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Mini Oreo Cheesecakes

Delightfully rich and creamy mini Oreo cheesecakes that are gluten-free and dairy-free, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 23 Gluten-free Oreos (divided)
  • 4 tablespoons vegan butter (melted)
Filling Ingredients
  • 3/4 cup heavy vegan cream
  • 3/4 cup powdered sugar (divided; or monk fruit powdered sugar for Keto or Paleo)
  • 8 ounces dairy-free cream cheese
  • 1 teaspoon vanilla

Method
 

Preparation
  1. In a food processor, blend 15 Oreos into fine crumbs. Add melted butter and blend until well combined.
  2. Crush the remaining 8 Oreos into crumbs.
  3. Spoon 1.5 tablespoons of the crumb mixture into each muffin tin cup and pack it down firmly.
  4. Place the muffin tin in the fridge while preparing the filling.
Filling
  1. In a mixing bowl, combine 3/4 cup cream, 1/2 cup powdered sugar, and vanilla. Beat until stiff peaks form.
  2. In another bowl, combine cream cheese with the remaining 1/4 cup powdered sugar and whip until fluffy.
  3. Gently fold the whipped cream into the cream cheese mixture and stir in the crushed Oreos.
Assembly
  1. Distribute the filling into each muffin cup and chill for at least 4 hours or overnight.
  2. Top with extra whipping cream, Oreo crumbs, and a full Oreo before serving, if desired.

Notes

Timing is important for achieving perfect texture. Let the whipped cream reach stiff peaks, and don't skip chilling to help the cheesecakes set properly. Adjust sugar levels to taste and feel free to swap Oreos with other gluten-free cookies.