Small Batch Cookies and Cream Cheesecake (No-Bake)
This Small Batch Cookies and Cream Cheesecake recipe is made with simple ingredients and is a no bake recipe making it perfect for the warmer months. Using just 5 ingredients and making just 6 slices, this dessert is perfect for Oreo loving small families or couples.
Servings 6 servings
Ingredients
For the base:
- 1 packet (133 grams) oreo biscuits
- 2 tablespoons melted vegan butter
For the filling:
- 1 x 250 gram block cream cheese
- ½ cup sweetened condensed milk
- 1 packet (133 grams) oreo biscuits
- 1 teaspoon vanilla
Instructions
- Line a 8 x 4 inch loaf pan with baking paper, leaving a little of the paper hanging out over the top to make it easy to lift out the cheesecake.
- In a food processor, add 1 packet of Oreo biscuits and crush into fine crumbs. Add the melted butter and mix again until the crumbs are coated and starting to come together.
- Tip the crumbs into the loaf pan and using a spoon or your hand, press the crumbs down until an even layer covers the base. Press it down firmly and then set aside in the fridge.
- Wipe out the bowl of the food processor and add in the second packet of Oreos and again pulse into fine crumbs. Set aside.
- Place the cream cheese into the bowl of a stand mixer with the paddle attachment fitted and begin mixing, slowly before turning up to medium. Whip the cream cheese for at least 5 minutes or until it’s looking really creamy. Stop the mixer and add in the vanilla and half of the Oreo crumbs and continue to whip for another 5 minutes scraping down the sides and bottom of the bowl to make sure the mixture is beating evenly.
- Once this mixture is combined, with the mixer running on medium low, slowly drizzle in the sweetened condensed milk a little at a time. Continue beating until all of the condensed milk has been added and the mixture is smooth.
- Finally, add in the remaining Oreo crumbs, less 2 tablespoons, to the mixture and beat again to combine.
- Pour the mixture into the loaf tin and smooth out evenly with a spoon or spatula and sprinkle over the reserved Oreo crumbs. Place the cheesecake into the fridge to set overnight.
- To remove the cheesecake from the pan, gently pull the excess paper from the long edge and the cheesecake should come out clean. Cut into 6 slices and enjoy!
Notes
I use the Philadelphia lactose free cream cheese block for this recipe. I have not tried a spreadable cream cheese substitute but this may affect the cheesecake from setting so I would recommend the block.
It is so important for the success of this recipe to make sure your cream cheese is at room temperature before starting. To do this quickly, cut the block of cream cheese into cubes and let sit on the kitchen bench until room temperature.
Another important factor in the success of this recipe is the slow addition of the condensed milk so be patient in this step.
Sweetened condensed milk: I use the new plant based version which is made from oat and rice and works perfectly for this recipe. You can use regular if you wish or there is also a coconut milk based version available as another alternative.
I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a ‘buttery’ flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Not from Australia? Check out my US Conversion Guide.