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 Time20

Cook Time40

Cool/Chill Time4

Total Time5

Course: Dessert

Cuisine: American

Keyword: Oreo Cheesecake Bites Recipe

Servings:

Calories: 267kcal

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 8x8 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