Ingredients
Equipment
Method
- Step 1: Prepare the Base
- First things first, grab a small saucepan and melt that 50g of dairy-free butter or margarine over low heat. Once it’s nice and melted, take it off the heat and pour it into a medium heat-proof mixing bowl.
- Next, it’s cookie time! Take 150g of your Oreo cookies and pop them into a blender or food processor. Whiz them up until they're fine, beautiful crumbs. Pour these cookie crumbs right into your melted butter and stir it all together with a wooden spoon or spatula until every crumb is coated. It'll smell heavenly!
- Now, for the fun part! Firmly press this cookie mixture into each cup of your cookie cup tin (a standard 12-cup muffin tin lined with paper or silicone cupcake liners works perfectly). You want a nice, even layer. Once they’re all set, pop those tins into the freezer while you get the creamy filling ready. This helps the crust firm up perfectly.
- Step 2: Prepare the Cheesecake Filling
- In a separate medium bowl, combine your 260g of dairy-free whipping cream and 160g of softened dairy-free cream cheese. Start whipping on low speed, then gradually increase to high. Keep going until the mixture is wonderfully thick and holds its shape.
- Grab those remaining 8 Oreo cookies and blend them up until they're fine crumbs. Add these delicious crumbs to your whipped cream cheese mixture and give it another quick whip to fully combine.
- Now for the neat trick: Transfer your gorgeous cheesecake filling to a piping bag. If you have a large round tip nozzle, use it! If not, no worries at all – just snip off the tip of the piping bag to create a good opening. This makes filling the cups super easy and mess-free.
- Pipe that decadent cheesecake filling evenly into each of your waiting cookie cups. Once they're full, use an offset spatula (or the back of a spoon if you don’t have one) to level the tops.
- Pop those beauties into the freezer for at least 4 hours, or until they’re firm to the touch. If you’re using push-up tins, simply push up the bases to release the cheesecakes.
- Step 3: Prepare the Topping & Decorate
- Once your cheesecakes are firm, transfer them to the refrigerator to defrost ever so slightly while you prepare the final flourish.
- Whip your 20g of dairy-free whipping cream in a bowl on high speed until it’s thick and fluffy.
- Transfer this whipped cream to a piping bag fitted with an open star tip nozzle (or again, just snip the tip!). Pipe a beautiful swirl of cream on top of each cheesecake.
- Finally, for the grand finale: Decorate each cheesecake with half an Oreo and a sprinkle of crumbled cookies. They’re now ready to impress!
Notes
This recipe is incredibly flexible for substitutions and additions. For the cookie crust, use graham crackers, digestive biscuits, chocolate chip, or shortbread cookies. For the filling, swirl in peanut butter, caramel, or mint extract. For toppings, consider chocolate shavings, fresh berries, or chocolate/caramel sauce. Mix in mini chocolate chips, chopped nuts, or crushed candies.
Crucial tips for success: Don't skip freezing the crust and finished cheesecakes for stability. Ensure dairy-free cream cheese is at room temperature for a smooth filling. Avoid over-whipping the cream and cream cheese. A piping bag (or a Ziploc with a snipped corner) makes filling neat and even. These cheesecakes can be prepared ahead and frozen.
Store leftover cheesecakes in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the finished cheesecakes (without whipped cream topping) in an airtight container for up to 1 month. Thaw in the refrigerator for a few hours before serving and add fresh whipped cream and decorations.