No-Bake Cookie Dough Oreo Cheesecakes

Posted on February 17, 2014  |  Print Recipe

Individual no-bake cheesecakes full of edible cookie dough chunks and sitting on top of a cookie dough Oreo crust

No-Bake Cookie Dough Oreo Cheesecakes

I don’t have a lot of pictures for you today (this dessert was not photogenic, but it was tasty!) and I am having major writer’s block.  I’ll just blame the winter, it seems to be the cause of most problems lately.

I’ll tell you this much, though, these mini cheesecakes are pretty fantastic.  Maybe I would put them in a parfait form next time just to make them a little prettier.  I do have some extra cookie dough in my freezer so that might not be the worst idea…

No-Bake Cookie Dough Oreo Cheesecakes

 

No-Bake Cookie Dough Oreo Cheesecakes
 
Individual no-bake cheesecakes full of edible cookie dough chunks and sitting on top of a cookie dough Oreo crust
Author:
Recipe type: Dessert
Makes: 12 mini cheesecakes

Ingredients
  • ½ batch Chocolate Chip Cookie Dough Balls (see below)
  • 12 Cookie Dough Oreos
  • 454g (2 8-ounce packages) cream cheese (light or regular), at room temperature
  • 177 milliliters (3/4 cup) sweetened condensed milk (fat free is okay)
  • 5 milliliters (1 teaspoon) vanilla extract

Instructions
  1. Line a muffin tin with cupcake liners; place a an Oreo on the bottom of each
  2. Make cheesecake filling; in the large bowl of an electric mixer with a whisk attachment, beat cream cheese for several minutes until smooth and creamy
  3. Add sweetened condensed milk and vanilla; mix until combined
  4. Remove bowl from mixer and use a spatula to fold in cookie dough balls
  5. Use a ladle or large cookie dough scoop to distribute filling over each Oreo
  6. Cover with seran wrap and chill in overnight

Notes
Enjoy within one week
Cheesecakes might be a little messy, just be careful when you unwrap them

 

No-Bake Cookie Dough Oreo Cheesecakes
 
Author:
Recipe type: Dessert

Ingredients
  • 113g (1/2 cup / 1 stick) unsalted butter, softened
  • 117g (~1/2 cup) light brown sugar, firmly packed
  • 53g (~1/4 cup) granulated sugar
  • 30 milliliters (2 tablespoons) milk
  • 130g (~1 cup) all-purpose flour
  • 1g (1/4 teaspoon) table salt
  • 65g (~1/3 cup) mini semi-sweet chocolate chips

Instructions
  1. Beat butter and sugar until light and fluffy; stir in milk
  2. Gradually stir in flour and salt just until combined
  3. Stir in chocolate chips
  4. Use a teaspoon to scoop dough and roll into balls (1/2 teaspoon to 1 teaspoon in size); Place in an airtight container and chill in freezer until ready for use

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