No-Bake Oreo Cheesecakes
A quick and family-friendly dessert combining Oreo cookies and creamy vegan cheesecake, perfect for busy weeknights.
Ingredients
Essentials
- 18-24 pieces Oreo biscuits (for the crust)
- 8 oz Vegan cream cheese or your preferred non-dairy block or tub
- 1/3 to 1/2 cup Powdered sugar depending on sweetness preference
- 1 cup Non-dairy whipped cream can be store-bought in a tub or can
- a few pieces Oreo cookies for topping plus some crushed crumbs
Optional Add-ons
- 1 handful Mini chocolate chips for extra texture
- 1-2 tbsp Chocolate syrup or melted vegan chocolate for drizzling
- 1 cup Fresh berries (strawberries or raspberries) adds brightness for adults and kids
- 1/4 cup Chopped toasted nuts (almonds or hazelnuts) for crunch if no allergy issues
- 1/2 tsp Vanilla extract for extra depth in the filling
Instructions
Preparation
- Choose small jars, ramekins, or a 9×9 pan. Pop a few Oreos into a plastic bag and crush with a rolling pin, or pulse in a food processor to a coarse crumb. Press an even layer (about 1–2 tbsp) into the bottom of each container for the base.
Mix Filling
- Put vegan cream cheese in a medium bowl and add powdered sugar. Stir or beat until smooth — use a hand mixer for about 30 seconds. Aim for a silky base.
- Spoon the non-dairy whipped cream into the sweetened cream cheese. Fold gently until combined and light to keep the filling fluffy.
Assemble
- Spoon or pipe the cheesecake filling over the Oreo base, smoothing the tops lightly if desired.
Chill
- Refrigerate for at least 2 hours to let the filling set properly. For a quicker chill, use a shallow pan for 60–90 minutes.
Serve
- Top each cheesecake with whipped cream, crushed cookie crumbs, and a mini Oreo or berry before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep extra toppings separate. Can be made ahead and stored overnight.