Creamy and indulgent no-bake Vegan Peanut Butter Oreo Mini Cheesecakes – featuring an Oreo cookie crust, a luscious peanut butter filling, and a decadent chocolate drizzle and cookie crumb topping.
About Vegan Peanut Butter Oreo Mini Cheesecakes
Do you remember that unforgettable scene in “The Parent Trap” where the twins, Annie and Hallie, huddled together at camp, secretly sharing a stack of Oreos generously smeared with peanut butter? It was a moment of pure childhood magic, and it left us all craving that delightful combination of creamy peanut butter and crunchy cookies.
Well, dear readers, prepare to relive that moment and satisfy your sweetest cravings. We’ve taken that nostalgic treat to the next level, transforming it into a mouthwatering dessert that’s not only vegan but also no-bake! Say hello to our Vegan Peanut Butter Oreo Mini Cheesecakes – a heavenly fusion of rich, velvety cheesecake and the irresistible pairing of Oreos and peanut butter.
Picture this: a luscious peanut butter filling nestled between layers of chocolate Oreo goodness, all in adorable mini cheesecake form. These bite-sized treats are the perfect indulgence for any occasion. Whether you’re craving a sweet escape, planning a cozy night in, or just want to impress your friends and family with your baking prowess, these cheesecakes are your ticket to dessert paradise.
No need to even turn on the oven or spend hours in the kitchen – we promise this recipe is as easy as it is delicious.
If you are looking for something different try one of these other chocolatey recipes: Vegan Molten Chocolate Lava Cakes and The BEST Vegan Chocolate Chip Cookies
Jump to:
- About Vegan Peanut Butter Oreo Mini Cheesecakes
- Why You’ll LOVE These Vegan Mini Cheesecakes
- Ingredients and Substitutions
- Special Equipment to Make this Recipe
- Gluten-Free Vegan Peanut Butter Oreo Mini Cheesecakes
- How to Make Recipe – Step by Step
- Tips and Variations
- Common Questions about Vegan Peanut Butter Oreo Mini Cheesecakes
- Want to save these mini cheesecakes for later? Here’s how!
- Vegan Peanut Butter Oreo Mini Cheesecakes (No Bake!)
Why You’ll LOVE These Vegan Mini Cheesecakes
Oreo Cookie Surprise: We’ve taken the classic Oreo cookie and given it a starring role as the base of these mini cheesecakes. That means with every bite, you’ll experience the satisfying crunch of the iconic chocolatey sandwich cookie. It’s a delightful surprise that sets these cheesecakes apart from the rest!
No-Bake Marvel: Life can be hectic, and we get it. That’s why we’ve made these mini cheesecakes entirely no-bake. No need to fuss with ovens or complicated baking techniques. Just mix, assemble, and chill. It’s a fuss-free dessert that saves you time and leaves your kitchen cool and collected.
Vegan Heaven: We believe that being vegan doesn’t mean giving up on your favorite treats. Our Vegan Peanut Butter Oreo Mini Cheesecakes are entirely plant-based, dairy-free, and egg-free. They’re proof that you can enjoy creamy, dreamy cheesecake goodness without compromising your values or taste buds.
Party Pleasers: Hosting a gathering or special event? These mini cheesecakes are perfect for impressing your guests. Their individual servings are not only adorable but also make portion control a breeze. Your friends and family will be asking for seconds, so be prepared to share the recipe!
Perfectly Portioned: These mini cheesecakes are not only adorable but also perfectly portioned. Each one is a single-serving delight, making them ideal for satisfying your sweet tooth without overindulging. Plus, they’re great for sharing, or not – we won’t judge if you keep them all to yourself!
Ingredients and Substitutions
- Oreo Cookies: Oreo cookies are the star of the show in this recipe. These classic chocolate sandwich cookies have a sweet, slightly salty, and unmistakably rich cocoa flavor. If Oreos aren’t available, you can use an off-brand chocolate sandwich cookie instead. There are several options available, like these Great Value ones from Walmart.
- Vegan Cream Cheese: Vegan cream cheese is the creamy base of our cheesecake filling. It mimics the texture and taste of traditional cream cheese without the dairy. If you can’t find vegan cream cheese, you can make your own using silken tofu blended with a bit of lemon juice and salt. Alternatively, try a cashew-based cream cheese, such as Miyoko’s Creamery.
- Creamy Peanut Butter: Creamy peanut butter adds a rich, nutty flavor that pairs perfectly with the chocolatey Oreo base. If you have a nut allergy or prefer a different nut butter, almond butter or cashew butter can work as tasty alternatives.
- Powdered Sugar: Powdered sugar adds sweetness and helps achieve a smooth texture in the cheesecake filling. You can substitute powdered coconut sugar for a less refined option. Just make sure it’s finely ground to avoid graininess.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Vanilla Extract: Vanilla extract enhances the overall flavor profile with its warm, aromatic notes. If you’re feeling adventurous, try using almond extract for a unique twist on the flavor.
