Mini Vegan No Bake Mint Oreo Cheesecakes Recipe
Today we are making Mini Vegan No Bake Mint Oreo Cheesecakes! If you’re a fan of creamy, minty desserts with a delightful chocolate crunch, these Mini Vegan No-Bake Mint Oreo Cheesecakes are about to become your new favorite treat. Combining the classic charm of Mint Oreos with a silky, no-bake cheesecake filling, this recipe is as easy to make as it is delicious. With a cool mint flavor, hints of chocolate, and an irresistible Oreo crust, these mini cheesecakes are perfect for any occasion, from cozy nights in to festive gatherings.
What makes this recipe truly special is its simplicity and versatility. The Oreo crust provides a rich, chocolatey base, while the mint cheesecake filling delivers a smooth, fresh contrast. A touch of green food coloring gives these desserts a pop of vibrant color, making them visually appealing and fun. Best of all, they’re entirely vegan, using plant-based cream cheese, cool whip, and chocolate, so everyone can enjoy them without compromise.
These mini cheesecakes are also a no-bake wonder, requiring minimal effort and no oven time. Whether you’re a beginner in the kitchen or an experienced baker, you’ll appreciate how quickly these come together. With their individual serving size and decadent layers, they make an impressive dessert that’s as delightful to look at as it is to eat. Get ready to wow your taste buds with these minty, chocolatey treats!
Why You’ll Love These Mini Mint Oreo Cheesecakes
No-Bake Simplicity with Maximum Flavor: With no oven required, these cheesecakes are a hassle-free treat that you can whip up in no time. The combination of a rich Oreo crust, smooth mint cheesecake filling, and luscious chocolate topping ensures every bite is bursting with layers of flavor, making them a show-stopping dessert without the fuss.
Individually Portioned Minty Bliss: These mini cheesecakes are the perfect single-serving desserts, eliminating the need to slice and serve. Their bite-sized format makes them easy to enjoy while still delivering all the creamy, mint-chocolate goodness of a full-sized cheesecake. Perfect for parties or a little indulgence at home, they’re as convenient as they are delicious.
Substitutions
Vegan Butter: Melt Organics is my go-to for salted vegan butter sticks. These melt really well for this recipe! You can swap in with your favorite brand of vegan butter (make sure it’s salted, or add a pinch of salt into the melted butter, if it’s not).
Chocolate Chips: Use vegan semisweet chocolate chips, chunks or a chopped chocolate bar. Make sure there’s no milk or milk powder added to the chocolate (so it’s vegan). Swap in with dark chocolate, which will be a bit more bitter (60-70% dark chocolate would be okay, anything more might be too dark).
Vegan Cream Cheese: Choose your favorite brand of vegan cream cheese. Brands like Violife or Kite Hill work well and will give your cheesecakes a rich, creamy texture without compromising flavor.
Vegan Cool Whip: This is not aerosol whip, but rather frozen whipped cream. I used So Delicious brand of CocoWhip, which made the filling light and airy. You can use your favorite brand of frozen vegan whipped cream, or coconut cream which can be found in a can.
Although coconut cream is very rich and will lend a creamy texture, it has an underlying coconut flavor, which some people will find stronger than others.
Agave Nectar: Use pure maple syrup instead of agave nectar.
Oat Milk: Swap in your favorite neutral plant-based milk, such as cashew milk or soy milk.
No Bake Mint Oreo Cheesecakes Recipe Notes
- To make it easier to lift the cheesecakes out, use mini muffin liners or grease the pan with a neutral oil, such as refined coconut oil (which doesn’t smell or taste like coconuts) or avocado oil.
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If you make these Mini Vegan No Bake Mint Oreo Cheesecakes, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Mini Vegan No Bake Mint Oreo Cheesecakes Recipe
Equipment
- Mini Muffin Tray
- Small Blender
- Small stovetop pot
- Rubber Spatula
Ingredients
For the Oreo Crust
- 6 Oreos
- 1 tbsp vegan butter melted
For the Mint Cheesecake Filling
- ¼ cup vegan cream cheese at room temperature
- 1½ tbsp agave nectar
- ⅛ tsp mint extract
- 1 drop green food coloring
- ¼ cup vegan cool whip
- 4 Oreos
For the Chocolate Topping
- 4 tbsp vegan semisweet chocolate chips
- 2 tbsp oat milk
Instructions
For the Oreo Crust
- Melt the vegan butter, then blend the Oreos and butter in a blender until a crumbly texture forms. It should easily press together to form a crust.
- Lightly grease a mini muffin tray with a neutral oil (such as avocado oil), or line it with mini muffin liners.
- Evenly split the crust and firmly press it down into 8 muffin trays.
For the Mint Cheesecake Filling
- Blend together all ingredients, except the Oreos, in a small blender, until smooth. Crush the Oreos, then add them in and pulse until they are tiny pieces.
- Evenly pour the mixture over the 8 mini cheesecake crusts.
For the Chocolate Topping
- In a small stovetop pot over medium-low heat, add in the chocolate topping ingredients.
- Use a rubber spatula to gently mix around the chocolate until melted.
- Once the chocolate is melted, turn off the heat and evenly pour over the cheesecakes.
- Place the tray in the refrigerator for at least 6 hours.
- Once firm, remove the cheesecakes from the tray and serve!
Notes
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Storage
- Store in an airtight container in the refrigerator or freezer for up to one week.
- Did you make this recipe? Tag @peanut_palate on Instagram and hashtag it #peanutpalate
