No-Bake Personal Oreo Cheesecakes

This recipe was inspired by Cupcake Savvy. its an easy no bake cheesecake, that can be made ahead and frozen. You can mix things up and swap out traditional oreos and use white oreos, lotus cookies, or just regular petite beurre cookies. If you make this with Oreos you'll need 22 oreos in total. So delicious!
Prep Time20 minutes
Freezing Time2 hours
Total Time2 hours 20 minutes
Servings: 12


  • Food Processor
  • Cupcake Liners (I used the stiff kind that stand on their own)
  • Hand mixer
  • Spatula & bowl
  • Piping tip and bag


  • 14 Oreos or 150g or Oreo crumbs
  • 70 g Melted Butter
  • 2 tsp Gelatin
  • 2 tbs Boiling Water
  • 250 g (25% fat) Cream Cheese
  • 1/2 cup Sugar
  • 300 ml (38% fat) Whipping cream
  • 1/8 cup Powdered Sugar


  • Make the crust. Blitz the 150g (about 14 cookies) of oreos in a food processor or whack it with a rolling pin in a ziploc bag. Mix in butter. Spoon and smush into the individual cupcake liners. Freeze while you make the filling.
  • Bloom the gelatin. In a small bowl add boiling water to geletin. Stir and let it sit until it firm up.
  • Make the filling. In a bowl blend the cream cheese, sugar and vanilla. Add whipped cream and beat until it increases in volumes and starts to stiffen up.
  • Add the gelatine. Warm gelatine in microwave for 10 seconds until it liquifies. then add to whipped cream mixture. whip for another 1-2 minutes until the whisk leaves lines in the batter when lifted. Stir in oreo crumbs.
  • Fill the cups. Pour the filling into individual cupcake containers with the cookie base. Cover and freeze for minimum of 2 hours or overnight.
  • Topping it off. Whip the remaining cream with beaters for about 1 minute. Add powdered sugar and whip again until stiff peaks form (about 2 minutes). Fill piping bag fitted with a star tip. Peel off liners from cheesecakes. Place the cheesecake on a plate, and add a dollop (or swirl, if using a piping bag) of whipped cream, and a half an oreo and/or oreo crumbs. Fridge or freeze until ready to serve. Whipped cream in topping should stay stiff for about 2 hrs. Keeps in fridge for 2-3 days and in freezer for 2 weeks.

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