Description
Delightful mini no-bake cheesecakes made with rich dairy-free ingredients and crushed Oreo cookies, perfect for any gathering.
Ingredients
Scale
- 150g of Oreo cookies
- 50g of dairy-free butter or margarine
- 260g of dairy-free whipping cream
- 160g of dairy-free cream cheese
- 8 Oreo cookies for topping
- 20g of dairy-free whipping cream for extra fluff
- 4 Oreo cookies for decoration
Instructions
- Crush the 150g of Oreo cookies into fine crumbs. Melt the 50g of dairy-free butter and mix with the crushed cookies. Press into the bottom of prepared cheesecake cups.
- In a separate bowl, whip the 260g of dairy-free whipping cream until you achieve soft peaks. Blend the 160g of dairy-free cream cheese until smooth. Gradually fold in the whipped cream.
- Spoon the filling over the cookie base, smoothing the top. Refrigerate for at least 3-4 hours to set.
- Whip the additional 20g of dairy-free whipping cream and decorate the tops. Crumble the remaining 4 Oreo cookies over the whipped cream.
- Serve immediately or keep chilled until ready to enjoy.
Notes
Refrigerate overnight for the best results. Customize with different flavored cookies if desired.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: no-bake, cheesecake, Oreo, dessert, vegan