1. Prepare the Crust:

Begin by lining a cupcake pan with cupcake liners. It’s important to use liners because they make it so much easier to remove the cheesecakes once they’ve set. After you’ve added the liners, lightly spray them with non-stick spray to ensure the crust doesn’t stick to the paper.

In a medium-sized bowl, combine the Oreo cookie crumbs and melted butter. Stir the mixture together until the crumbs are evenly coated with the butter. The butter acts as a binder, helping the crumbs stay together once chilled. Divide the mixture evenly between the cupcake liners, pressing it firmly into the bottom. You can use your fingers, the back of a spoon, or even the base of a glass to compact the crumbs and form a solid crust.

Once the crusts are set, place the pan in the fridge to chill while you prepare the filling. This helps the crusts firm up and stay in place when you add the filling.

2. Make the Cheesecake Filling:

Now it’s time to work on the creamy cheesecake filling. In a large mixing bowl, beat the room temperature cream cheese and sugar together until smooth. You can use a hand mixer or stand mixer for this step. If you don’t have an electric mixer, a whisk and some elbow grease will do the trick, but it may take a little longer to achieve the desired smooth texture.

Once the cream cheese and sugar are well combined, add the sour cream and vanilla extract. Continue to mix until everything is fully incorporated. The filling should be thick and creamy at this point. Set the bowl aside.

In a separate bowl, whip the cold heavy whipping cream and powdered sugar together on high speed until stiff peaks form. This is a fun step to watch! You’ll know it’s ready when the whipped cream holds its shape and doesn’t collapse when you lift the whisk or beaters. Be careful not to over-whip, or the cream may become too stiff and start to separate.

Next, gently fold the whipped cream into the cream cheese mixture. Take your time with this step—folding ensures the whipped cream stays light and airy, which is what gives the cheesecake its fluffy texture. Once fully combined, fold in the Oreo crumbs and chopped Oreos for that signature crunch.

3. Assemble the Cheesecakes:

With the crusts chilled and the filling ready, it’s time to assemble your mini cheesecakes. Spoon the filling into the cupcake liners, dividing it evenly between the 12 crusts. If you have a piping bag, you can use that to make the filling process cleaner and more precise. Simply fill the piping bag with the cheesecake mixture and pipe it into the cupcake liners. This also gives the cheesecake a beautiful, smooth appearance.

Once all the filling is added, smooth out the tops of the cheesecakes with the back of a spoon or a spatula to ensure they’re even. Place the pan back in the fridge and chill the cheesecakes for 3-4 hours, or until they are firm to the touch. This step is crucial, as it allows the filling to set and hold its shape.

4. Make the Whipped Cream Topping:

While the cheesecakes are chilling, prepare the whipped cream topping. In a clean bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, and Oreo crumbs. Whip the mixture on high speed until stiff peaks form. This will create a light, fluffy topping that perfectly complements the richness of the cheesecake filling.

Once the whipped cream is ready, pipe it onto each mini cheesecake. You can use a star tip for a decorative look or simply pipe a dollop on top. Finish by adding an Oreo cookie on top of each cheesecake as a garnish.

5. Serve and Enjoy:

Your Mini No Bake Oreo Cheesecakes are now ready to enjoy! Carefully remove them from the cupcake liners if you prefer to serve them without the liners. These cheesecakes are best served chilled, so keep them in the fridge until you’re ready to serve.