Sometimes we want to prepare a nice dessert but we really don’t feel like dealing with the aftermath of baking and complicated cooking. This easy peasy, miniature cookies and cream cheesecake recipe is perfect for those moments. If you have some friends over, they’ll totally fall in love with them. And they’ll love you for preparing them.

Watch the video of how to make this cookies and cream cheesecake recipe. Note: we are editing the video to upload a version with all the ingredients in English.


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Ingredients:

35 Oreo type of sandwich cookies

3 tbs of butter
1 whipped cream o ready whip
1/2 cup of sour cream
3/4 cups of sugar *if you tend to like things almost on the very sweet side, use 1 cup*
1 y 1/2 packet (envelope) of unflavored gelatin
2 [8 oz.] cream cheese bars
1 dash of salt
1 tbs of vanilla
Whipped cream or whipped topping

Cheesecakes Ingredients divided into steps:

For the crust:

10 Oreo type of sandwich cookies
3 tbs of butter

For the batter:

10 Oreo type of sandwich cookies
1 whipped cream o ready whip
1/2 cup of sour cream
3/4 cups of sugar *if you tend to like things almost on the very sweet side, use 1 cup*
1 and a 1/2 packet (envelope) of unflavored gelatin
2 [8 oz.] cream cheese bars
1 dash of salt
1 tbs of vanilla

For decoration:

15 Oreo type cookies
Whipped cream or whipped topping

graphic art containing miniature cheesecakes

Prep:

1. Take 10 cookies, split them and remove the cream
2. Grind them in a food processor. Not feeling like cleaning a food processor? Put them in a disposable zipper bag and smash them until you get the job done. ????
3. Melt the butter in a medium bowl, add the ground crackers, mix and put aside.
4. In a large bowl that you can use to mix the whole batter, mix the two cream cheese bars (needs to be at room temperature so it has softened) until smooth
5. Add sugar. vanilla and salt and mix.
6. Add the sour cream and the whipped cream and mix.
7. In a small bowl or in a cup, mix the milk and unflavored gelatin. Add it to the rest of the batter and mix well.
8. Smash 10 cookies, cream and all, add them to batter and mix
9. In a silicone muffin pan, or in any cupcake pan, add the mix to each space.  Make sure to leave some space as we will at the ground cookies there! Although not needed with the silicone pans, if you are using regular cupcake pans, make sure to use paper cups or you won’t be able to remove your cheesecakes.
10. On top of the batter, add the ground cookie mix (crust).  I know it might sound weird to add them on top, but remember we will turn them when we remove them from the pan, so what at this step is the top, will end up being the bottom of the cheesecakes.
12.Freeze for about two hours. The batter is really creamy and it will be pretty much impossible to remove if you just chill them.  They need to be frozen. Or you can wait 10-14 hours for them to set in the fridge
13. When they are ready and you want to serve them, place them on a plate or tray and wait about 5 minutes and they will soften a little bit and become smooth and creamy.
14. To decorate, add some whipped cream and half a cookie on top.

¡Enjoy your no bake cookies and cream cheesecake in their mini version!

Pinterest graphic showing miniature cookies and cream cheesecakes

P.S. If you love chocolate, take a look at these white chocolate cheesecake brownies from Pinch of Yum