Yield: 24 cheesecakes

Mini No Bake Cheesecakes

Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes

Mini No Bake Cheesecakes might just be the easiest cheesecake recipe ever. Combine a few simple ingredients in a homemade Oreo crust and you'll have the perfect creamy, sweet miniature cheesecakes to impress your dinner guests.


For the crust

  • 20 Oreo sandwich cookies
  • 5 Tablespoons unsalted butter, melted

For the filling

  • 1 cup cold heavy whipping cream
  • 2 packages (8 ounce each) cream cheese, softened
  • 1 ½ cups white chocolate chips
  • 1 teaspoon vanilla extract


  1. Line two 12-cup muffin tins with cupcake liners. Set aside.
  2. In a food processor, pulse Oreos until they are fine crumbs. Stir in the melted butter. Fill each cupcake liner with about 1 ½ Tablespoons of crumbs. Press firmly with back of a spoon or a tart shaper to pack the crumbs tightly.
  3. In a large mixing bowl, beat heavy cream until stiff peaks form.
  4. In a separate mixing bowl, beat cream cheese until smooth. Melt white chocolate chips in a double boiler until smooth.
  5. Immediately stir the white chocolate into the cream cheese. Gently fold in the vanilla extract and whipped cream.
  6. Fill cupcake liners with cheesecake filling, using about ¼ cup of filling for each one.
  7. Refrigerate at least four hours, or overnight.
  8. Serve plain or with whipped cream and fresh berries. Add white chocolate shavings if desired.


  • Make sure mixing bowl is clean and dry before adding cold cream, otherwise peaks will not form.
  • To melt white chocolate with a double boiler, place saucepan on medium high heat with one inch of water. Place double boiler or glass bowl over saucepan. Add white chocolate chips to glass bowl and stir until melted and smooth. Remove from heat.
  • Make Ahead. These mini cheesecakes can be made ahead and kept in the refrigerator until ready to serve. Stored in an airtight container they will last 3-5 days refrigerated. Store them without topping, and top when ready to serve. 
  • Freezing. Leftover mini cheesecakes can be frozen. Place them on a parchment lined baking sheet and freeze for at least 30 minutes to harden. Then remove from the freezer and wrap each cheesecake with plastic wrap. They can then be wrapped individually in a layer of aluminum foil, or placed in an airtight
    container, and returned to the freezer. They will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Substitutions. Graham crackers or nilla wafers can be used in place of the Oreos. Or try golden Oreos or Nutter butters!
  • White Chocolate Shavings: melt white chocolate and pour into a thin layer on a metal cookie sheet. Let harden, then use a metal spatula to scrape and push curls of white chocolate.

Nutrition Information:



Serving Size:

1 cheesecake

Amount Per Serving: Calories: 179Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 81mgCarbohydrates: 16gFiber: 0gSugar: 11gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram