No-Bake Cookies & Cream Cheesecakes
Easy Mini Recipe
These No-Bake Cookies & Cream Cheesecakes are a fun, festive twist on a classic dessert—perfect for celebrating Earth Day or any occasion that calls for something sweet and playful. With a creamy cookies-and-cream filling layered over a chocolate cookie crust, each mini cheesecake is rich, smooth, and packed with Oreo flavor. The best part? There’s no oven required. These individual cheesecakes come together easily and chill to perfection, making them ideal for make-ahead desserts, parties, or baking with kids. Decorated with Earth-inspired colors, they’re as eye-catching as they are delicious.
Try my other No-Bake Recipes!
Ingredients
The Crust
| Ingredient | Imperial | Metric |
|---|---|---|
| Oreo® Cookies | 24 Oreos total (16 whole + shells from 8 Oreos) | 192 g total |
| Unsalted Butter, Melted | ¼ Cup | 64 g |
The Cheesecake Filling
| Ingredient | Imperial | Metric |
|---|---|---|
| Heavy Cream, Cold | 1 ¼ Cup | 288 g |
| Salt | Pinch | Pinch |
| Oreo Filling (cream centers) | Filling from 16 Oreos | 96 g |
| Cream Cheese, Room Temp | 16 oz (2 blocks) | 454 g |
| Powdered Sugar | ⅓ Cup | 48 g |
| Sour Cream, Room Temp | ⅓ cup | 88 g |
| Vanilla Extract | 1 Tbsp | 15 mL |
| Gel Food Coloring | Blue & Green |
Recipe
The Crust
Prep
Line a 12-cup muffin pan with cupcake liners and set aside.Smash the cookies
Place the Oreo cookies and extra cookie shells into a sealed bag and crush with a rolling pin until fine crumbs form. Transfer to a bowl and mix with the melted butter until evenly combined.Make the crusts
Spoon about 12 g (1 tablespoon) of the crumb mixture into each liner. Press firmly into an even layer using your fingers or the bottom of a glass.Freeze
Transfer the pan to the freezer while you prepare the filling.
The Cheesecake Filling
Make whipped cream
In a large mixing bowl fitted with a whisk attachment, whip the cold heavy cream with a pinch of salt on high speed until stiff peaks form, about 6–9 minutes. Set aside.Laila’s Tip: If your cream isn’t whipping, it’s likely too warm. Chill it in the fridge for 10 minutes or freezer for 1–2 minutes. Ideal temperature is around 10°C / 50°F.
Cream the filling
In a separate bowl fitted with a paddle attachment, beat the cream cheese, Oreo filling, and powdered sugar until smooth and creamy, about 2–3 minutes.Add in sour cream & vanilla
Add the sour cream and vanilla extract, mixing until fully combined and lump-free, about 1–2 minutes.Divide & color the mixture
Divide the cheesecake mixture evenly between two bowls. Tint one blue and the other green using gel food coloring.Laila’s Tip: Make the colors slightly darker than you want—the whipped cream will lighten them when folded in.
Fold in the whipped cream
Gently fold half of the whipped cream into each bowl using a spatula, folding just until combined and airy.Assemble
Remove the crusts from the freezer. Alternate spoonfuls of the blue and green cheesecake filling into each liner, filling each about 38 g and leaving ½ inch (15 mm) space at the top.Lightly tap the pan on the counter to level the filling, then swirl gently with a spoon for a marbled effect.
Chill
Refrigerate for at least 3 hours, or until fully set.Laila’s Tip: Do not freeze—this affects the texture. For best results, chill for 8–12 hours.
Serve
Serve chilled!
🍽️ Serving: Best when served chilled. These cheesecakes will begin to soften after about 30 minutes at room temperature.
❄️ Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 4–5 days. Keep them chilled until ready to serve, as they will begin to soften at room temperature.
These cheesecakes are not recommended for freezing, as it can affect the smooth, creamy texture and prevent them from setting properly.
⏲️ Make Ahead: You can make these cheesecakes up to 1–2 days in advance. In fact, they taste even better after chilling overnight, as the texture becomes firmer and more developed.
Still have questions? Leave a comment below — or catch the step-by-step video on Instagram, TikTok, or YouTube.
Happy baking and sweet travels,
🌎 Laila from Baking Borders
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