Oreo Cheesecake Bites

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Oreo cheesecake bites pack a chocolate cookie crust, a creamy cookies and cream filling and a swirl of whipped cream into one little dessert you can make the day before a party.

Prep Time20

Cook Time18

Cool and Chill Time4 30

Total Time5 8

Course: Dessert

Cuisine: American

Servings: bites (makes 24 to 30)

Calories: 139kcal

Author: Jennifer Fishkind

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

Notes

Tips:

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.

Storage:

I keep the bites in a sealed container in the fridge for up to 1 week. For the freezer, I leave the tops plain and pack them in a freezer-safe container for up to 2 months, then thaw them overnight in the fridge and add the whipped cream and mini Oreos right before serving.

Nutrition