I’ve been trying to cook extra delicious things lately, to pique the appetite of my mother-in-law who is visiting us (really, she’s visiting her grandchild. We’re kind of incidental to that. It’s rather sweet!). I think I’ve got the meal bit down pat, but I’m trying to come up with delicious desserts as well, to put some meat on her bones (she’s ill, unfortunately). So I came up with these admittedly calorie-dense Cherry & Vanilla Oreo No Bake Mini Cheesecakes, but can I just say, they’re worth every calorie!

Dedicated readers will know I have a thing for Oreos, given that I’ve made Surprise Inside Oreo Cupcakes, as well as my own Copycat Oreos. But let me tell you about these Cherry & Vanilla Oreo No-Bake Mini Cheesecakes! These little morsels of deliciousness have a vanilla Oreo base. You don’t even need to do anything — it’s a literal vanilla Oreo cookie base. Then, we top it with a no bake cream cheese cheesecake mixture, made even more delicious by the addition of the cream filling of the vanilla Oreos. And then we top that with cherry pie filling, for a sweet, creamy, tangy, and crunchy mouthful of deliciousness! You have been warned, they are addictive! I made a dozen one evening. Forty-eight hours later, they were all gone. (And my mother-in-law had eaten a full serving!)

Are they delicious? Well, I gave one to my sister and she loved it. And I gave one to my mother at dinner, and then pressed her to take another home with her. Normally she would decline appreciatively, but this time she accepted. So they must be extra delicious! And addictive. Have I mentioned that they’re addictive? They are definitely full of sugar, and when that sugar hits your brain, your dopamine sensors will happily go haywire and want more! So not really the sort of treat to help you meet any New Year’s weight loss goals, but definitely the treat you want to eat if you want comfort food. Mmm…so creamily delicious! Worth temporarily stalling my post-partum weight loss for!

Let’s get to making some!

 

Please note that these are soft cheesecakes. They have to be served cold, and they really do need the 12 hours in the fridge before they can be served, unless you layer them in a custard cup and serve them that way. But if you want to serve them in cupcake liners, foil ones would be best. I used regular paper liners, and just made sure I had the cheesecake set for the full 12 hours. But you do you, boo!

As the main flavour of the cheesecake is vanilla, you could easily switch up the topping to whatever flavour is your favourite. Blueberry? Or perhaps a swirl of whipped chocolate ganache? Or a dollop of whipped cream and a sprinkle of multi-coloured non-pareils? If you make this recipe, let us know in the comments how you topped it!

Next Post: Probably my Easy Tex-Mex Potatoes. So easy. So, so easy. And vegan! 

Linking Up at Full Plate Thursday!