Mini Oreo No-Bake Cheesecake

20 Oreos 

4 tablespoons melted butter 

8 oz. cream cheese 

⅓ cup sugar 

⅓ cup sour cream 

2 teaspoons vanilla 

8 oz. (236 ml.) heavy cream 

5 crumbled Oreos, filling removed 

1. Remember to set 5 Oreos aside for the Oreo whipped cream. Crush 20 Oreos as much as possible with a rolling pin. Add to a bowl with melted butter. Mix with a fork. 

2. Scoop 1 spoonful of crushed Oreos into greased cupcake tray. Press down with a spoon to fill any air pockets. 

3. For the cheesecake filling, add the cream cheese, sugar, sour cream, and vanilla to a bowl. Mix well. 

4. Scoop cheesecake into a cupcake tin on top of the Oreo crust. Spread evenly and press with a spoon. 

5. Freeze for ½ – 1 hour. If you want a frozen treat, leave it for an hour or longer. When they feel frozen, remove from the cupcake tin and keep refrigerated until making the whipped cream and serving. 

6. For the Oreo whipped cream, whisk the heavy cream for about 5 minutes until it has “stiff peaks”. That means it holds up and looks like whipped cream (because it is)! This will last up to 1 day in the fridge. 

7. Remove the filling from 5 Oreos. Then crush them. With a spatula, gently fold the crushed Oreos into the whipped cream. Put the whipped cream in a plastic bag and cut one corner. Then you can squeeze it onto your Oreo cheesecakes.