Mini No-Bake Oreo Cheesecakes

• servings: 6 servings

Ingredients

150g of Oreo Cookies

50g of dairy-free butter / margarine

260g of dairy-free whipping cream (1 pot of Elmlea Plant Based Alternative Double cream)

160g of dairy-free cream cheese (see notes*)

8 Oreo cookies

20g of dairy-free whipping cream

4 Oreo cookies

Directions

Method (base)

Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat proof mixing bowl.

Add the Oreo cookies into a blender / food processor and blend until fine. Pour the cookie crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press some of the mixture into each cookie cup tin, making sure to compact it in using clean hands (see notes*). The more compact it is, the less likely it will crumble. Place into the freezer whilst you make the filling.

Method (cheesecake filling)

In a medium sized bowl, add in the dairy-free whipping cream and cream cheese. Whip on low speed first to prevent it splashing out the bowl, then turn to high speed. Whip until thick. This will take around 5 minutes. I use a stand mixer with a balloon whisk attachment, but a hand whisk will work great too! The mixture should be thick and creamy.

Place the Oreo cookies into a blender and whizz up until fine. Pour in the cookies and whip to combine.

Transfer the cheesecake filling into a piping bag fitted with a large round tip nozzle (or snip off the tip of a piping bag).

Pipe the cheesecake filling evenly into each cookie cup. Level off the top with an off set spatula (watch me make these cheesecakes here).

Place into the freezer for 4 hours or until firm to the touch. If you have push up tins, push up the bases of the cookie cup tin to release the cheesecakes. If the cheesecakes haven’t set firm, they won’t come out the tin neatly.

Once firm, I like to pop them into the fridge to defrost slightly while making the whip cream swirl.

Place the whipping cream into a bowl and whip up on high until thick. I use a stand mixer with balloon whisk attachment.

Transfer the cream into a piping bag fitted with a open star tip nozzle. Pipe a swirl of cream on top of each cheesecake.

Decorate with half an Oreo each and some crumbles cookies. Enjoy!