No-Bake Mini Cheesecakes
These No-Bake Mini Cheesecakes are creamy, easy, and irresistibly festive! Perfect bite-sized treats with a crunchy cookie crust and fluffy filling.
Equipment
- Mixing Bowl
- Electric mixer or whisk
- Cupcake or muffin tin
- Parchment paper or cupcake liners
- Spatula
- Measuring cups and spoons
- Rolling pin or food processor
Ingredients
For the Crust:
- 12 cookies OREO Cookies
- 2 tablespoons butter melted
For the Filling:
- 1 package PHILADELPHIA Cream Cheese 8 oz., softened
- 1/2 cup sugar
- 1 tub COOL WHIP Whipped Topping 8 oz., thawed
- 2 tablespoons multi-colored sprinkles
Instructions
No-Bake Mini Cheesecakes
- Crush the OREO cookies into fine crumbs using a rolling pin or food processor, then transfer to a mixing bowl.
- Melt 2 tablespoons of butter and pour over the cookie crumbs. Stir until the crumbs are evenly coated and resemble wet sand.
- Line a cupcake or muffin tin with parchment paper or cupcake liners. Press the cookie crumb mixture into the bottom of each liner, packing down firmly. Set aside.
- In a separate mixing bowl, beat softened PHILADELPHIA Cream Cheese and sugar together until smooth and creamy, about 2 minutes.
- Gently fold the thawed COOL WHIP into the cream cheese mixture until combined, maintaining a light and airy texture.
- Spoon the cheesecake filling over the prepared cookie crusts, filling each cup to the top and smoothing the tops with a spatula.
- Place the assembled mini cheesecakes in the fridge for at least 2 hours or until set.
- Once set, remove from fridge and sprinkle the tops with multi-colored sprinkles for a festive look.
- Carefully peel the liners away from the cheesecakes and serve chilled.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- Adding a teaspoon of vanilla extract can enhance the flavor.
- Don't skip chilling; it is essential for setting the cheesecakes properly.
- Try different cookie crusts like graham crackers for variety.
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.