Single serving mini Oreo cheesecakes that can be vegan, keto, soy free… and NO baking required!
These mini Oreo cheesecakes have just FIVE ingredients.
Even if you don’t consider yourself a baker, this recipe can be whipped up in minutes, without a stand mixer or complicated baking techniques. The next time you’re tasked with bringing dessert to a party, why not skip the boxed cake mix and whip up a batch of these adorable mini cheesecakes instead – they are deceptively simple to make!
They look so professional that everyone will be impressed with your baking skills and think you’ve spent hours in the kitchen. If you get really inspired, you can make them even fancier by serving each individual cheesecake topped with coconut whipped cream or Vegan Marshmallow Fluff.
There are two versions of the recipe – both equally delicious, and one of them is no-bake.
The mini cheesecakes can also be dairy free, soy free, egg free, sugar free, gluten free, vegan, keto, and paleo.
To make these cheesecakes paleo and keto-friendly, just go with the no-bake coconut butter option and use this flourless recipe for the chocolate sandwich cookies.
Oh also, if you want a version that is both no-bake and coconut-free, you can use the filling from this No Bake Oreo Cookie Pie.
You have so many options, which is always a good thing when it comes to cheesecake. And did I mention these mini cheesecakes taste like the filling of an Oreo cookie?
Yeah… so there’s that.
Mini Oreo Cheesecakes
Mini Oreo Cheesecakes–TWO Recipes
- 12 oz coconut butter OR cream cheese, such as tj vegan
- 1 cup plain yogurt, such as coconutmilk yogurt
- 1/4 cup sugar, xylitol, OR maple syrup, honey, or agave
- pinch stevia or 2 additional tbsp sugar
- 1 tsp pure vanilla extract
- 2 tsp arrowroot or cornstarch (omit if using coconut butter)
- 4-6 chocolate sandwich cookies or Healthy Oreos
- 6 additional cookies, for the crust
*Notes: For the coconut-butter version, there’s no need to bake! Just portion the batter into the cups and refrigerate to set. You can skip the crust if you wish. Or simply place a cookie in each liner instead of crust, then top with cheesecake batter. For the keto version, use the sandwich cookie recipe linked earlier in the post.
Either bring cream cheese to room temperature or gently warm coconut butter to soften. Crush 6 full sandwich cookies (I used the linked recipe, but feel free to use your favorite) until fine crumbles form. Line a cupcake tin with liners, and portion the fine crumbs into the bottom of 10-12 liners. Press down, then set aside. For the cream-cheese version, preheat oven to 350 F. (I also like to add a baking pan filled 1/2 way with water to the bottom oven rack to add moisture to the oven and prevent cracking, but this is not required.) In a blender, food processor, or with a hand blender, combine all remaining ingredients except the sandwich cookies. Coursely chop 4-6 cookies, and stir into the batter. Portion into liners, smooth down, and bake 20 minutes on the center rack – then do not open the door but turn off the oven and let sit 5 minutes. Remove still-underbaked cheesecakes and let sit 1 hour to cool gradually. Then refrigerate overnight to set. The wrappers will peel off easily the next day.
More Healthy Recipes:
Chocolate Marshmallow Fluff – NO Corn Syrup
(Including the pancakes shown above)