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Mini gluten-free and dairy-free Oreo cheesecakes topped with crushed Oreos.

Mini Oreo Cheesecakes

Delicious mini cheesecakes made with gluten-free Oreos and dairy-free ingredients that are creamy, indulgent, and perfect for any gathering.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 23 pieces Gluten-free Oreos (divided)
  • 4 tablespoons vegan butter (melted)
For the filling
  • 3/4 cup heavy vegan cream
  • 3/4 cup powdered sugar (divided) Or monk fruit powdered sugar for Keto or Paleo
  • 8 ounces dairy-free cream cheese
  • 1 teaspoon vanilla

Method
 

Preparation
  1. In a food processor, blend 15 Oreos into fine crumbs. Add melted butter and blend until well combined.
  2. Crush the remaining 8 Oreos into crumbs.
  3. Spoon 1.5 tablespoons of the crumb mixture into each muffin tin cup and pack it down firmly.
  4. Place the muffin tin in the fridge while you prepare the filling.
  5. In a large bowl, combine 3/4 cup cream, 1/2 cup powdered sugar, and vanilla, then beat until stiff peaks form.
  6. In another bowl, combine cream cheese with the remaining 1/4 cup powdered sugar and whip until fluffy.
  7. Gently fold the whipped cream mixture into the cream cheese mixture, and stir in the crushed 8 Oreos.
  8. Distribute about 1/4 cup of the filling into each cup and press down gently.
  9. Chill for at least 4 hours, or overnight.
Serving
  1. Top with extra whipping cream, Oreo crumbs, and a full Oreo before serving if desired.

Notes

Chill longer for a firmer texture; consider swapping the vegan cream with coconut cream for a hint of tropical flavor. Adjust powdered sugar for sweetness to taste.