No Bake Oreo Cheesecake
These no-bake mint oreo cheesecake shooters will transport your taste buds to a refreshing and decadent dessert paradise.
Equipment
- food processor (or plastic freezer bag and rolling pin)
- 8 oz parfait cups (or similar dessert glasses)
- mixing bowls
- Mixer
Ingredients
For the Mint Cheesecake
- 8 oz. cream cheese (room temp)
- 1 cup heavy cream (cold, dairy-free if needed)
- ½ cup sugar
- 1 tsp alcohol-free vanilla
- ¼ tsp mint extract
- green food coloring (optional)
For the Oreo Cookie Crust
- 20-25 Mint Oreos (gluten-free, if needed)
- 1 tbsp melted butter
Instructions
- Make the Oreo Crust: Place the Oreos into a food processor and pulse until a fine Oreo crumb is reached. (You can also place the cookies in a plastic storage bag and crush them with a rolling pin). Then, combine the cookie crumbs and melted butter in a small bowl and mix with a spoon to combine. Set aside.
- Whisk together cream cheese and sugar: Take your room temp cream cheese and sugar and slowly whisk together until combined.
- Add vanilla and mint extract: Stir in the alcohol-free vanilla & mint extract, and mix well.
- Whip the Cream: Pour the heavy cream into a bowl, then, using a mixer, mix until stiff peaks begin to form.
- Fold the whipped cream into the cream cheese mixture: Using a rubber spatula, gently fold the whipped cream into the cream cheese and sugar mixture.
- Assemble the Cheesecake shooters: Place the mixture into a piping bag and assemble the cheesecake shooters by alternating oreo crust and cheesecake layers.
- Let Chill: Place the cheesecake cups into the fridge for at least one hour (2-3 is recommended) to chill before serving.
- Garnish and Serve: Add an entire mint oreo to the top of each cheesecake (if desired). Serve and enjoy!
Notes
*Calories and servings will vary based on ingredients and serving dishes used*