Mini Oreo No-Bake Cheesecakes are so easy to make and even easier to devour. These are a delicious and perfect summer time treat.
1 1/2cupsCool Whip
1cupheavy whipping cream
1 1/2cupssemi-sweet chocolate chips
Remove 8 Oreos from the package in place in a Ziploc bag, zip up bag and crush the 8 Oreos into crumbles. Set aside.
In a medium mixing bowl beat cream cheese until smooth. Stir in Cool Whip and crumbled Oreos.
Set aside another 6 Oreos from the package for topping.
In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Stir until smooth. Let it cool while you prepare the mini-cheesecakes.
With the remaining Oreos follow the steps below.
Separate the two chocolate wafers of the Oreo, so that just one side will have the white filling, Using an a cookie dough scooper or tablespoon, scoop some of the cream cheese filling and place on either one of the chocolate wafers.
Then place the other wafer right on top of the cheesecake filling. Press down slightly, not too much though you don't want the filling oozing out.
Repeat with the remaining Oreos and cheesecake filling.
Once all the mini cheesecakes are made, dip the mini cheesecakes into the ganache or drizzle over each one. If you choose to dip them, just hold on to one of the wafers and then dip the rest of the cheesecake in until the ganache hits your finger tips and pull out.
Repeat with remaining mini-cheesecakes. Crumble the remaining 6 Oreos that you set aside and sprinkle on top of each cheesecake.
Serve right away or set in the fridge until chocolate is set, about 20-30 minutes.
If you choose to drizzle the ganache and not dip the mini cheesecakes, then make 1/2 of the ganache topping.