No-Bake | Cookies & Cream Cheesecakes

🌎  Earth Day themed  🌎

Yield: 24 Prep Time: 25 minutes Total Time: 3 hours, 25 minutes

Ingredients

• 32 Oreo Cookies or Similar

  • 16 Whole Cookies

  • 16 Cookie Shells - Outer Cookie Pieces from 8 Whole Oreos

  • 16 Cookie Stuffings - Inner Cream from 16 Whole Oreos

• 64 g Unsalted Butter, Melted

• 288 g Heavy Cream, Keep Cold

• Pinch of Salt

• 454 g (or one 16 oz package) Cream Cheese, At Room Temperature

• 48 g Powdered Sugar

• 88 g Sour Cream

• 1 Tbsp Vanilla Extract

• Gel Food Coloring, Blue & Green

Recipe

Make the Crust

1. Line a muffin pan with cupcake liners.

2. Place the whole Oreos and cookie shells in a plastic bag and crush them with a rolling pin until fine crumbs form. Pour into a bowl and mix in the melted butter.

3. Scoop 12g (or 1 Tbsp) of the crumb mixture into each cupcake liner. Press the crumbs firmly down with your fingertips or the bottom of a cup.

4. Place in the freezer while you prepare the filling.

Make the Filling

1. In a mixer bowl fitted with a whisk attachment, whip the heavy cream and a pinch of salt on high speed until it reaches stiff peaks (about 6-9 minutes). Set aside.

   Laila’s Tip: If your cream is not whipping and staying liquid then place it in the fridge for 10 minutes or in the freezer for 1-2 minutes. Heavy cream should be 10°C (or 50°F) to whip properly.

2. In another mixer bowl fitted with a paddle attachment, beat the cream cheese, cookie stuffings, and powdered sugar until smooth and creamy (about 2-3 minutes).

3. Add the sour cream and vanilla extract then mix until combined and no lumps remain (about 1-2 minutes).

4. Divide the filling into two bowls. Add gel food coloring to each bowl to make one blue and one green. Mix until well combined.

   Laila’s Tip: Make these colors a bit darker as they will lighten up in the next step from the white whipped cream. It’s best to do this now as mixing in more color later will remove all the air the whipped cream is trying to bring in.

5. Using a spatula slowly fold half of the whipped cream into the blue cheesecake filling until just combined. Then do the same to the green cheesecake filling.

6. Remove the muffin pan from the freezer. Alternate scooping the colored cheesecake filling into each cup. Each cup should have around 38g of filling and 15 mm (or ½ in) of space between the filling and the top of the liner.

7. Tap the bottom of the pan on the counter to level out the filling and swirl it with a spoon to give it a marbled look.

8. Refrigerate for at least 3 hours or until fully set.

   Laila’s Tip: DO NOT FREEZE as this throws off the filling’s setting process and texture. Also the longer it rests the better! I found it to be the perfect texture at around 12 hours.

9. Serve chilled as these are no-bake and will start to soften after about 30 minutes from being taken out of the fridge.

Still have some questions about the Recipe? Checkout the baking video on Instagram, TikTok, and YouTube OR send me a message through the Contact page.

Happy Baking!