Bite-Sized Bliss Awaits!
Imagine creamy, dreamy layers of chocolatey goodness nestled in a little cup just for you. Mini Oreo cheesecakes that are gluten-free and dairy-free are not just a dessert; they are a treasure of taste! These little delights have been sweeping the internet by storm, and once you take a bite, you’ll understand why. They’re quick to whip up, silky smooth, and perfect for any occasion—seriously, who can resist?
Why Make This Recipe
You’ll love these mini treats for so many reasons:
- Easy Cleanup: All you need is one food processor and a muffin tin, making cleanup as easy as pie—err, cheesecake.
- Family-Friendly: Kids and adults alike will be fighting over the last one. I mean, how can you say no to cheesecake?
- Customizable: Want to make them less sweet or swap out the Oreos for another cookie? Go wild!
Ingredients
You don’t need fancy stuff — just these basics!
- 23 Gluten-free Oreos (divided)
- 4 tablespoons vegan butter (melted)
- 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
Directions
Ready to get baking? Let’s dive into the steps:
- In a food processor, blend 15 Oreos until you get fine crumbs.
- Add the melted butter and blend again until everything’s well combined.
- Don’t have a food processor? Crush Oreos in a ziplock with a kitchen mallet or rolling pin.
- Spoon 1.5 tablespoons of the crumb mixture into the bottom of muffin tin cups (silicone is best). Pack down until flat using the back of a measuring cup.
- Chill the muffin tin in the fridge while you prepare the filling.
- In a large mixing bowl, combine 3/4 cup cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla. Beat on high speed until there are stiff peaks (tip: cover with a towel to prevent splatter).
- In another bowl, whip the dairy-free cream cheese and remaining 1/4 cup powdered sugar until fluffy.
- Gently combine the cream cheese mixture with the whipped cream and 8 crushed Oreos until smooth.
- Retrieve your muffin tin from the fridge and add about 1/4 cup of the cream cheese mixture to each cup, pressing down evenly.
- Chill for at least 4 hours, up to overnight. Top with more whipped cream, Oreo crumbs, or a full Oreo if desired.
How to Make Mini Oreo Cheesecakes (Gluten-free + Dairy-free) – Overview
Making these mini cheesecakes is simple and fun! First, whip up the crust and then focus on that creamy filling. Pro tip: Don’t skip the chilling time! It really helps the flavors meld perfectly, making each bite a bit of heaven. You’ll have total control over the sweetness, so tweak it to your liking.
How to Serve Mini Oreo Cheesecakes (Gluten-free + Dairy-free)
Serve these tasty bites with a dollop of whipped cream or a sprinkle of extra Oreo crumbs on top for some added crunch! Picture these luscious mini cheesecakes lined up on a dessert table, their silky texture offset by crunchy bits of chocolate. They not only taste amazing but look adorable, too!
How to Store Mini Oreo Cheesecakes (Gluten-free + Dairy-free)
Store your mini cheesecakes in the fridge where they’ll stay good for about 5 days. Want to prepare ahead? These treats chill beautifully, just pop them in your freezer for up to 3 months! Just let them thaw in the fridge before serving—trust me, it’s worth the wait.
Tips to Make Mini Oreo Cheesecakes (Gluten-free + Dairy-free)
- Timing is Key: Allow the cheesecakes to chill long enough. It makes all the difference!
- Texture Tip: For a smoother filling, ensure your vegan cream cheese is room temperature before mixing.
- Ingredient Swap: Almond or coconut cream works great for a different kind of creamy goodness.
- Add Some Zing: Dash in a hint of lemon zest for a refreshing twist!
- Serving Size: You can adjust how much filling you place in each cup for lighter or more indulgent bites.
Variation
Feeling extra adventurous? Try swapping out the Oreo cookies for other flavored cookies, or add in some peanut butter for a creamy twist. You’ll have a delightful new dessert creation in no time!
FAQs
1. Can I make these mini cheesecakes ahead of time?
Absolutely! These actually taste better when they’ve had some time to chill in the fridge—just make sure to cover them well!
2. Can I freeze Mini Oreo Cheesecakes?
Yes! Wrap them tightly in plastic wrap, and they’ll last up to 3 months in the freezer. Just thaw before indulging!
3. Are there any dairy-free whipped cream options?
You bet! Coconut cream or any store-bought vegan whipped cream works perfectly. ❤️
Now you have a delicious plan for your next sweet craving! Enjoy those mini Oreo cheesecakes and don’t forget to share—if you can manage!
📌 Pin this recipe for your next cozy dinner night!
Mini Oreo Cheesecakes
Ingredients
Method
- In a food processor, blend 15 Oreos until you get fine crumbs.
- Add the melted butter and blend until well combined.
- Spoon 1.5 tablespoons of the crumb mixture into the bottom of muffin tin cups and pack down until flat using the back of a measuring cup.
- Chill the muffin tin in the fridge while preparing the filling.
- In a large mixing bowl, combine 3/4 cup cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla. Beat on high speed until stiff peaks form.
- In another bowl, whip the dairy-free cream cheese and remaining 1/4 cup powdered sugar until fluffy.
- Gently combine the cream cheese mixture with the whipped cream and 8 crushed Oreos until smooth.
- Retrieve the muffin tin from the fridge and add about 1/4 cup of the cream cheese mixture to each cup, pressing down evenly.
- Chill for at least 4 hours or up to overnight.
- Serve with whipped cream, Oreo crumbs, or a full Oreo on top if desired.