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MINI NO-BAKE OREO CHEESECAKES

These No-Bake Oreo Cheesecakes have a crunchy Oreo biscuit base, a creamy 3-ingredient Oreo cheesecake filling, and are finished with a whipped cream star and cookie crumbles. Made with just 5 ingredients, they’re vegan, no-bake, and incredibly easy to make! Keep reading to learn how.

INGREDIENTS

For the base:

  • 150g Oreo cookies
  • 50g dairy-free butter or margarine

For the cheesecake filling:

  • 260g dairy-free whipping cream (e.g., Elmlea Plant-Based Alternative Double Cream)
  • 160g dairy-free cream cheese (see notes*)
  • 8 Oreo cookies

For topping:

  • 20g dairy-free whipping cream
  • 4 Oreo cookies

INSTRUCTIONS

Make the base:

  • Melt the dairy-free butter or margarine in a small saucepan over low heat. Once fully melted, remove from heat and transfer to a medium-sized, heatproof mixing bowl.
  • Blend the Oreo cookies in a food processor until finely ground. Add the cookie crumbs to the melted butter and mix with a wooden spoon or spatula. The mixture should resemble wet sand and hold its shape when pressed.
  • Divide the mixture evenly into a cookie cup tin, pressing it down firmly with clean hands. The more compact the base, the less likely it will crumble.
  • Place the tin in the freezer while preparing the cheesecake filling.

Make the cheesecake filling:

  • In a medium bowl, combine the dairy-free whipping cream and cream cheese. Whip on low speed at first, then increase to high speed. Whip for about 5 minutes until the mixture becomes thick and creamy. A stand mixer with a balloon whisk attachment works best, but a hand mixer can also be used.
  • Blend the Oreo cookies into fine crumbs, then add them to the whipped mixture. Whip again until fully combined.
  • Transfer the cheesecake filling into a piping bag fitted with a large round nozzle (or simply snip off the tip of a piping bag).
  • Pipe the filling evenly into the prepared cookie cups, then smooth the tops with an offset spatula.
  • Freeze for about 4 hours, or until firm to the touch. If using push-up tins, gently push up the bases to release the cheesecakes. If they haven’t set properly, they may not come out cleanly.
  • Once firm, transfer the cheesecakes to the fridge to soften slightly while preparing the whipped cream topping.

Decorate

  • Whip the dairy-free whipping cream on high speed until thick.
  • Transfer the whipped cream into a piping bag fitted with an open star tip nozzle and pipe a swirl onto each cheesecake.
  • Garnish with half an Oreo and a sprinkle of cookie crumbs. Enjoy!

NOTES

  • Storage: Keep the cheesecakes in the fridge and enjoy within 2 days. Store them chilled until ready to serve.
  • Best dairy-free cream cheese options: Recommended brands include Violife Original Cream Cheese and Sainsbury’s Free From Soft Cream Cheese, both of which are vegan-friendly.

MAPLE PEACH WHISKY JAM (SMALL-BATCH)

Maple peach whisky jam is a delicious way to savor late summer peaches! A small-batch favorite in our home, it’s the next best thing to enjoying fresh, juicy fruit.

SPECIAL EQUIPMENT

  • Three 250ml (or any combination of) heat-proof glass jars to hold approximately 750ml (3 cups)
  • Measuring cups and spoons or a digital kitchen scale
  • Cutting board
  • Sharp knife
  • Medium pot
  • Digital kitchen thermometer
  • Rubber spatula or wooden spoon
  • Optional: Ladle
  • Damp cloth

INGREDIENTS 

  • 2 ½ cups (approximately 3 medium) chopped peaches, skins on or off (your preference)
  • ¾ cup maple syrup
  • ½ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons powdered pectin crystals
  • 1 tablespoon whisky (optional)

INSTRUCTIONS

  • Prepare the Jars: Wash your canning jars and lids thoroughly with hot, soapy water. Rinse well and dry them. Set aside.
  • Combine Ingredients: In the medium-sized pot, add the chopped peaches, maple syrup, sugar, lemon juice, and pectin crystals. Stir well to combine.
  • Cook the Jam: Place the pot over medium-high heat and bring the mixture to a rolling boil. Continue boiling, stirring occasionally, until the jam reaches 222°F (105°C) on a candy thermometer. This may take some time, especially those last few degrees, so be patient!
  • Add Whisky (Optional): Remove the pot from the heat and stir in the whisky.
  • Fill the Jars: Carefully ladle the hot jam into the clean jars, leaving about ¼-inch headspace at the top. Wipe the rims of the jars with a damp cloth to remove any spills.
  • Seal and Cool: Securely screw on the lids. Let the jars cool completely at room temperature.
  • Storage: Store the cooled jam in the refrigerator for up to two weeks.

Recipe Notes:

  • Peach Prep: I prefer to leave the peach skins on for added texture and fiber, but feel free to peel them if you prefer. If you peel them, you might need an extra peach to make up for the lost volume.
  • Thermometer is Key: For the best results, use a candy thermometer. It ensures the jam reaches the proper setting point.
  • Alternative Fruits: Feel free to experiment with other stone fruits like plums, cherries, or apricots. You can even create a mix!
  • Processing for Longer Storage: If you want to store the jam for longer than two weeks, you can process the jars in a water bath canner according to standard canning procedures. However, this recipe is designed for short-term refrigerated storage.
  • Adjusting Sweetness: If you prefer a less sweet jam, you can reduce the amount of sugar slightly. However, sugar is essential for proper gelling, so don’t reduce it too much.