Oreo Cheesecake Cupcakes Recipe - No Bake

Mini Oreo cheesecakes topped with whipped cream and crushed Oreos on a serving platter.

5 from 1 vote

Oreo Cheesecake Cupcakes Recipe - No Bake

No-bake Oreo Cheesecake Cupcakes with a creamy filling and cookie crust—perfect for Easter, summer parties, or a kid-friendly snack! Easy, make-ahead, and totally irresistible!

Prep Time20

Chilling time4

Total Time4 20

Course: Dessert, Snack

Cuisine: American

Servings: mini cheesecakess

Calories: 358kcal

Author: Sharon Rigsby

Equipment

Muffin tin and cupcake liners

Ingredients

Crust

14 Oreo cookies, (regular-size cookies, not minis)
2 tablespoons butter, melted

Filling

2 cups cold heavy cream
16 ounces cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
7 Oreo cookies, chopped (regular-size cookies, not minis)

Topping

9 ounces frozen whipped topping, thawed (I used Cool Whip)
25 Mini Oreos, Crush a few and leave the rest whole
1 cup chocolate fudge sauce or ganache (see recipe below)

Ganache

1 cup chocolate chips
2 tablespoons heavy cream

Instructions

Make the Oreo Crust by placing the Oreos in a food processor and pulsing them into fine crumbs. Stir in the melted butter until evenly combined. (Reserve a tablespoon of the Oreos to sprinkle on top, optional.) Press the crumb mixture into the bottoms of a lined muffin tin (using paper liners for easy removal)and set aside.
For the filling, whip the heavy cream in a large bowl until stiff peaks form, then set aside. In a separate large bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, beating until well combined. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Stir in the chopped Oreos, making sure they’re evenly distributed.
Spoon or pipe the cheesecake filling over the Oreo crust in each muffin cup, smoothing the tops. Chill in the refrigerator for at least four hours or until fully set. For best results, chill overnight.
Before serving, heat the fudge sauce for 30 seconds and drizzle it on the cheesecakes. To make the optional ganache, heat the heavy cream in a small saucepan or microwave until hot but not boiling. Pour the hot cream over the chocolate chips and let it sit for 1 to 2 minutes. Stir until smooth and glossy, then drizzle the ganache over the mini cheesecakes once set.
For the toppings, spoon a dollop of whipped topping on the cupcakes and top with a few crushed Oreos and a whole mini Oreo.

Video

Notes

Room temp cream cheese is key—no lumps!
Whip the cream to stiff peaks so your filling stays firm and dreamy.
Fold gently when combining so the filling stays fluffy, not deflated.
When filling the muffin cups, use a piping bag for a neat and tidy look.
For the best results, let your mini cheesecakes set up for a minimum of four hours in the fridge, but overnight is ideal for the perfect texture.
For the best results, wait until just before serving to add the toppings.
Store in an airtight container in the fridge for up to 5 days.
To freeze, wrap each cupcake (without toppings) in plastic wrap, then freeze in a zip-top bag or container. Thaw in the fridge overnight before adding toppings and serving.

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