Mini Non-Dairy Oreo Cheesecakes

Elizabeth Kurtz Elizabeth Kurtz
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These cheesecakes are so good, they taste like they’re made with dairy cream cheese. Since they’re made as individual portions, this recipe is perfect for dressier occasions that warrant a plated dessert.

1h 30m 12
Easy Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Wheat

Directions

Prepare the Crust

  1. Preheat oven to 325 degrees Fahrenheit. Spray a 12-cup mini cheesecake pan with cooking spray and set aside.

  2. In a food processor, pulse 12 Oreos to make fine crumbs. Add margarine and pulse until mixture is somewhat clumpy.

  3. Evenly distribute in the mini cheesecake pan, making sure to press down firmly to create even crusts. Bake five minutes and set aside to cool.

Prepare the Cheesecake Filling

  1. In an electric mixer, beat cream cheese until smooth. Add sour cream, sugar, and vanilla extract. Mix until well combined, scraping down the sides of the mixer bowl as needed.

  2. Add the egg and mix on low speed until just combined. Fold in the six crushed Oreos.

  3. Evenly distribute the cheesecake filling between the 12 crusts.

Bake and Chill the Cheesecakes

  1. Bake 15–17 minutes, until cheesecakes are just set.

  2. Remove from the oven and cool at least one hour at room temperature.

  3. Cover cheesecakes tightly with plastic wrap and transfer to the refrigerator to chill at least two to three hours and up to overnight.

  4. Right before serving, top each cheesecake with whipped cream and half an Oreo.

Credits

Tips:
These cheesecakes can also be made in a 12-cup muffin pan (you may need to adjust the cook time), but for best results, use a 12-cup mini cheesecake pan.

Make ahead: This recipe can be frozen for up to three months.

Description:
Photography by Chay Berger

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1 Comment

chani •

Can it be converted to dairy?

Avigael Levi Kosher.com Team •
Reply to chani

For sure.

chani •
Reply to Avigael Levi

Is there any way to prepare with th whipped cream in advance If I want it for shavous?