- Coconut Cream: Coconut cream adds a velvety richness to the filling, making it extra luscious. If you don’t have coconut cream, you can use full-fat coconut milk and scoop out the creamy layer that separates at the top.
- Non-Dairy Chocolate Chips: Vegan chocolate chips are used to drizzle the tops of the mini cheesecakes. You can use chopped dark chocolate or even carob chips if you prefer a different chocolatey flavor.
- Coconut Oil: Coconut oil is used to help melt and drizzle the chocolate topping smoothly. You can substitute refined coconut oil for a neutral flavor or use vegan butter as an alternative.
Special Equipment to Make this Recipe
With these basic kitchen tools and equipment on hand, you’re all set to embark on your mini cheesecake-making adventure.
- Muffin Tin: You’ll need a standard muffin tin to create these mini cheesecakes. Make sure it has 12 cups for the perfect portion sizes. If you don’t have one, consider using silicone muffin molds for easy removal and a non-stick experience.
- Cupcake Liners: To prevent the cheesecakes from sticking to the muffin tin, use 12 cupcake liners. They not only make for easy removal but also add a pop of color to your final presentation.
- Stand Mixer or Electric Mixer: While you can mix the ingredients by hand, a stand mixer with a paddle attachment or an electric mixer will save you time and effort. It ensures that your vegan cream cheese, peanut butter, powdered sugar, and vanilla extract are blended perfectly into a smooth and creamy filling.
- Spatula: You’ll need a spatula for gently incorporating the chopped Oreo cookie crumbs into the cheesecake mixture. It’s a crucial tool for achieving that delightful cookie crunch within the filling.
- Microwave or Double Boiler: To melt the vegan chocolate chips for drizzling, you can use a microwave or a double boiler on the stovetop. The choice is yours, but either method will work just fine.
- Refrigerator: You’ll need access to a refrigerator to chill the cheesecake bites for at least 2-3 hours, allowing them to set properly. This step is essential for the perfect texture.
Gluten-Free Vegan Peanut Butter Oreo Mini Cheesecakes
With one simple adaptation, you can savor the incredible flavors and textures of these mini cheesecakes without worrying about gluten. Replace the standard Oreos with the gluten-free version. Many other brands now offer gluten-free versions of sandwich cookies, such as Glutino. Ensure that the ones you choose are certified gluten-free to eliminate any cross-contamination risks.
How to Make Recipe – Step by Step
- Prepare Your Muffin Tin and Cupcake Liners
Start by lining a standard muffin tin with 12 cupcake liners. This not only prevents the mini cheesecakes from sticking but also adds a touch of flair to your final presentation. Place one whole Oreo cookie at the bottom of each liner. You’ll love the delightful surprise this creates in every bite!
- Create the Creamy Cheesecake Filling
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the softened vegan cream cheese, creamy peanut butter, powdered sugar, and vanilla extract together until the mixture is incredibly smooth and well combined. This is where the magic starts to happen, as the creamy peanut butter blends harmoniously with the vegan cream cheese, creating a luscious base for your mini cheesecakes.
- Add the Coconut Cream
Now, it’s time to introduce the coconut cream, which adds a velvety richness to the filling. Beat the coconut cream into the cream cheese mixture until it’s fully incorporated.
- Incorporate the Cookie Crumbs
Here’s where the fun truly begins: take 8-10 Oreos and give them a rough chop. Gently sprinkle half of these cookie crumbs into the mixture. Using a spatula, blend them in until they are thoroughly combined. This is where the cheesecake filling gets its irresistible crunch.
- Assemble Your Mini Cheesecakes
With your creamy filling ready to go, it’s time to assemble the mini cheesecakes. Spoon the cheesecake mixture onto the Oreo crust in each muffin liner, filling each about ¾ full. This ensures that every bite is perfectly balanced with creamy and crunchy textures.
- Top with More Oreo Cookie Crumbs
To enhance the Oreo experience, sprinkle the top of each cheesecake with more Oreo cookie crumbs. This adds an extra layer of chocolatey goodness and provides a visual hint at the deliciousness that lies beneath.
- Drizzle with Melted Vegan Chocolate
For that finishing touch, melt the vegan chocolate chips. You can do this in the microwave for around 1 minute or use a stovetop double boiler. Once melted, drizzle the smooth chocolate over the top of each cheesecake bite. It’s not only visually stunning but also adds an extra layer of decadence.
- Chill and Set
Now, exercise a bit of patience as you place the muffin tin in the refrigerator for at least 2-3 hours. This crucial step allows the cheesecakes to set properly and achieve the perfect creamy texture.
- Enjoy Your Vegan Peanut Butter Oreo Mini Cheesecakes!
