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Mini Vegan No Bake Mint Oreo Cheesecakes Recipe

Eat Mini Vegan No-Bake Mint Oreo Cheesecakes in one bite with a creamy mint filling, a crunchy Oreo crust, and a decadent chocolate top!
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 mini cheesecakes

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