Description
Delightful no-bake mini cheesecakes with creamy orange filling and a crunchy Oreo crust, perfect for summer gatherings.
Ingredients
Scale
- 1 package of Oreo cookies
- 2 tablespoons of melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup orange juice
- Zest of 1 orange
Instructions
- Preheat your oven: Set it to 350°F (175°C).
- Crush the Oreo cookies: Place the cookies in a ziplock bag and crush them into fine crumbs.
- Mix these crumbs with melted butter until it resembles wet sand.
- Press it into the cups: Use a spoon or fingers to press the mixture firmly into the bottom of mini cheesecake cups.
- Make the cream cheese filling: In a mixing bowl, beat the softened cream cheese until smooth.
- Add in the powdered sugar and vanilla, mixing until fully combined.
- Whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture, then add the orange juice and zest.
- Fill the cups: Divide the cheesecake filling evenly over the crusts.
- Refrigerate for at least 4 hours or until set.
- Serve chilled and enjoy!
Notes
Chill all ingredients for a creamier texture. Don’t overmix when folding in whipped cream.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg