Happy Friday!! Here is a fun and no bake cheesecake recipe using an old time favorite cookie: OREO!! It’s too hot here in California that using my oven right now is not a good idea if having my A/C on so I decided to make these mini cheesecakes that set in the fridge with the help of cold whipping cream, I’m not using jello.

Let’s start with the recipe!

Yield 1 dozen regular size mini cheesecakes

If you want a bigger batch, you can double the ingredients.

Ingredients

For the crust

Oreo cookie crumbs from 12 cookies, filling included

3 tablespoons unsalted butter, melted and cooled

For the filling

12 ounces cream cheese, full fat at room temperature

1/2 cup white granulated sugar

3 tablespoons sour cream. You can use full fat Greek yogurt too

1 teaspoon vanilla extract

1 cup plus 3 tablespoons heavy whipping cream (very very cold)

6 tablespoons powdered sugar

cookie crumbs from 6 Oreos, including the filling

8 Oreos, chopped in small pieces

For the topping

3/4 cup heavy whipping cream

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

Directions

For the crust

1.- Add cupcake liners to your muffin pan. Set aside.

2.- In a small bowl mix cookie crumbs and melted butter, you can use a fork or spoon to mix it well.

3.- Pour 1 tablespoons of this mixture in the bottom of each cupcake liner and press it down, you can use your fingers. It has to be very compact.

4.- Place your pan in the fridge while you make the filling.

For the filling

1.- In a bowl and using a mixer, beat the cream cheese for a couple of minutes. Add in white granulated sugar and mix for 3 minutes. Add sour cream, mix for another minute. Add in vanilla extract, mix for another minute.

2.- In another bowl, whip your cream in slow speed for 1 minute until you can see small bubbles on the top. Add powdered sugar and mix in high until you see stiff peaks.

3.- Fold the cream into the cream cheese mixture .

4.- Using a spatula fold the cookie crumbs and pieces into the mixture.

5.- Take out the pan from the fridge and fill each cupcake liner with the cheeesecake mixture all the way to the top.

6.- Place the pan back into the fridge for at least 5-6 hours. I recommend to let it set in the fridge overnight, that’s what I did.

Next morning…

For the topping

Tip: Place your bowl and whisk attachment into the fridge 30 minutes before making the whipping cream.

1.- Add whipping cream into your bowl, mix in low until you can see bubbles on the top, this will take 1 minute. Add in powdered sugar and mix in medium speed for 1 more minute. Add in vanilla extract and whip your mixture on high until you see stiff peaks.

2.- Take your mini cheesecakes out from the fridge. Take the wrappers off (if you want or just leave them with the wrappers). Pipe some of this frosting on the top of each mini cheesecake. I used a pastry bag and Wilton 1 M tip. Decorate with cookie crumbs on the top or add 1 mini Oreo cookie. Keep them in the fridge until ready to serve. They can last in the fridge for 3 days.

Enjoy!!

If you make them, let me know on Instagram @Pastry_Tales