pans. I used about 2 Tbsp of mixture per cavity. If using a 9-inch springform, line the bottom of the pan with crust mixture.
4. Push the crust mixture into the bottom of the pan. I like to use a muddler, like the one shown above. You can also a tamper or the bottom of spice jars. Set aside while you prepare cheesecake filling.
Cheesecake Filling:
1. In a clean bowl, use a whisk to whip cold heavy cream to medium-stiff peaks. Alternatively, whip in a stand mixer using a whisk attachment. Cover with plastic wrap and let chill in the fridge while you prepare other ingredients.
2. In the bowl of a stand mixer, cream softened cream cheese until smooth using a paddle attachment. Scrape down bowl as needed to ensure thorough mixing. Add sugar, salt, lemon juice, and vanilla extract. Mix until combined.
3. Fold in crushed Oreo cookies.
4. Add 1/3 of whipped cream mixture. Fold to combine. Add remaining whipped cream mixture in two additions. Fold until distributed.
5. Divide cheesecake filling among prepared mini cheesecake pan. Fill the cavity until cheesecake reaches the top. If desired, top cheesecake filling with a whole Oreo cookie. Place in freezer for at least 4 hours.
6. Once cheesecake filling is firm, remove from pan. Push up the removable bottom tin to release cheesecake. Transfer to a freezer safe container and leave in freezer until ready to serve. If serving the cheesecake as a dessert sandwich, serve frozen. If serving at a plated dessert, let cheesecake soften in refrigerator for 15-20 minutes before serving.
- 2 cups graham crackers, crushed into fine crumbs
- 1/4 cup unsweetened cocoa powder
- 1 Tbsp granulated sugar
- pinch of salt
- 1/2 cup unsalted butter, melted
- 3/4 cup heavy cream, chilled, whipped to medium-stiff peaks
- 16 oz cream cheese, softened, room temperature
- 3/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 cup crushed Halloween Oreo cookies
- additional 24 Oreos to top cheesecake
- Pulse graham crackers to crumbs in a food processor. Alternatively, use the flat bottom of a drinking glass to crush the crackers.
- In a large bowl, combine crushed graham crackers, cocoa powder, sugar, salt, and melted butter. Fold together using a large spatula, until dry ingredients have been moistened.
- Divide crust mixture among 2- mini cheesecake pans. I used about 2 Tbsp of mixture per cavity. If using a 9-inch springform, line the bottom of the pan with crust mixture.
- Push the crust mixture into the bottom of the pan. I like to use a muddler, like the one shown above. You can also a tamper or the bottom of spice jars. Set aside while you prepare cheesecake filling.
- In a clean bowl, use a whisk to whip cold heavy cream to medium-stiff peaks. Alternatively, whip in a stand mixer using a whisk attachment. Cover with plastic wrap and let chill in the fridge while you prepare other ingredients.
- In the bowl of a stand mixer, cream softened cream cheese until smooth using a paddle attachment. Scrape down bowl as needed to ensure thorough mixing. Add sugar, salt, lemon juice, and vanilla extract. Mix until combined.
- Fold in crushed Oreo cookies.
- Add 1/3 of whipped cream mixture. Fold to combine. Add remaining whipped cream mixture in two additions. Fold until distributed.
- Divide cheesecake filling among prepared mini cheesecake pan. Fill the cavity until cheesecake reaches the top. If desired, top cheesecake filling with a whole Oreo cookie. Place in freezer for at least 4 hours.
- Once cheesecake filling is firm, remove from pan. Push up the removable bottom tin to release cheesecake. Transfer to a freezer safe container and leave in freezer until ready to serve. If serving the cheesecake as a dessert sandwich, serve frozen. If serving at a plated dessert, let cheesecake soften in refrigerator for 15-20 minutes before serving.
- makes 24 mini cheesecakes
