Are you a sucker for cookies and cream? Then these mini Oreo cheesecake bites are a must-try.
Cheesecake is sweet, rich, and wonderfully creamy. But when you add dark, crunchy, chocolatey Oreos? Oh man, now you’re talking!
Make them for your next holiday party or BBQ, and they’ll fly off the plate.
Mini Oreo Cheesecakes
Whoever came up with the idea of using a whole Oreo cookie to make a cheesecake crust deserves an award.
With this nifty little hack, the effort of baking mini cheesecakes is cut in half.
Not to mention the added yumminess you get from cookies and cream in every bite!
These babies are insanely good with just the Oreo crust and plain, smooth filling.
But if you like texture (and Oreos), the crushed cookies are a no brainer.
Ingredients
Here’s everything you need to make these bite-sized desserts at home. If you have Oreos, you’re halfway there!
- Oreo cookies. These cheesecakes have a whole Oreo cookie as a crust and loads of chopped Oreos in the filling. It’s Oreo madness, and I love it!
- Cream cheese. The classic ingredient to any cheesecake recipe. I like using Philadelphia cream cheese because it yields the most flavor, but you can use your preferred brand as well. Stick to full-fat for best results.
- Sour cream. It counterbalances the density of the cream cheese, resulting in a smooth and creamy filling. Plain Greek yogurt works, too.
- Granulated sugar. You’ll need that sweetness to balance out the tanginess from the cream cheese.
- Vanilla extract. This flavor enhancer works like magic!
- Eggs. They bind the ingredients together and make the cheesecake rise. Just like the cream cheese, be sure to use room-temperature eggs.
How to Make Oreo Cheesecake Bites
These delightful mini Oreo cheesecake bites are almost as fun to make as they are to eat.
Here’s a quick rundown of how quickly they come together. Don’t worry, I’ll get into more detail a little later.
1. Prepare. Preheat the oven to 275 degrees Fahrenheit. Then, line a 12-cup muffin tin with cupcake liners, and place an Oreo at the bottom.
2. Make the cheesecake. Add cream cheese to a bowl, and beat at medium speed until fluffy. Next, add sour cream, sugar, and vanilla extract. Add one at a time, and beat after each addition.
3. Add the Oreos. Mix the chopped Oreos into the cheesecake mixture. Using a spatula, gently stir until well combined.
4. Pour into muffin tins. Pour the batter into the muffin tins until 3/4s full.
5. Bake. Place in the oven, and bake for 20-22 minutes.
6. Cool. Remove them from the oven and place them on a wire rack to cool.
7. Chill. Once at room temperature, pop in the fridge to set for at least 4 hours. Enjoy!
Easy Oreo Cheesecake Bars
Want to make things even easier? Ditch the cupcake tin and make them in a 9×13 baking dish instead!
This way, you can cut them into smaller pieces when you want to feed a larger group.
To make Oreo bars, make an Oreo crust first – blitz 30 Oreos and a drizzle of melted butter in a food processor. Then, press into the bottom of a 9×13 baking pan.
Then, just double the recipe for the cheesecake filling and bake for 45 minutes! Easy peasy.
Tips for the Best Treats
Check out these quick and easy tips and tricks for the perfect mini Oreo cheesecake bite. Even if they aren’t picture-perfect, there are ways to fix that!
- Use room temperature ingredients. Take the sour cream, cream cheese, and eggs out of the fridge for 30 minutes before you bake. Room temperature ingredients will blend together much easier.
- Bake at a low temperature. The oven temperature isn’t a typo – you really are supposed to bake the cheesecakes at 275 degrees Fahrenheit. A low temperature is crucial to avoid cracks.
- The jiggle test. To test for doneness, give the muffin tin a little shake. The edges should be puffy, but the centers should still be slightly jiggly.
- Fix any cracks. Cracks happen. If your cheesecake still ends up with cracks, there’s an easy fix to that: just cover it up with whipped cream or chocolate ganache! Sprinkle chocolate sprinkles for more pizazz.
- Allow them to cool. Don’t pop warm cheesecake in the fridge! Let the cheesecakes cool on a wire rack before chilling. Once they are at room temperature, place them in the fridge.
How to Serve Mini Oreo Cheesecakes
These mini morsels are fantastic on their own. But you can take the flavors over the top with these delicious serving suggestions.
- Whipped cream
- Fresh fruit
- More crushed Oreos
- Sprinkles
- Caramel or chocolate sauce
- Powdered sugar
- Dipped in chocolate
And don’t forget, you can also change the flavor of Oreo!
How to Store
Oreo cheesecake bites are the ultimate make-ahead party or potluck dessert. I think they’re even better the next day! Here are some quick tips on how to store this tasty dessert.
To store. Place the cheesecake bites in an airtight container or a resealable plastic bag (in a single layer). Then, refrigerate them for up to 3-4 days.
To freeze. Place the cheesecake bites on a baking sheet lined with parchment paper and freeze until solid. Then, place them in an airtight container or freezer bag for up to 1-2 months.
Frequently Asked Questions
How to prevent my cheesecake from sinking?
The number one enemy of cheesecake is over-beating. Too many air bubbles in the batter cause the cheesecake to drop in the center while cooling.
To avoid this mishap, go easy on the mixture once the egg has been added.
Is it necessary to remove the Oreo filling?
Not at all! The creamy filling makes the crust even more delightful. But if you want to lessen the sweetness, feel free to scrape it off.
Alternatively, try Oreo Thins!
How should I crush my Oreos?
For a super-fine Oreo mixture, pop them in the food processor.
If you want bigger chunks of Oreo in your bites, give them a rough chop. Place them in a Ziplock bag, and give them a good wallop with a rolling pin!
More Yummy Cheesecake Recipes
Cheesecake Brownies
Philadelphia 3-Step Cheesecake
Double-Layer Pumpkin Cheesecake
No-Bake Oreo Cheesecake
Mini-Cheesecake Bites (5 Flavors)
Oreo Cheesecake Bites
12
servings15
minutes20
minutes266
kcalThere’s intense Oreo flavor hiding in every corner of these tasty little treats. From an Oreo cookie crust to creamy Oreo cheesecake filling, it’s hard to stop at just one.
Ingredients
12 Oreo cookies
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs
6 Oreo cookies, chopped
Instructions
- Preheat the oven to 275 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners. Place a piece of Oreo cookie in each liner.
- Beat the cream cheese at medium speed until fluffy.
- Add the sour cream, sugar, and vanilla extract, and eggs, beating after every addition.
- Mix in the chopped Oreos with a spatula until combined.
- Spoon the cheesecake batter into the muffin tin 3/4 full.
- Bake for 20 to 22 minutes. Transfer the cups onto a wire rack to cool. Refrigerate for 4 hours or until firm.
- Serve, and enjoy!
Notes
- Take the sour cream, cream cheese, and eggs out of the fridge for 30 minutes before you bake.
- Bake at a low temperature to avoid a cracked cheesecake.
Nutrition
- Calories: 266kcal
- Carbohydrates: 21g
- Protein: 5g
- Fat: 19g
- Saturated Fat: 10g
- Cholesterol: 77mg
- Sodium: 201mg
- Potassium: 98mg
- Fiber: 0g
- Sugar: 15g
- Calcium: 49mg
- Iron: 1mg
