Table of Contents
- Key Takeaways
- Why You’ll Love These Mini Oreo Cheesecakes
- The Magic of No-Bake Desserts
- Hosting Made Easy with Sweet Treats
- Chocolate Mousse Dreams: A Decadent Finish
- Betty’s Top Tips for Cheesecake Success
- Bringing It All Together
Key Takeaways
These Mini Oreo Cheesecakes are the perfect combination of creamy cheesecake, rich chocolate mousse, and a crunchy Oreo crust—all without turning on the oven! Ideal for parties, quick gatherings, or whenever your sweet tooth calls, this easy recipe is one you’ll keep coming back to.
Why You’ll Love These Mini Oreo Cheesecakes
If you’re on the hunt for easy recipes that look impressive but take little effort, you’ve found a winner. These cheesecakes are made with simple ingredients and require no baking, making them one of the best sweet easy recipes to whip up on short notice. Whether you’re planning dinner recipes for friends or just want something sweet to treat yourself, this dessert is a guaranteed hit.
The Magic of No-Bake Desserts (Quick and Easy Recipes)
One of the reasons this recipe is a favorite on Betty Cooks (https://www.bettycooks.com) is that it fits perfectly into the category of quick and easy recipes. You won’t need to preheat the oven or worry about cracks in the cheesecake. Just chill and serve. It’s no surprise that this is one of the most bookmarked air fryer desserts easy recipes among our readers—minus the air fryer, of course!
Hosting Made Easy with Sweet Treats (Food Receipt Easy Recipes)
When hosting guests, dessert often becomes a last-minute stress point. That’s why having easy recipes like this in your back pocket is essential. It’s a food receipt easy recipe that can be made in advance, allowing you to focus on entertaining and enjoying time with your loved ones. The individual servings make them perfect for parties or buffet-style setups.
Chocolate Mousse Dreams: A Decadent Finish (Sweet Easy Recipes)
The chocolate mousse layer takes this dessert to another level. Velvety, rich, and smooth, it complements the cheesecake filling beautifully. And because it’s also no-bake, it keeps everything in the realm of sweet easy recipes—just like you love them. You can even get creative with toppings like whipped cream, chocolate shavings, or a drizzle of caramel.
Betty’s Top Tips for Cheesecake Success
Author Betty from Betty Cooks has made this recipe countless times, and here are her top tips: Always use room-temperature cream cheese for a smooth filling, don’t rush the chilling time, and make sure your mousse is completely cooled before adding it to the cheesecake. These tricks ensure every bite is smooth, creamy, and absolutely irresistible.
Bringing It All Together
Whether you’re planning dinner recipes or simply craving a luxurious treat, this dessert delivers. These Mini Oreo Cheesecakes are one of those easy recipes you’ll want to add to your regular rotation. From prep to presentation, it’s a joy to make and even better to eat. Don’t forget to explore more sweet easy recipes and food receipt easy recipes on Betty Cooks!
Easy Recipes: Mini Oreo Cheesecakes with Chocolate Mousse
Ingredients
For the Oreo Crust
- 22 Oreo cookies
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Chocolate Mousse
- 3.5 oz semi-sweet chocolate, chopped
- 3/4 cup heavy whipping cream (divided)
- 1/4 teaspoon vanilla extract
Instructions
Prepare the Oreo Crust
- Line a 12-count muffin tin with paper liners.
- Pulse Oreo cookies into fine crumbs using a food processor.
- Mix in melted butter and press about 1 tablespoon of the mixture into each muffin liner.
- Place in the freezer to set while making the filling.
Make the Cheesecake Filling
- In a medium bowl, beat cream cheese with powdered sugar and vanilla until smooth.
- In another bowl, beat the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until combined.
- Spoon the filling onto the prepared crusts and smooth the tops.
- Refrigerate for at least 2 hours or until set.
Prepare the Chocolate Mousse
- Heat 1/2 cup of heavy cream in a saucepan until hot but not boiling.
- Pour over the chopped chocolate and let sit for 1–2 minutes, then stir until smooth.
- Let cool to room temperature.
- Whip remaining 1/4 cup of cream to soft peaks and fold into the cooled chocolate mixture with vanilla.
- Pipe or spoon mousse over the chilled cheesecakes.
- Chill until ready to serve.
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