September 14, 2023
Review RecipeOreo Cheesecake Bites
Indulge in the creamy decadence of Oreo cheesecake bites, where velvety cheesecake meets a chocolatey cookie crust, creating bite-sized delights that are irresistibly delicious.
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If you are craving a dessert that’s both easy and extraordinary, look no further than our Oreo cheesecake bites. Creamy, chocolatey, and downright delightful, these little treats are a dessert lover’s dream.
Oreo Cheesecake Bites Ingredients
Cream cheese forms the velvety base of the filling, delivering a rich, creamy texture we adore. Sour cream adds a tangy richness, perfectly offsetting the sweetness of the dessert.
Oreo cookies pull double duty, serving as the crust while infusing a delightful crunch into the filling.
Together, these components create a combination of flavors and textures that make these bites truly irresistible.
You’ll need:
For The Filling:
- 2 (8-ounce) packages of cream cheese, softened
- ⅔ cups of granulated sugar
- ½ cup of sour cream
- 1 teaspoon of vanilla extract
- 2 eggs
- 10 standard Oreo cookies, finely chopped
For The Crust:
- 25 Oreo cookies
- 4 tablespoons of melted butter
For The Topping:
- ½ cup of heavy whipping cream
- 2 tablespoons of powdered sugar
- 25 mini Oreos for decorating (and Oreo crumbs, if desired)
Substitutions and Additions
GRANULATED SUGAR: Experiment with brown sugar for a slightly caramelized flavor or a sugar substitute for a lower-calorie version.
SOUR CREAM: Swap it with Greek yogurt for a tangy twist.
OREO COOKIES: While Oreos are iconic, you can switch to your favorite cookies to create unique flavor combinations in this mini cheesecake recipe.
CRUST: You can substitute a graham cracker crust for the Oreo cookie crust.
How To Make This Oreo Cheesecake Bites Recipe
To make these mini Oreo cheesecakes, the first step is to make the cookie crust before topping it with the cheesecake filling and baking.
OUR RECIPE DEVELOPER SAYS
Make sure your ingredients are at room temperature so you don’t end up with lumps in the cream cheese mixture.
STEP ONE: Preheat the oven to 325°F.
PRO TIP:
For the smoothest cheesecake and the least likelihood of it cracking, place a pan of water on the rack underneath the pan while they’re baking.
STEP TWO: Line an 8×8 square baking pan with a parchment paper overhang.
STEP THREE: In a large mixing bowl, beat room temperature cream cheese until smooth and fluffy with an electric mixer.
STEP FOUR: Add sugar, sour cream, and vanilla extract and beat until fully combined.
STEP FIVE: Add one egg at a time and stir by hand until combined.
PRO TIP:
Overbeating the cheesecake batter will add too much air to the batter, leading to it puffing during baking and then cracking while cooling. I always switch to a spatula and mix the rest by hand once I add the first egg.
STEP SIX: Fold in the chopped Oreos.
STEP SEVEN: In the bowl of a food processor, blitz the Oreo cookies until broken down into fine crumbs. Add the melted butter and run the food processor until combined.
STEP EIGHT: Press the Oreo cookie crumbs into an even layer in the base of the prepared pan.
STEP NINE: Spread the cheesecake mixture over the cookie crumb base.
STEP TEN: Bake for 35-40 minutes until the center of the cheesecake is just set and looks dry across the top.
It will change from a wet sheen to more of a matte finish across the top. The cheesecake will still be slightly wobbly in the center.
STEP ELEVEN: Allow cheesecake to cool to room temperature (about 30 minutes), then place in the refrigerator to chill for at least four hours or overnight.
STEP TWELVE: To make the whipped cream, whip heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.
STEP THIRTEEN: After the cheesecake is fully chilled, lift by the parchment paper and place it on a cutting board. Cut the cheesecake into 1-1½ inch squares.
STEP FOURTEEN: Pipe whipped cream onto the tops of each cheesecake square and top with a mini Oreo cookie.
PRO TIP:
You can leave the cheesecake bites plain on top or use squirt whipped cream for easy serving.
How To Serve
Serve these Oreo cheesecake bites as a delightful dessert at your next family gathering, along with a scoop of vanilla ice cream, impressing your loved ones with their creamy, chocolatey decadence.
Elevate your afternoon tea with a platter of these bite-sized delights, pairing them with your favorite tea, coffee, or hot chocolate for a sweet midday treat.
