No-Bake Oreo Cheesecake Bites

Cheesecakes, although scrumptious, can be painstakingly elaborate to make. This spin on the classic dish ensures simplicity as well as delectability! It is also eggless and gelatin-free.

Since the amount of sour cream used in this recipe is minimal, I have found that using homemade sour cream is efficient and cost-effective.

It is vital to ensure that the cream cheese and sour cream are at room temperature to ensure that the final cheesecake is smooth and lump-free. Thus, remove your ingredients from the fridge an hour in advance and allow them to sit on your kitchen counter to reach room temperature.

This recipe makes 12 mini oreo cheesecake cups.

Ingredients for crust:

100g oreos

2 ½ tbsp melted butter

Ingredients for cheesecake filling:

130g cream cheese

40g sugar

1tbsp sour cream (click here to make your own sour cream)

1/2tsp vanilla

60ml whipping cream

17g icing sugar

40g oreo

Ingredients for whipped topping (optional):

1/4 cup whipping cream

15g icing sugar

1/4tsp vanilla

1tbsp Oreo crumbs

Method to prepare crust:

1. Add around 6 chocolate oreos into a food processor and blend them until fine crumbs have formed.

2. Alternatively, you can add the oreos into a ziplock bag, seal it and beat it using a rolling pin until a fine powder has formed.

3. Transfer the crumbs into a small bowl and pour in the melted unsalted butter over the crumbs.

4. Mix the ingredients together until the mixture resembles the texture of wet sand.

5. Divide the mixture evenly among the 12 cupcake liners and press it down firmly using the tips of your fingers.

6. Place the filled cupcake pan into the refrigerator to set until the cheesecake batter is prepared.

Method to prepare the cheesecake batter:

1. In a large bowl, whisk together the cream cheese and castor sugar until a smooth mixture has formed.

2. Add the sour cream and vanilla essence into the cream cheese mixture and mix until well combined.

3. In a separate bowl, whip the whipping cream until soft peaks have formed.

4. Sift the icing sugar into the whipped cream and continue to whip the mixture until stiff peaks have formed.

5. Using a spatula, gently fold the whipped cream (in parts) into the cream cheese mixture ensuring that you do not overmix the two, which would result in the deflation of the whipped cream, leading to a dense cheesecake.

6. Add the oreo crumbs into the cheesecake mixture and fold them in using a spatula.

7. Spoon the mixture evenly into the prepared cupcake tins and refrigerate it for 4 hours or overnight so that it sets.

Method to prepare whipped topping:

1. In a medium bowl, whip the whipping cream until stiff peaks have formed.

2. Fold in the oreo crumbs, vanilla essence and icing sugar using a rubber spatula.

3. Transfer the mixture into a piping bag and pipe swirls on top of the cheesecake cups.

4. Optionally, top with chocolate sauce, oreo halves and oreo crumbs.