Compared to baked cheesecakes, no-bake ones are rather tender, kinda mousse-like both in taste and texture. It’s also a lot easier to make them: just prepare the cream cheese part, pour it over the base and chill the whole thing well. And even though if you mention a cheesecake, I think of the baked version straight away, I also love a no-bake ones. This time I have classic “mint-chocolate” minis that are quite pretty in my opinion and very handy for serving. To make them even easier to put together, I used whole Oreos as a base 🙂
The recipe makes 12 mini (cupcake-sized) cheesecakes.
- 12 regular Oreo cookies
- 1 2/3 c + 1 T/ 12.5 oz/ 375 g heavy cream
- 20 g/ small bunch of fresh mint
- 4 t/ 12 g gelatin
- ¼ c/ 1.5 oz/ 60 ml cold water
- 8 oz/ 250 g cream cheese, at room temperature
- 1½ c/ 5.7 oz/ 170 g icing sugar
- 1/3 c/ 2.7 oz/ 80 ml crème de menthe
- green food colouring (optional)
Line a muffin tin with cupcake cups. Place one Oreo cookie in each cup.
Heat the heavy cream in a saucepan over medium heat or in a microwave oven, but do not boil. Add the fresh mint in and let cool completely. Cover with cling film and chill in the fridge at least 4 hrs. Discard the mint.
Bloom the gelatin in cold water, after which melt it over a pan of boiling water (water bath) or pulse in the microwave. Let cool.
In a bowl of a mixer, put together the cream cheese and icing sugar and beat until light. Add the cream in and beat again until thick and creamy. With the mixer running, add the crème de menthe and food colouring, if using. Add the cooled gelatin and beat until smooth.
Fill each cup almost full and smooth the tops.
Chill in the fridge until set, at least 4 hrs.
Not too long before serving, prepare the chocolate ganache.
- 150 g milk or dark chocolate, chopped
- 2 t vegetable oil
- small bunch of fresh mint
Mix the chocolate and oil in a small heatproof bowl. Melt the chocolate over water bath or pulse in a microwave and stir well until combined and smooth. Let cool.
Spoon the ganache on top of each mini cheesecake and decorate with fresh mint.