Make your birthday celebrations unforgettable with a platter of these mini cheesecakes. Serve them with our Oreo milkshakes for plenty of Oreo goodness.
We have lots of cheesecake recipes to satisfy any craving. Try our mini blueberry cheesecake and mini pecan cheesecake bites.
MORE DESSERT RECIPES
Storage
Here are a few guidelines for storing these cheesecake bites to enjoy later.
MAKE AHEAD: You can prepare these Oreo mini cheesecakes ahead of time and store them in an airtight container in the refrigerator for up to one week or in the freezer for up to two months.
IN THE FRIDGE: If you’ve got leftovers, keep them in the fridge. They’ll stay fresh for about a week.
IN THE FREEZER: To freeze, place these little cheesecakes in an airtight container with parchment paper between layers. They’ll last for up to two months.
REHEATING: If you want to enjoy them warm, pop them in the microwave for a few seconds or let them thaw in the fridge overnight.
Why We Love This Recipe
NOSTALGIC TWIST: The classic Oreo cookie crust adds a fun, nostalgic element to the creamy cheesecake.
CROWD-PLEASER: These Oreo cheesecake bites never fail to delight both kids and adults alike.
This mini Oreo cheesecake bites recipe is a masterpiece that combines simplicity with indulgence. With their creamy cheesecake filling, a chocolatey Oreo crust, and a touch of nostalgia, they offer a symphony of flavors and textures that’s hard to resist.
Frequently Asked Questions
Is it necessary to use a food processor for the crust?
While a food processor makes it easier, you can also crush the cookies in a sealed plastic bag using a rolling pin.
Can I use flavored Oreos for the crust?
Absolutely! Experiment with different Oreo flavors for unique variations.
How do I prevent cracks in the cheesecake?
Avoid overbeating the mixture, and use a water bath by placing a pan of water in the oven while baking.
Can I make this mini Oreo cheesecake recipe without eggs?
You can try using egg substitutes, but it may alter the texture slightly.
Do I have to refrigerate them for four hours, or can I eat them sooner?
Chilling them for at least four hours ensures the best texture, but you can enjoy them sooner if you can’t wait.
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Oreo Cheesecake Bites
Indulge in the creamy decadence of Oreo cheesecake bites, where velvety cheesecake meets a chocolatey cookie crust, creating bite-sized delights that are irresistibly delicious.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 5 hours
Servings 25
Ingredients
Filling
- 16 ounces cream cheese, softened
- ⅔ cups granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 eggs
- 10 standard Oreo cookies, finely chopped
Crust
- 25 Oreo cookies
- 4 tablespoons melted butter
Topping
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 25 mini Oreos and Oreo crumbs, for decorating if desired
Instructions
- Preheat the oven to 325°F.
- Line an 8×8 square baking pan with a parchment paper overhang.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add sugar, sour cream, and vanilla extract and beat until fully combined.
- Add 1 egg at a time and stir by hand until combined.
- Fold in the chopped Oreos.
- In the bowl of a food processor, blitz the Oreo cookies until broken down into fine crumbs. Add the melted butter and run the food processor until combined.
- Press the cookie crumbles into an even layer in the base of the prepared pan.
- Spread the cheesecake mixture over the cookie crumb base.
- Bake for 35 to 40 minutes until the center of the cheesecake is just set and looks dry across the top (it will change from a wet sheen to more of a matte finish across the top). The cheesecake will still be slightly wobbly in the center.
- Allow cheesecake to cool to room temperature (about 30 minutes), then place in the refrigerator to chill for at least 4 hours or overnight.
- To make the whipped cream, whip heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.
- After the cheesecake is fully chilled, lift by the parchment paper and place it on a cutting board. Cut the cheesecake into 1-1½ inch squares.
- Pipe whipped cream onto the tops of each cheesecake square and top with a mini Oreo cookie.
Notes
- Make sure your ingredients are at room temperature so you don’t end up with lumps in the cream cheese mixture.
- For the smoothest cheesecake and the least likelihood of it cracking, place a pan of water on the rack underneath the pan while they’re baking.
- Overbeating the cheesecake batter will add too much air to the batter, leading to it puffing during baking and then cracking while cooling. I always switch to a spatula and mix the rest by hand once I add the first egg.
- You can leave the cheesecake bites plain on top or use squirt whipped cream for easy serving.
Nutrition
Calories: 267kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 191mg | Potassium: 107mg | Fiber: 1g | Sugar: 19g | Vitamin A: 418IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 4mg
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