Our Mini Cookies and Cream Cheesecake Bites are made of a delicious crumbly chocolate Oreo cookie crust that’s topped with creamy Oreo cheesecake and topped with whipped topping. These mini cheesecakes are the perfect single-serving dessert to cure any sweet tooth!
Mini Cheesecake Bites
Cookies and cream desserts are always a popular option and a favorite for kids and adults alike. Whether it’s in the format of ice cream, cake, cookies, or in this case cheesecake! There’s no denying the creamy filling and chocolate cookie flavors. What’s even better, is that this recipe is so easy to make.
They only take 10 minutes to prep. Then it’s as simple as baking them and letting them chill. They are a tasty single-serving dessert option and they are a lifesaver to have in the freezer when the sweet tooth comes around!
Why We Love Mini Cookies and Cream Cheesecake Bites
- Quick and easy to make
- Single serving size
- Short ingredients list
- Easy Oreo dessert
- Can be stored in the freezer for up to one month
- 10 minute prep time
- Easy to double or triple for a group
Ingredients/Shopping List
- 16 chocolate sandwich cookies (Oreo or generic version)
- 3 tbsp salted sweet cream butter
- 8-ounce cream cheese
- ½ cup granulated sugar
- 3 tbsp sour cream
- 1½ tsp pure vanilla extract
- 1 large egg
- Chocolate shavings (optional)
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How to Make Mini Cookies and Cream Cheesecake Bites
This recipe will come together in about 10 minutes (prep). It’s important to let the cheesecakes rest after baking, before placing them in the fridge for cooling time.
Stir together cookie crumbs and melted butter and spoon this mixture into the bottom of the muffin cups.
Pro-tip: You can line the muffin pan with cupcake liners. This can be a fun way to make them for an occasion, and use a liner that goes with your theme!
Press down to create an even and strong crumb mixture. Bake for 5 minutes on 325 degrees.
PRO-TIP: I like to use the bottom of a small glass to help tap down the Oreo crust.
Beat the cream cheese until smooth. Add sour cream and mix until combined.
Fold in crushed cookie crumbs. Divide the filling between the muffin cups.
Bake for 18 minutes, then let them rest for 30 minutes and place in the fridge for 2 hours to overnight.
Variations / Options / Add-ins
- OREOS: You can use any flavor of Oreo. You could also use a generic type of chocolate cookie instead.
- CREAM CHEESE: If you want to save on calories, you can use reduced-fat cream cheese for this recipe. You won’t notice a difference in the overall flavor or texture!
- TOPPINGS: You can top the cheesecakes with canned whipped topping, chocolate cookies crumbs, chocolate drizzle, or leave them plain.
Tips
- Pro-tip: Instead of cookie crumb crust, you can use a whole chocolate sandwich cookie. Omit the crumbs and the melted butter. Place the cookie in the bottom of the prepared muffin pan, evenly spoon the filling on top of the cookie and bake for 18 minutes.
Frequently Asked Questions
Store any leftovers in an airtight container for up to 5 days. You can freeze the cheesecakes, in an airtight container for up to 1 month. If freezing, allow the cheesecakes to thaw before serving. I love to have these in the freezer for a quick weeknight treat.
One of the great things about using Oreo cookies, is that they are always coming up with fun new flavors. You could use any of the Oreo cookie flavors in this recipe! These mini cheesecakes would be delicious with mint Oreos, red velvet, or even peanut butter. You could also use a different type of generic cookie for this and skip the Oreos altogether.
Other Easy Bite-Size Dessert Recipes
Apple Pie Bites {with Crescent Rolls} | Energy Bites | Mini Cinnamon Roll Cheesecakes | Mini Banana Bread Muffins | Mini Eclair Bites | Caramel Apple Crisp Bites | Flower Pretzel Bites | Pecan Pie Bites | Cinnamon Roll Bites
Mini Cookies and Cream Cheesecake Bites
Ingredients
Crust:
- 12 chocolate sandwich cookies (Oreo or generic version), finely crushed
- 3 tbsp salted sweet cream butter melted
Cheesecake filling:
- 8 ounce cream cheese softened
- ½ cup granulated sugar
- 3 tbsp sour cream
- 1½ tsp pure vanilla extract
- 1 large egg
- 4 chocolate sandwich cookies finely crushed
- Chocolate shavings (optional)
Instructions
Crust
- Preheat the oven to 325*. Generously spray a muffin pan with nonstick spray. Set it aside.
- Using a medium size mixing bowl, stir together the crushed cookie crumbs and melted butter.
- Spoon a tablespoon of the cookie crumb mixture into each of the prepared muffin cups.
- Tamp down the crumb mixture.
- Bake for 5 minutes.
Filling:
- Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 minute or until smooth.
- Add the sour cream and continue mixing until completely combined.
- Add the egg, vanilla extract and granulated sugar, continue mixing until completely combined.
- Fold in the finely crushed cookie crumbs.
- Evenly divide the filling between the muffin cups.
- Bake for 18 minutes. Remove from the oven and allow the cheesecakes to rest for 30 minutes. Refrigerate for 2 hours to overnight.
- Remove the pan from the refrigerator. Carefully remove the cheesecakes from the muffin pan. Top with the chocolate shavings, if you wish to garnish the cheesecakes.
Jenn’s Notes
- You can line the muffin pan with cupcake liners. This can be a fun way to make them for an occasion, and use a liner that goes with your theme!
- Instead of cookie crumb crust, you can use a whole chocolate sandwich cookie. Omit the crumbs and the melted butter. Place the cookie in the bottom of the prepared muffin pan, evenly spoon the filling on top of the cookie and bake for 18 minutes.
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