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Oreo cheesecake bites are my favorite way to make cookies and cream cheesecake, and each one tastes like a little slice in a couple of bites. You get a chocolatey Oreo crust, a smooth, creamy, slightly tangy filling full of cookie bits, and fluffy whipped cream on top. There’s no slicing, no forks and no messy serving.
I’ve always loved turning familiar treats into fun desserts, and Oreos were a favorite in my house when my boys were growing up. These Oreo cheesecake bites are the kind of dessert I love making for birthday parties, family get-togethers and holiday dessert trays, because every one is already its own little serving.
I make these in a mini muffin tin with a layer of Oreo crumbs pressed into every liner, so each bite has a real cheesecake crust under the filling. A lot of Oreo cheesecake recipes drop a whole cookie into a regular cupcake liner instead, which makes a bigger, thicker cup. These cookies and cream cheesecake bites stay small enough to eat in two bites.
If cookies and cream is your favorite flavor, my Oreo cheesecake cookies bake it into a soft cookie, and the rest of my easy cheesecake recipes are all in one place.
PARTY FAVORITE
My Make-Ahead Party Dessert That Looks Bakery-Made
When I’m entertaining, I want a dessert I can make ahead, and these Oreo cheesecake bites are made for that. I like to bake them the day before, let them chill plain in the fridge, and save the whipped cream and mini Oreos for shortly before serving.
I take the liners off so you can see the layers of chocolate Oreo crust and creamy cheesecake, and with a swirl of whipped cream and a mini Oreo on top, they look like something from a bakery. They’re homemade, and they’re super easy for everyone to grab off the platter.
Picking the Cream Cheese, Oreos and Cream
- Cream cheese: I use full-fat cream cheese and let it soften on the counter first, because cold cream cheese leaves little lumps all through the filling. I’d stay away from reduced-fat cream cheese here, since it can change how the filling sets and how it feels when you bite in.
- Oreo cookies: I stick with classic Oreos for the crust and the filling, since I haven’t tested this recipe with other Oreo flavors. The whole cookie goes into the food processor, cream filling and all, the same way I make my Oreo pie crust, so the crumbs hold together once the butter goes in. I only tested these with the Oreo crust, but a graham cracker crust like the one on my classic mini cheesecakes can take its place if that’s what you have.
- Sour cream: I add a little sour cream to the filling because it gives these bites that slightly tangy cheesecake flavor. If you’re out, plain Greek yogurt is an easy swap. It’s the one I suggest for my classic mini cheesecakes, though I haven’t tested it in these bites.
- Heavy whipping cream: I whip my own topping with a little powdered sugar until it holds stiff peaks, so it pipes neatly and stays put on top. If piping isn’t your thing, whipped cream from a can is fine, or you can serve them bare.
- Mini Oreos: I had trouble finding the little bags of mini Oreos at the grocery store, but a 3.5-ounce snack container had the right amount. It covered all 30 bites with about 3 cookies left over.
How to Make Oreo Cheesecake Bites
Step 1: Make the Oreo Crumb Mix
Line a mini muffin tin with mini cupcake liners, then blitz the Oreos into fine crumbs and run the food processor again with the melted butter until the crumbs look damp.
Step 2: Press the Crust
Press about a teaspoon of the crumb mix into each liner and pack it down flat with the bottom of a shot glass. Don’t worry if a little crumb mix is left over.
Step 3: Mix the Cheesecake Filling
Beat the cream cheese on its own until there are no lumps left and it looks light, then mix in the sugar, sour cream and vanilla. I put the mixer away before the egg goes in and stir the egg and chopped Oreos in with a spatula, because whipping extra air into the filling makes the bites rise in the oven and then split on top as they cool.
Step 4: Fill and Bake
Spoon about a tablespoon of filling over each crust and bake. Start checking at 15 minutes, and pull them once the tops have lost their shine and the middles are barely set, no more than 160°F in the center.
Step 5: Cool, Then Chill
Leave the bites in the pan on the counter for about 30 minutes, until they’re room temperature, then put the pan in the fridge for 4 hours at the very least, or overnight. They need the full chill to firm up before they come out of the pan.
Step 6: Top With Whipped Cream
Whip the cream until it holds soft peaks, add the powdered sugar and keep whipping until the peaks stand up stiff. Lift the chilled bites out of the tin, pipe a swirl on each one and finish it with a mini Oreo.
How Long They Keep and How to Freeze Them
I keep these mini cookies and cream cheesecakes in a sealed container in the fridge for up to 1 week, and I leave them plain until I’m ready to top them.
To freeze them, leave the tops plain and pack them in a freezer-safe container for up to 2 months. Thaw them overnight in the fridge, then add the whipped cream and mini Oreos.
More Mini Cheesecakes and Cheesecake Bites
- Mini Red Velvet Cheesecake
- Cinnamon Roll Cheesecake Bites
- Carrot Cake Cheesecake Bites
- Mini Snickers Cheesecakes
- Easy No-Bake Cheesecake Bites
Oreo Cheesecake Bites
Ingredients
Filling:
- 8 ounces package cream cheese softened
- ⅓ cup granulated sugar
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 1 egg
- 5 standard Oreo cookies finely chopped
Crust:
- 12 Oreo cookies
- 2 tablespoons melted butter
Topping:
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 24 to 30 mini Oreos for decorating (and Oreo crumbs, if desired)
Instructions
- Heat the oven to 325°F.
- Put a mini cupcake liner in each cup of a mini muffin tin.
- Put the cream cheese in a large bowl and beat it until there are no lumps and it looks light and fluffy.8 ounces package cream cheese
- Beat in the sugar, sour cream and vanilla until everything is mixed together.⅓ cup granulated sugar, ¼ cup sour cream, ½ teaspoon vanilla extract
- Stir in the egg by hand with a spatula until you can’t see any streaks.1 egg
- Gently stir the chopped Oreos into the filling.5 standard Oreo cookies
- Pulse the 12 Oreo cookies in a food processor until they turn into fine crumbs. Pour in the melted butter and give it a few more pulses, until all the crumbs look damp.12 Oreo cookies, 2 tablespoons melted butter
- Spoon 1 teaspoon of the crumb mixture into each liner and pack it down flat. The bottom of a shot glass makes this easy.
- Top each crust with 1 tablespoon of the cheesecake filling.
- Bake for 15 to 18 minutes, until the tops are no longer shiny and the centers are barely set. The centers should not go past 160°F.
- Leave the cheesecakes in the tin for about 30 minutes, until they’re room temperature, then move them to the fridge for 4 hours at minimum, or overnight.
- For the topping, whip the heavy cream until it holds soft peaks. Add the powdered sugar, then keep whipping until the peaks stand up stiff.½ cup heavy whipping cream, 2 tablespoons powdered sugar
- When the cheesecakes are completely cold, lift them out of the tin and set them on a serving platter.
- Pipe a swirl of whipped cream on each one and finish it with a mini Oreo.24 to 30 mini Oreos
Jenn’s Notes
- I let the cream cheese, sour cream and egg sit out until they’re room temperature, so the filling mixes up smooth with no lumps.
- As soon as the egg goes in, I put the mixer down and finish with a spatula. Beating more air into the filling makes the bites rise in the oven, then crack once they cool.
- A 3.5-ounce snack container of mini Oreos is about right for decorating 30. For a shortcut, use whipped cream from a can, or serve them with no topping at all.
- If you’d rather have a graham cracker crust, it can stand in for the Oreo crust.
