No-Bake Cookies and Cream Cheesecake
This mini version of No Bake Oreo Cheesecake is made with an cookie crumb base and topped with the best Oreo cheesecake filling! The perfect cookies and cream treat for summer!
Servings 16 servings
Calories 180kcal
Ingredients
Crust:
- 20 Oreo cookies crushed or blended
- 4 tablespoons butter melted
Filling:
- 1 envelope unflavored gelatin
- 1/4 cup water
- 1 package 8 ounces cream cheese, softened
- 1/2 cup sugar
- 3/4 cup milk 2% or higher
- 1 teaspoon vanilla extract
- 1 cup Cool Whip
- 10 Oreo cookies roughly chopped
Instructions
Crust:
- Line 2 -12 count muffin tins with paper liners (I got 16 total). Grease well with baking spray.
- Stir the cookie crumbs and butter together.
- Place 1 tablespoon of mixture into the bottom of each prepared cupcake cup.
- Gently press down.
Filling:
- Place the gelatin and water into a small pot. Let it sit for 1-2 minutes, or until the gelatin begins to solidify.
- Place the pot onto a burner and turn the heat onto low/medium. Cook until the gelatin dissolves, about 1 minute. Remove from the heat and set aside.
- In a separate mixing bowl, whip together the cream cheese and sugar until it is fluffy, about 1 minute.
- Add the milk, vanilla, and gelatin mixture.
- Once fully incorporated, scrape the sides and fold in the cool whip.
- Divide the batter evenly between the 24 muffin tins, filling to the top. Chill until set, 2 hours or up to overnight.
Notes
Can you make this a big cheesecake?
Absolutely! Make this recipe by using a 9 inch springform pan (affiliate). This will make a large cheesecake that is perfect as the centerpiece for birthdays or parties. Use 24 cookies for the crust with 6 tablespoons of butter. Pour into a 9 inch pie pan. Can you use whipped cream in place of cool whip?
You can use whipped cream in place of cool whip. However, that will cause the texture to be slightly less stiff and a lighter flavor. How do you store no bake cheesecake?
These cheesecake bites need to be stored covered in the refrigerator. Top with a dollop of whipped cream and cookie pieces for a beautiful presentation. Can you freeze these mini cheesecakes?
YES! In fact, we love them in the freezer. This easy oreo cheesecake turns into a sort of ice cream sandwich that is perfect for pool days.
Absolutely! Make this recipe by using a 9 inch springform pan (affiliate). This will make a large cheesecake that is perfect as the centerpiece for birthdays or parties. Use 24 cookies for the crust with 6 tablespoons of butter. Pour into a 9 inch pie pan. Can you use whipped cream in place of cool whip?
You can use whipped cream in place of cool whip. However, that will cause the texture to be slightly less stiff and a lighter flavor. How do you store no bake cheesecake?
These cheesecake bites need to be stored covered in the refrigerator. Top with a dollop of whipped cream and cookie pieces for a beautiful presentation. Can you freeze these mini cheesecakes?
YES! In fact, we love them in the freezer. This easy oreo cheesecake turns into a sort of ice cream sandwich that is perfect for pool days.
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 126mg | Fiber: 1g | Sugar: 17g