Mini Oreo Cheesecakes (Gluten-Free + Dairy-Free!)
If you love Oreos and cheesecake (um, who doesn’t?!), these no-bak Mini Oreo Cheesecakes are about to be your new favorite dessert. They’re gluten-free, dairy-free, nut-free, vegan, and easy to make—basically, a win for everyone! Plus, they have a Paleo and Keto option, so no one has to miss out on the fun.
I’m always looking for simple, crowd-pleasing desserts that don’t require a ton of effort. And let me tell you, these little cheesecakes are SO EASY. No complicated techniques or baking skills required. We’re talking just a few basic ingredients, a little chilling time, and boom—rich, creamy, Oreo-filled goodness that tastes like a dream.
The Ingredients
These cheesecakes get their rich and creamy texture from vegan cream cheese and vegan whipping cream, which keep them dairy-free but still incredibly luscious. A touch of powdered sugar and vanilla brings that classic cheesecake sweetness, while gluten-free Oreos add the perfect cookies-and-cream flavor. The crust? Just crushed gluten-free Oreos mixed with melted vegan butter—no baking needed!
- Dairy-free heavy cream: This is an essential ingredient and no, coconut cream will not work for this. But, the good news is vegan heavy cream has become wonderfully easy to find! Use vegan heavy cream like this one from Target or Walmart, or Trader Joe’s sells one as well!
- Powdered sugar: For sweetening the whipped cream. For Keto or Paleo, use powdered monk fruit sugar.
- Gluten-free Oreos: The base of the crust; they provide that classic Oreo dessert flavor. Use single-stuffed Oreos. Gluten-free Oreos are pretty easy to find now at Walmart, Target, or Winco. Or you can use your favorite chocolate sandwich cookie of choice. For a Keto pie, use a Keto chocolate sandwich cookie like this one (Note: Many Keto products are NOT gluten-free + dairy-free. The one linked is, but please check your packaging). For Paleo, use Simple Mills chocolate sandwich cookies.
- Vanilla: Can use pure vanilla extract, imitation vanilla, or vanilla paste (I love the one from Trader Joe’s).
- Melted vegan butter: To bind the crust together. My favorite vegan butter is this one from Walmart. You can use ghee instead of vegan butter, but please keep in mind ghee works for many with a dairy-sensitivity, it is NOT vegan or appropriate for those with dairy allergies.
- Vegan Cream Cheese: I love using Violife, as it’s also nut-free. It does have lentil protein. I also like the flavor of Daiya cream cheese, which I can find at Walmart. If you need a cream cheese with Paleo ingredients, use Kitehill Cream Cheese (but is nut-based). I do NOT like the flavor of Miokos dairy-free cream cheese.
Why You’ll Love These Mini Oreo Cheesecakes
✔ Dairy-Free & Gluten-Free – Made without dairy or gluten, so they’re easy on sensitive stomachs.
✔ Nut-Free – No nuts here, making them school-safe and allergy-friendly. Be sure to use a nut-free cream cheese like Daiya or Violife.
✔ Vegan & Plant-Based Option – Swap the powdered sugar for a plant-based sweetener and use all vegan ingredients to make these 100% vegan.
✔ Paleo Option? – While these are a little more indulgent than typical Paleo desserts, you can make a Paleo version using grain-free chocolate cookies and a dairy-free, refined sugar-free sweetener.
✔ No-Bake & Super Easy – Minimal effort, no oven needed, and perfect for make-ahead treats!
How to Make Them
These cheesecakes come together in just three simple steps:
- Make the crust – Crush the gluten-free Oreos and mix them with melted vegan butter, then press them into a muffin tin to form the base.
- Whip up the filling – Beat vegan cream cheese, vegan whipping cream, powdered sugar, and vanilla until light and fluffy. Fold in crushed gluten-free Oreos for extra cookies-and-cream goodness!
- Chill & enjoy – Spoon the filling onto the crust, chill for a few hours, and then dig in!
Perfect for Any Occasion
These Mini Oreo Cheesecakes are the ultimate no-fuss dessert for birthdays, holidays, or just when you need a little sweet treat in your life. Plus, they store beautifully in the fridge or freezer, so you can always have a batch ready to go!
If you’re looking for a gluten-free, dairy-free, nut-free, and plant-based dessert that actually tastes amazing, these are it. Give them a try—I promise they won’t last long!
Mini Oreo Cheesecakes (Gluten-free + Dairy-free)
Equipment
- 1 12-cup muffin tin ideally use silicone, or you can use 12 foil muffin liners if you don't have a silicone muffin pan.
Ingredients
- 23 Gluten-free Oreos divided
- 4 tablespoons vegan butter melted
- 3/4 cup heavy vegan cream
- 3/4 cup powdered sugar divided; or monk fruit powdered sugar for Keto or Paleo
- 8 ounces dairy-free cream cheese
- 1 teaspoon vanilla
Instructions
- In a food processor, blend until fine crumbs 15 Oreos. Add melted butter and blend again until well combined. I also use the food processor afterwards to crush the additional 8 Oreos into fine crumbs, which you will add in step 4 to the filling.Don't have a food processor? You can crush Oreos with some persistence in a large ziptop bag with a kitchen mallet or a rolling pin. Just make sure to keep at it until fine crumbs.
- Spoon 1.5 tablespoons of the crumb mixture into the bottom of muffin tin cups (silicone) or muffin liners (use if you don't have a silicone pan). I do this with a 1.5 tablespoon cookie scoop. Pack down until flat, I use the back of a measuring cup to help with this. Put the muffin tin in the fridge while you make the filling.
- To make the filling, add the 3/4 c cream, 1/2 c powdered sugar, and 1 t vanilla to a large mixing bowl. Beat on high speed (I cover with a towel to prevent splatter) until there are stiff peaks.
- In another mixing bowl, add cream cheese and remaining 1/4 c powdered sugar. Whip on high speed for 1 minute until combined and whipped fluffy. Gently combine together the cream cheese mixture, whipped cream mixture, and the 8 Oreos crushed into fine crumbs.
- Take muffin tin out of the fridge and add about a 1/4 c of the cream cheese mixture to each muffin cup. Press it down evenly in each cup, I do this by covering with plastic wrap and pressing down until it's spread evenly.
- Chill for at least 4 hours, up to overnight. If desired, top with additional whipping cream (made to carton instructions - I whipped up another 3/4 cup heavy cream), Oreo crumbs, and a full Oreo (pictured)
Notes
Nutrition
Your recipes are always so delicious, easy and absolutely so good!! Thankyou for your recipes!
This absolutely made my day — thank you! I’m so glad you find the recipes easy *and* delicious, that’s always the goal. I truly appreciate you taking the time to leave such a kind review, it means more than you know! 💛
These are AMAZING! Even my kiddo that usually turns her nose up to gf/df desserts said she’d pay money for this! They looked amazing and tasted even better.
YESSS, what a compliment from your kiddo—that’s the ultimate win! So glad these were a hit. Thanks so much for trying them and leaving such a rave review!