No-bake mini Oreo cheesecakes are the dessert to reach for when you want something that looks fussy but isn’t. You whip the filling, spoon it onto an Oreo crust, and let the fridge do the work. If you’ve made a no bake cheesecake before, this is the cookies-and-cream version.

Because they’re portioned into individual mini cheesecakes, they’re easy to bring to a party or set out for guests. Build them in cheesecake cups, jars, or cupcake liners depending on what you’ve got. The filling is creamy with crushed Oreos folded through, plus more cookie in the crust and on top.

The one thing they ask of you is time. They need at least 4 hours in the fridge, preferably overnight, so they’re not a fix-it-now dessert. But if you want easy cheesecake recipes and simple dessert recipes you can prep the night before and forget about, this no bake oreo dessert is a solid pick.

Why You’ll Love This Recipe

No gelatin or setting agents. The filling firms up from just cream cheese, whipped cream, and Oreos, so there’s nothing to mess up.
Short ingredient list. Oreos, cream cheese, heavy cream, and a little sugar and vanilla. That’s basically it.
Light, not heavy. Folding whipped cream into the base keeps these soft and mousse-like instead of dense like a baked cheesecake.

Ingredients and Substitutes

Crust

Oreos. Whole cookies, cream filling and all, blended to fine crumbs. The cream helps bind the crust, so you need less butter than a plain biscuit base. No need to scrape the filling out first.
Butter. Melted, to hold the crumbs together.

Filling

Full-fat cream cheese. The base of the filling. Use the block kind rather than the spreadable tub kind, and let it come to room temperature so it beats smooth without lumps.
Powdered sugar. Sweetens the filling and dissolves in instantly without any grittiness.
Vanilla extract. Rounds out the cream cheese. Vanilla bean paste works too if you want little flecks through it.
Salt. Just a pinch, to keep the filling from tasting flat.
Cold heavy cream. Look for cream labelled heavy or whipping (at least 30% fat).
Oreos. Chopped into chunks and stirred through at the end for that cookies-and-cream texture and flavor.

Step-by-Step: How to Make No-Bake Mini Oreo Cheesecakes

Mix the crumbs. Stir the blended Oreos with about 90% of the melted butter until evenly damp and sandy. Squeeze a handful in your palm — if it holds its shape, it’s ready. If it crumbles, work in the rest of the butter.
Press into liners. Divide the crumbs between 9 cupcake liners (about 13 g each) and press down lightly with the back of a spoon. Chill while you make the filling.
Whip the cream. Whip the cold heavy cream to medium peaks — when you lift the whisk, the peak should hold but flop over softly at the tip. Set aside.
Beat the cream cheese. In a separate bowl, beat the room-temperature cream cheese with the powdered sugar, vanilla, and salt until completely smooth, scraping down the sides as you go.
Fold in the cream. Add the whipped cream and fold gently with a spatula until no white streaks remain. Don’t stir hard or you’ll knock the air out.
Fold in the Oreos. Stir in the chopped Oreos, keeping the mix gentle so the filling stays light.
Fill the liners. Spoon the filling over the chilled crusts, dividing it evenly between the liners. Smooth the tops.
Chill. Refrigerate at least 4 hours, preferably overnight, until the filling is firm enough to hold its shape.
Decorate. Press an Oreo half onto each one if you like.
Serve. Peel off the liners and serve cold, straight from the fridge.

Mini oreo cheesecakes steps — Forgot to photo blending Oreos. Sorry about that.

Tips for Success

Pick whatever vessel you like. Cupcake liners give you neat handheld minis, but small jars, ramekins, or little glasses work just as well and turn them into spoonable cheesecake cups. Anything you can press a crust into and spoon filling on top of will do — just adjust how many you get.
Use a muffin tin for support. If you go with cupcake liners, sit them in a muffin tin before filling so they hold their round shape while they chill instead of slumping.

Oreo cheesecake cup hero — Serving these as cheesecake cups also works

Storage

Keep the cheesecakes covered in the fridge for up to 3–4 days. Add the Oreo topping just before serving so it stays crisp — once it sits on the filling it softens within a few hours.