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Gluten-free and dairy-free mini Oreo cheesecakes served on a plate

Mini Oreo Cheesecakes

Delicious mini cheesecakes made with gluten-free Oreos and dairy-free ingredients, perfect for any sweet tooth craving!
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 15 pieces Gluten-free Oreos Crushed for the crust
  • 4 tablespoons Vegan butter Melted
For the filling
  • 3/4 cup Heavy vegan cream Whipped until stiff peaks form
  • 3/4 cup Powdered sugar Divided; use monk fruit powdered sugar for Keto or Paleo
  • 8 ounces Dairy-free cream cheese Let come to room temperature for easier mixing
  • 1 teaspoon Vanilla extract
  • 8 pieces Gluten-free Oreos Crushed for mixing into filling

Method
 

Crust Preparation
  1. In a food processor, blend 15 Oreos until you get fine crumbs.
  2. Add the melted butter and blend until well combined.
  3. 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.
  4. Chill the muffin tin in the fridge while preparing the filling.
Filling Preparation
  1. 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.
  2. In another bowl, whip the dairy-free cream cheese and remaining 1/4 cup powdered sugar until fluffy.
  3. Gently combine the cream cheese mixture with the whipped cream and 8 crushed Oreos until smooth.
Assembly
  1. Retrieve the muffin tin from the fridge and add about 1/4 cup of the cream cheese mixture to each cup, pressing down evenly.
  2. Chill for at least 4 hours or up to overnight.
  3. Serve with whipped cream, Oreo crumbs, or a full Oreo on top if desired.

Notes

Chill the cheesecakes long enough for flavors to meld. Adjust the sweetness according to your preference. For a smoother filling, make sure the vegan cream cheese is at room temperature.