No Bake XOXO Oreo Cheesecakes

Crust

1. Using a food processor or blender, pulse oreos into crumbs. Combine the melted butter with the crumbs and mix until it’s thick.
2. Lightly spray a mini cheesecake pan with non-stick cooking spray. Place a heaping 1/2 tbsp of oreo crumbs in each cheesecake well, and press the mixture down firmly using a spatula. Place in the freezer for 15 minutes to harden.

Cheesecake Filling

1. In a small saucepan over low heat, combine the white chocolate chips and heavy cream. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low.
2. Once melted, remove the pan from the heat and allow it to cool on the counter for 15 minutes.
3. Once the chocolate is cool, combine the melted chocolate, chopped oreos, and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Spoon or pipe the cheesecake mixture into the cheesecake wells. Use a spatula to push the cheesecake into the well and to smooth the top.
4. For best results refrigerate the mini cheesecakes over night, be sure to cover with tinfoil or plastic wrap. 2 hours before serving, move the cheesecakes into the freezer. This will help the cheesecakes harden, making them easier to remove.
5. To remove: Use a finger to press up on the removable buttons, sliding the cheesecakes up and out of the pan. Place the cheesecakes on a small baking sheet and return them to the freezer while you make the chocolate topping.

Chocolate Topping

1. In a small saucepan over low heat, combine the chocolate chips and vegetable shortening. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low. Once the chocolate is melted, add the powdered sugar to the mixture and stir until no lumps remain. The mixture should be thicker at this point. Remove the cheesecakes from the freezer and spoon some chocolate on top of each cheesecake. You want the topping to drip down the sides of the cheesecakes, without being too runny.

Chocolate dipped oreos

1. Begin to melt the chocolate candiquik and vegetable shortening in a small pot over low. It might take 8-10 minutes for the chocolate to melt completely. But keep the temperature on low.
2. To dip, place the oreo in the saucepan with melted chocolate. Use a spoon to spoon chocolate on top of the oreo, if needed. To remove the oreo, use a fork to lift it out of the chocolate. To remove excess chocolate from the oreo on the fork, tap your wrist 2 times with your other hand. Scrape the bottom of the fork on the edge of the saucepan to remove more chocolate, then move the oreo to a baking sheet lined with a silpat or wax paper. Use a toothpick to help get the oreo off the fork and onto the baking sheet smoothly.
3. Continue this process until all of the oreos are dipped. Allow them to harden at room temperature.
4. Once the oreos are cooled and the chocolate has set completely, you can begin to decorate them with the royal icing. To make the royal icing combine the 3 ingredients in a bowl and beat using an electric mixer.
5. I like to transfer my royal icing to a squeeze bottle with a small tip. I feel like it gives me more control when decorating. Use the frosting to decorate each oreo with an XOXO.
6. Before serving: Top each cheesecake with a dollop of cool whip and a chocolate dipped oreo. I used a piping bag to pipe the cool whip on.