If you love Oreos and can never say no to cheesecake, then this Oreo Cheesecake Bites Recipe is about to become your new dessert obsession! Imagine a creamy, velvety mini cheesecake layered on top of an Oreo cookie base, with extra chunks of Oreos folded right into the batter and sprinkled on top for good measure. Everything is baked right in a muffin tin, giving you perfect, portable little bites of bliss. It’s the kind of treat that will wow at parties, disappear at family gatherings, and satisfy every sweet tooth craving—with minimal effort and just a handful of ingredients!
Ingredients You’ll Need
One of the best things about this Oreo Cheesecake Bites Recipe is how simple and accessible the ingredients are. Each one pulls its weight—whether it’s the tang of cream cheese, the crunch of Oreos, or the sweet vanilla aroma—creating layers of flavor in every bite.
- Oreo cookies: These are the star of the show, forming both the crust and the signature cookies-and-cream flavor inside and on top.
- Cream cheese (16 ounces, softened): Creates that rich, smooth cheesecake center—let it reach room temperature for easy mixing and the best texture.
- Sugar (1/2 cup): Sweetens the cheesecake just enough to complement the Oreos without overpowering them.
- Eggs (2 whole): Help set the cheesecake and give each bite a creamy, custardy finish.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the overall flavor profile—just a splash makes a big difference.
- Extra Oreo cookie crumbs (about 3/4 cup, chopped): Folded into the batter and sprinkled as a topping, these bring that unmistakable cookies-and-cream texture and look.
- Muffin pan and paper liners: Essential for shaping and easily removing your cheesecake bites.
- Mixing bowls, spatula, and electric hand mixer: Basic tools that make mixing the batter a breeze and ensure everything blends together perfectly.
How to Make Oreo Cheesecake Bites Recipe
Step 1: Prep Your Pan
Start by preheating your oven to 350 degrees F. Line a standard muffin pan with 16 paper liners and place one whole Oreo cookie into the bottom of each liner. This will become the delicious, crunchy base for your cheesecake bites and keep everything neat and easy to serve.
Step 2: Mix the Creamy Filling
In a large mixing bowl, use an electric hand mixer to beat together the softened cream cheese, sugar, eggs, and vanilla extract for about 2 to 3 minutes until smooth and creamy. This is the foundation of your Oreo Cheesecake Bites Recipe, so don’t skimp on the blending—a silky batter makes all the difference.
Step 3: Add the Oreo Pieces
Gently fold in about 3/4 cup of chopped Oreos using a spatula. You want a combination of larger chunks and smaller crumbs, so don’t use a food processor here; a knife works best. Reserve a few tablespoons of these crumbs for sprinkling over the top just before baking, for extra texture and that irresistible cookies-and-cream look.
Step 4: Fill and Top
With a tablespoon, spoon the cheesecake mixture evenly over each Oreo in the prepared muffin cups—about two tablespoons per cup tends to be just right. Sprinkle the reserved Oreo crumbs over the top of each one for a picture-perfect finish.
Step 5: Bake and Chill
Bake the mini cheesecakes for 14 to 16 minutes, or until the centers are set but not over-baked (a little wobble is ideal). Let them cool in the pan for at least 30 minutes, then carefully remove the wrappers. For the best flavor and texture, chill the cheesecake bites in the refrigerator for at least 2 hours before serving—this makes them even more luscious and easy to handle.
How to Serve Oreo Cheesecake Bites Recipe
Garnishes
For the ultimate treat, sprinkle extra crushed Oreos or a light dusting of powdered sugar on top right before serving. A dollop of whipped cream and a mini Oreo cookie also makes a playful and inviting finish. Drizzling a bit of chocolate or caramel sauce can take these little bites totally over the top!
Side Dishes
These bites are a crowd-pleaser all on their own, but you can serve them with fresh berries or a fruit coulis for a burst of brightness and color. If you’re creating a dessert spread, they pair perfectly alongside chocolate-dipped strawberries or vanilla ice cream.
Creative Ways to Present
You can nestle each cheesecake bite into mini cupcake wrappers for a classy look at parties, or display them on a tiered dessert stand for extra wow-factor. For birthdays or celebrations, try adding colorful sprinkles or edible gold dust to make your Oreo Cheesecake Bites Recipe shine.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake bites store beautifully! Simply place them in an airtight container and keep refrigerated for up to 4 days—they taste even better once they’ve had some extra time to chill and set.
Freezing
If you’re planning ahead, these Oreo Cheesecake Bites freeze exceptionally well. Let them cool completely, then arrange them in a single layer in an airtight container (or wrap individually in plastic wrap). Freeze for up to 2 months, and thaw in the fridge overnight before serving for best results.
Reheating
Since these are meant to be enjoyed cold, there’s no need to reheat. If you’re craving a touch of warmth, you can let one sit at room temperature for 15 to 20 minutes before enjoying, but they’re truly at their best chilled.
FAQs
Can I use low-fat cream cheese in this Oreo Cheesecake Bites Recipe?
You absolutely can swap in low-fat cream cheese, though the bites may be a touch less creamy and rich. They’ll still satisfy those cookies-and-cream cravings beautifully.
What’s the best way to crush Oreos for the filling?
Roughly chopping the cookies by hand with a knife works perfectly, giving you a nice mix of big and small pieces for great texture. Avoid using a food processor, which tends to make crumbs too fine for this recipe.
How do I know when the cheesecake bites are finished baking?
They’re done when the middles are set but still slightly wobbly when you jiggle the pan. Over-baking can dry them out, so check them at around 14 minutes for best results!
Can I make this Oreo Cheesecake Bites Recipe gluten free?
Absolutely—you can use gluten-free chocolate sandwich cookies instead of regular Oreos to make these bites completely gluten-free. The rest of the ingredients are naturally gluten-free already.
Can I add other mix-ins to the cheesecake batter?
Definitely! While Oreos are classic, you can fold in mini chocolate chips, chopped peanut butter cups, or even swirl in a bit of caramel for a creative twist on this recipe.
Final Thoughts
If you’re looking for an effortless, crowd-pleasing dessert with major wow-factor, you can’t go wrong with this Oreo Cheesecake Bites Recipe. They’re creamy, crunchy, and packed with Oreo goodness in every single bite. Don’t be surprised if these disappear faster than you can say “cookies and cream”—give them a try and watch them become your new go-to sweet treat!
Print
Oreo Cheesecake Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 cheesecake bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Oreo Cheesecake Bites are a delightful treat featuring a creamy cheesecake filling studded with Oreo cookie pieces, baked to perfection in a muffin pan. With just 5 simple ingredients, this dessert is quick and easy to make, ideal for any occasion.
Ingredients
For the Cheesecake Crust
- 16 Oreos
For the Cheesecake Filling
- 16 ounces cream cheese, softened (2- 8 ounce packages)
- 1/2 cup sugar
- 2 whole eggs
- 1 tsp. vanilla extract
- 3/4 cup Large and small Oreo cookie crumbs (about 6 Oreos)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F. Line a cupcake baking pan with 16 paper liners, placing one Oreo cookie in each liner.
- Mix cheesecake filling: In a large bowl, beat cream cheese, sugar, eggs, and vanilla until smooth. Fold in Oreo cookie crumbs.
- Fill cupcake cups: Spoon cheesecake mixture onto Oreos, sprinkle with more cookie crumbs.
- Bake: Bake for 14-16 minutes until set. Cool, remove liners, and refrigerate before serving.
Nutrition
- Serving Size: 1 cheesecake bite
- Calories: 210
- Sugar: 14g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Your email address will not be published. Required fields are marked *