No Bake Oreo Cheesecake
Creamy and chocolatey, these No Bake Oreo Cheesecakes are a perfect Summer dessert or a perfect easy dessert to keep in the refrigerator when you need a sweet treat!
- 8 oz Full Fat Cream Cheese Room Temperature
- ¼ cup Sugar Granulated
- 2 teaspoon Vanilla
- ½ cup Heavy Cream
- ½ cup Oreos Reserved from the crust
- 24 Oreos
- 4 tablespoon Butter Melted
Place the Oreos in a food processor and process for 1-2 minutes until the Oreos have turned into crumbs. Take out ½ cup of Oreos and set aside.
Melt 4 tablespoons of butter and add them to the food processor. Process the crumbs and butter until it turns into the consistency of wet sand.
Place the muffin liners in the muffin tin and evenly spoon the Oreos crumbs into the liners. With the back of a wooden spoon or the back of an ice cream scoop, press the crumbs into the liners so the crumbs are packed in. When all the muffin liners are prepared, place the muffin tin in the refrigerator.
To Make the Cream Cheese Filling
In the bowl of a stand mixer or a large bowl with a hand mixer, beat the cream cheese and sugar for 1-2 minutes until light and fluffy.
Add ¼ cup of the heavy cream as well as the vanilla. Beat on high for 2 minutes. Add the rest of the heavy cream and continue beating until light and fluffy.
Spoon the cream cheese mixture into the muffin liners evenly. Cover with plastic wrap and place the muffin tin in the refrigerator for at least two hours, or overnight to allow the cheesecakes to set.
Serve cold with whipped cream or more Oreos.