No Bake Mini Oreo Cheesecakes made with Oreos and Oreo pudding are delicious! This easy no bake cheesecake recipe made with only 6 ingredients is the perfect dessert recipe!
I love cheesecake and I love Oreos. Pretty much anything that is “cookies & cream” is a favorite of mine and this quick and easy cheesecake recipe is absolutely perfect. So easy to make and you have 24 perfectly portioned cheesecakes in less than 10 minutes! I love the mini cheesecakes because they are so easy to serve (no slicing required!), and of course it’s almost too easy to just grab one out of the fridge any time you need a little bit of sweetness.
If you prefer to make a regular sized cheesecake, you can save yourself the step of making the crust from Oreos and you can just buy a pre-made Oreo pie crust to put the filling into and then just slice and serve – that works too and is equally delicious!
When I serve mini Oreo cheesecakes, I like to add a little bit of whipped cream on top along with a few more Oreo crumbs, or even a full-sized Oreo on top. Those mini Oreos work great on top as well – or you can just leave ’em plain. Still yummy!
INGREDIENTS IN NO BAKE MINI OREO CHEESECAKES
Oreos – You’ll need 35 cookies to make the crust. No need to take out the filling in the middle! Also, you can cheat and buy pre-crushed Oreo crumbs (I used to buy these all the time but haven’t had much luck lately-so if you find them, let me know!) – you will need about 3 cups of crumbs.
Butter
Cream cheese – You can use regular cream cheese or a low-fat or non-fat variety. They all work great!
Instant OREO pudding mix – You’ll need 2 boxes. There are a few stores that don’t carry the Oreo pudding, but most do and I’ve never had too hard of a time finding it. I always have some on hand to make my absolute favorite Cookies and Cream cookies.
Milk – Any type of milk is fine. I usually use 1% because that’s what we have on hand, but you can use whole milk, 2%, even skim. I’ve never tried with a non-dairy alternative, but I think those would work just fine too!
Cool Whip – 8 oz. container of non-dairy whipped topping, regular or non-fat.
HOW TO MAKE MINI OREO CHEESECAKES
Place the Oreos (leave the filling in!) in a blender or food processor until crushed into fine crumbs. Mix the crumbs with melted butter.
Place 24 muffin cup liners in regular muffin tins. Place about a tablespoon of the crumb mixture into each muffin cup and press the crumbs down, covering the entire bottom. If you have extra crumb mixture, add more to each cup until it is all used up.
Soften the cream cheese and beat for 1-2 minutes with an electric mixer. Add 1/2 cup of the milk and mix until smooth. Add the remaining milk and pudding mixes and beat for another minute.
Fold in the Cool Whip until smooth and well combined. Spoon the filling into each muffin cup, filling just barely over the top. I like to use a muffin scoop – it’s just the right size and makes it so easy to scoop the filling evenly!
Refrigerate 3-4 hours or until set. Add a little bit of whipped cream, Oreo cookie crumbs, or anything else you’d like on top!
NO BAKE MINI OREO CHEESECAKES
Ingredients
- 35 Oreo cookies crushed into fine crumbs
- 5 Tbsp butter melted
- 8 oz. cream cheese softened to room temperature
- 2 pkgs. instant OREO pudding mix
- 2 cups milk
- 8 oz. Cool Whip thawed
Instructions
- Place the Oreos (leave the filling in!) in a blender or food processor until crushed into fine crumbs. Mix the crumbs with melted butter.
- Place 24 muffin cup liners in regular muffin tins. Place about a tablespoon of the crumb mixture into each muffin cup and press the crumbs down, covering the entire bottom. If you have extra crumb mixture, add more to each cup until it is all used up.
- Soften the cream cheese and beat for 1-2 minutes with an electric mixer. Add 1/2 cup of the milk and mix until smooth. Add the remaining milk and pudding mixes and beat for another minute.
- Fold in the Cool Whip until smooth and well combined. Spoon the filling into each muffin cup, filling just barely over the top. I like to use a muffin scoop – it’s just the right size and makes it so easy to scoop the filling evenly!
- Refrigerate 3-4 hours or until set. Add a little bit of whipped cream, Oreo cookie crumbs, or anything else you'd like on top!
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CAN YOU REPLACE THE COOL WHIP IN NO BAKE CHEESECAKE?
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the cheesecake filling. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
HOW DO YOU MAKE STABILIZED WHIPPED CREAM?
To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream.
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
HOW TO SOFTEN CREAM CHEESE
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
LOVE CHEESECAKE? SO DO WE! HERE ARE SOME OF OUR FAVORITE CHEESECAKE RECIPES!
- Cheesecake Chocolate Chip Cookie Bars
- Raspberry Cheesecake Brownies
- No Bake Mini Lemon Cheesecakes
- Cranberry Cheesecake
- Rocky Road Cheesecake
- Cheesecake Berries with Chocolate Ganache
- White Chocolate Cherry Cheesecake
- Cherry Cheesecake Cookies
- Lemon Cheesecake Bars
- Banana Cream Cheesecakes
- Mini No Bake Cheesecakes
- Strawberry Cheesecake Bites
- Frozen Raspberry Cheesecake Bars
- Double Berry Cheesecake Muffins
- Easy No Bake Cheesecake
- Orange Cheesecake Brownies
No Bake Mini Oreo Cheesecakes made with Oreos and Oreo pudding are delicious! This easy no bake cheesecake recipe made with only 6 ingredients is the perfect dessert recipe!
Joanne says
This looks delicious! We love anything Oreo too and no-bake cheesecakes are some of our favorite desserts to make. Pinned.
Leslie says
I just made these. Just wondering if I can freeze them?
Nellie says
I think they would freeze fine!
Linda Petraitis says
I would like to make this, does the oreo pudding boxes come in small and large, if so what size? Is it instant pudding?
Nellie says
The Oreo pudding mix only comes in one size (4.2 ounces), and yes, it is instant pudding.