Frozen No Bake Mini Oreo Cheesecakes
With only FIVE ingredients and TEN minutes of prep, these No Bake Mini Oreo Cheesecakes are the perfect quick and easy dessert for summer!
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Servings: 8
Calories: 84kcal
Equipment
Ingredients
- 16 ounces cream cheese, softened
- 14 ounces sweetened condensed milk
- 3.3 ounces box white chocolate instant pudding , divided*see notes
- 12 Oreos , crushed and divided*
- white and semi-sweet chocolate chips , optional
Optional Garnishes:
- melted white chocolate
- melted milk chocolate
- Oreo cookies , whole or crushed
Instructions
- In a large mixing bowl using an electric hand mixer beat the cream cheese until smooth and fluffy.
- Mix in the sweetened condensed milk and then half of the pudding mix and half of the crushed Oreos, blending until just mixed.
- Using a half-sphere silicone mold, fill each well with the cheesecake mixture, pressing down or tapping on the counter to make sure there are no air pockets.
- Sprinkle the remaining crushed Oreos over the tops and freeze for at least 4 hours, but preferably overnight.
- When ready to serve carefully unmold the cheesecakes and flip right side up.
- I like to garnish them by drizzling with melted white chocolate and semisweet chocolate and then sprinkle with more crushed Oreo or a whole Oreo. Keep frozen until ready serve.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
Store leftovers in the fridge for up to 3 days.
* Other half of pudding mix can be made into actual pudding by whisking with 1 cup cold milk.
*12 whole Oreos equals approximately 1 cup of crushed Oreos.
Nutrition
Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 2mg