No Bake Mini Oreo Cheesecake

Oreo Crust

• 2 1/4 cups crushed Oreos
• 3/4 cup melted butter

Oreo Cheesecake

• 1 cup sugar
• 1 pound cream cheese, softened
• 1/2 packet (or 1 1/8 teaspoon) unflavored gelatin
• 1 Tablespoon water
• 1 teaspoon vanilla
• 1/3 cup heavy cream, whipped
• 1 package Oreos crushed (used for the crust also)

1. Crush a whole package of Oreos. We will use that for the crust and for the cheesecake as well. I used my food processor to crush them,but you can also put them in a bag and hit them with something to crush them. You can use a rolling pin, a pot, or a pan to do this.
2. Measure out 2 1/4 cups of the crushed Oreos and mix it with the melted butter.
3. Put the crust mixture into your pans (silicone muffin pans are best!) and press them down. Put in the fridge while you make the cheesecake.
4. Mix the gelatin and water together, and set aside to bloom for 5 minutes.
5. Cream the cream cheese and sugar together until it is very smooth.
6. Add the vanilla and mix in well.
7. Whip the heavy cream until it reaches a medium peak.
8. Melt the gelatin in the microwave for 10 seconds. Pour into the cream cheese mixture and combine it well.
9. Fold in the whipped heavy cream until it is combined.
10. Add the rest of the crushed Oreos to the cream cheese mixture and combine well.
11. Scoop the cheesecake into each crust cup. Drop the muffin pan on the table multiple times to tap the cheesecake down and get into the cup evenly.
12. Put in the freezer for 3-4 hours or overnight.
13. Pop each cheesecake out, top with whipped cream and crushed Oreos.
14. Keep refrigerated until ready to serve!