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Mini Oreo Cheesecakes

These single serving mini Oreo cheesecakes can be vegan, keto, and soy free, with no baking required.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 20 minutes
Total Time 20 minutes
Yield 10 - 12 cheesecakes


  • 12 oz cream cheese or coconut butter
  • 1 cup yogurt, vegan if desired
  • 6 tbsp sweetener of choice
  • 1 tsp pure vanilla extract
  • 2 tsp cornstarch or arrowroot (omit if using coconut butter)
  • 6 Oreo cookies, or homemade Vegan Oreos
  • 6 additional cookies for the crust


  • *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. Coarsely 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 the under-baked cheesecakes and let sit 1 hour to cool gradually. Then refrigerate overnight to set. The wrappers will peel off easily the next day.
    View Nutrition Facts


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Nutrition Information

Calories: 126kcal