These adorable bite-sized treats combine the irresistible crunch of Oreos with a luxuriously creamy vegan cheesecake filling – all without turning on your oven! Perfect for parties, potlucks, or when you need a quick chocolatey fix.
Why You’ll Love This Recipe
✅ 100% plant-based and dairy-free
⏱ Ready in just 20 minutes active time
🍪 Uses simple, easy-to-find ingredients
❄️ Perfect make-ahead dessert
👶 Kid-friendly and crowd-pleasing
Ingredients
For the Crust:
- 150g Oreo cookies (about 15 cookies)
- 50g dairy-free butter/margarine, melted
For the Filling:
- 260g dairy-free whipping cream (1 pot Elmlea Plant Double)
- 160g dairy-free cream cheese
- 8 Oreo cookies, crushed
For Decoration:
- 20g extra dairy-free cream
- 4 Oreo cookies, halved
- Extra cookie crumbs
Step-by-Step Instructions
1️⃣ Make the Oreo Crust
- Pulse 150g Oreos in a food processor until fine crumbs form
- Mix with melted dairy-free butter until it resembles wet sand
- Firmly press into 12 cupcake/muffin tin cavities
- Freeze while preparing filling
2️⃣ Whip Up the Filling
- Using electric beaters, whip cream cheese until smooth
- Gradually add whipping cream, beating until thick peaks form
- Gently fold in crushed Oreos
- Pipe or spoon into prepared crusts
3️⃣ Set & Decorate
- Freeze for 4+ hours until firm
- Pipe whipped cream swirls on top
- Garnish with Oreo halves and crumbs
- Thaw 15 minutes before serving
Expert Tips
🔹 For clean removal: Run a knife around edges before popping out
🔸 Make ahead: Stores frozen for 2 weeks
🔹 Extra decadent: Drizzle with vegan chocolate sauce
🔸 Different flavors: Try mint or golden Oreos
Serving Suggestions
☕ Pair with coffee or almond milk
🎉 Perfect for birthday parties
💝 Great edible gifts in clear boxes
Nutritional Benefits
🌱 Dairy-free
🌾 Can be made gluten-free with GF Oreos
🥜 Naturally nut-free
Pro Tip: For extra stability, add 1 tsp cornstarch to the filling mixture before whipping!