Once the cheesecake bites are set, carefully remove them from the muffin liners and place them in an airtight container in the refrigerator. Now, it’s time to indulge in the irresistible flavors and textures of these Vegan Peanut Butter Oreo Mini Cheesecakes.
Tips and Variations
- Use a Cookie Scoop for Perfect Portions: When spooning out the cheesecake filling onto the Oreo crust, consider using a cookie scoop. This handy tool ensures that each cheesecake gets the same amount of filling, resulting in evenly sized and beautifully uniform mini cheesecakes. Plus, it’s a fun way to get the kids involved in the kitchen!
- Room Temperature Ingredients for Creamy Texture: For the creamiest cheesecake filling, ensure your vegan cream cheese, peanut butter, and coconut cream are at room temperature before you start mixing. Room temperature ingredients blend more smoothly, resulting in a luxurious and lump-free filling. If you’re short on time, you can gently warm them in the microwave for a few seconds, but be careful not to overheat.
- Experiment with Cookie Varieties: While classic Oreos work wonderfully, don’t hesitate to experiment with different varieties. Swap them out for Blackout Cake flavored or these amazing Peanut Butter Pie ones for a unique twist on the recipe. You might discover a new flavor combination you adore!
- Share the Joy: These mini cheesecakes are ideal for gifting. Arrange them in a decorative box or tin, tie it with a ribbon, and surprise your loved ones with a delicious and thoughtful homemade treat. They’ll appreciate the effort and the scrumptious results!
Common Questions about Vegan Peanut Butter Oreo Mini Cheesecakes
Absolutely! You can use natural peanut butter, but keep in mind that it may result in a slightly different texture and flavor compared to using creamy peanut butter. Natural peanut butter tends to be thicker and can sometimes separate. To achieve a creamier consistency and a more traditional peanut butter flavor, consider using a natural peanut butter that is well-mixed or blending it before adding it to the recipe.
If your melted chocolate is too thick for drizzling, you can add more coconut oil to thin it out. Start with just a teaspoon of coconut oil and stir well until you reach the desired drizzling consistency. On the other hand, if the chocolate is too thin, you can let it cool for a few minutes, and it will naturally thicken as it cools. Be cautious not to overheat it, as this can lead to a grainy texture.
Yes, you can definitely make these mini cheesecakes without a stand mixer or electric mixer. While using one of these appliances can make the process faster and easier, you can achieve the same results with a good old-fashioned hand mixing. Just be sure to use a sturdy wooden spoon or a silicone spatula and put a little extra elbow grease into it to ensure all the ingredients are well combined and the filling is smooth.
Want to save these mini cheesecakes for later? Here’s how!
To store leftover Vegan Peanut Butter Oreo Mini Cheesecakes, place them in an airtight container and keep them in the refrigerator. They can be stored for up to 3-4 days. For longer storage, consider freezing them. When storing in the refrigerator, it’s a good idea to separate the cheesecakes with parchment paper or plastic wrap to prevent them from sticking together.
These mini cheesecakes are perfect for making ahead and freezing. After they’ve set in the refrigerator, wrap each cheesecake individually in plastic wrap and place them in an airtight container or a freezer-safe bag. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply thaw them in the refrigerator for a few hours before serving.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Peanut Butter Oreo Mini Cheesecakes (No Bake!)
Ingredients
- 20-22 Oreo cookies
- 16 oz vegan cream cheese softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup coconut cream
- ¼ cup vegan chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line a muffin tin with 12 cupcake liners. Place a whole Oreo into each muffin liner.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the vegan cream cheese, peanut butter, powdered sugar, and vanilla extract together until smooth.
- Add the coconut cream to the cream cheese mixture and beat again until well combined. Roughly chop 8-10 Oreos and incorporate half of the cookie crumbs into the mixture by gently sprinkling them and blending with a spatula until thoroughly combined.
- Spoon the cheesecake mixture onto the Oreo crust in each muffin liner, filling each about ¾ full. Sprinkle the top of each cheesecake with more Oreo cookie crumbs.
- Melt the vegan chocolate chips and coconut oil in a microwave-safe bowl for around 1 minute or on a stovetop using a double boiler. Drizzle the melted chocolate over the top of each cheesecake bite.
- Place the muffin tin in the refrigerator for at least 2-3 hours, or until the cheesecake is set.
- Once the cheesecake bites are set, remove them from the muffin liners and place them in an airtight container in the refrigerator.
Notes
- Store any leftover Vegan Peanut Butter Oreo Mini Cheesecakes in an airtight container in the refrigerator for up to three days. To freeze, place them on a baking sheet until firm, then transfer to an airtight container or resealable freezer bag. They can be stored in the freezer for up to three months. Thaw in the refrigerator before serving.
- Ensure your vegan cream cheese, peanut butter, and coconut cream are at room temperature for a smoother and creamier texture.
- For evenly portioned mini cheesecakes, consider using a cookie scoop when spooning out the filling onto the Oreo crust.
