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These Oreo Cheesecake Bites are a great dessert option when you want an individual dessert to share. Creamy and rich these Mini Oreo Cheesecakes are awesome!
These Oreo Cheesecake Bites are a great dessert. Make them for a party, because individual cheesecakes are everyone’s favorite!
Rich and creamy with a Oreo crust and Oreo infused cheesecake filling these mini cheesecakes will be a huge hit.
Table of Contents
- How to make Oreo Cheesecake Bites:
- Ingredient Notes:
- Directions:
- Can I make these cheesecakes ahead of time?
- How long do these cheesecakes last?
- Can I customize the toppings on these cheesecakes?
- How should I store these cheesecakes?
- Can I freeze these cheesecakes?
- Try some of my other Cheesecake recipes:
- Oreo Cheesecake Bites Recipe
How to make Oreo Cheesecake Bites:
Start by making your Oreo crust. Fill your cupcake liners with the crust and refrigerate to set. Once that is made, make your cheesecake filling.
After the crust has set, fill the cupcake liners with the cheesecake filling and place back in the refrigerator to set again. When ready to serve top with whipped cream and mini Oreos.
Ingredient Notes:
Crust:
- 16 Oreo Cookies – crushed.
- 1/2 Stick Salted Butter – melted.
Cheesecake Filling:
- Cream Cheese – softened.
- Whipped Topping – thawed.
- Granulated Sugar
- Vanilla Extract
- 12 Oreo Cookies – crushed.
Topping:
- Whipped Cream – Optional.
- Mini Oreos – Optional.
Directions:
Step One – Prepare a 12-cup muffin tin by lining it with cupcake liners and set aside.
Step Two – Use a food processor to pulse Oreos for crust only until they reach a fine texture. Mix cookie crumbs with melted butter.
Step Three – Fill each cupcake liner with about 2 tablespoons of the crumb mixture using a tablespoon, then press the crumbs firmly into place with the back of a spoon.
Step Four – Place the muffin tin in the refrigerator to allow the mixture to set.
Step Five – Add Oreo for filling to the food processor and pulse until Oreos are crumbs.
Step Six – Use a hand mixer, blend the softened cream cheese until smooth and creamy. Add sugar and vanilla, mixing until fully incorporated.
Step Seven – Carefully fold in the whipped topping and crushed Oreo cookies.
Step Eight – Remove the muffin tin from the refrigerator and fill each liner with the Oreo cheesecake mixture.
Use a butter knife to level off the tops. Return the tin to the refrigerator for 4 hours to let the cheesecakes set.
Step Nine – Optional, top the cheesecakes with whipped cream and mini-Oreo cookies then serve.
Can I make these cheesecakes ahead of time?
Yes, you can definitely make these mini-Oreo cheesecakes ahead of time. In fact, they are perfect for preparing in advance for parties or gatherings.
How long do these cheesecakes last?
These mini-Oreo cheesecakes will typically last in the refrigerator for 3-4 days. However, they are so delicious that they are often eaten up quickly!
Can I customize the toppings on these cheesecakes?
These No Bake Oreo Cheesecake Bites can be topped with a variety of options. You’d be surprised how good, sliced strawberries are on top of these. Add whipped cream, crushed Oreos, Mini Oreos or even chocolate shavings to top these Cheesecake Bites with.
How should I store these cheesecakes?
It is best to store these mini-Oreo cheesecakes in the refrigerator to keep them fresh. Make sure to cover them tightly with plastic wrap or store them in an airtight container.
Can I freeze these cheesecakes?
Yes, you can freeze these mini-Oreo cheesecakes for up to a month. Simply wrap them individually in plastic wrap and place them in a freezer-safe container. Thaw them in the refrigerator before serving.
Try some of my other Cheesecake recipes:
No Bake Mini Cheesecakes – No Bake Mini Cheesecakes are a great, easy to make dessert that is light and airy compared to a tradition baked cheesecake. Top them with your favorite choice of fresh fruit like blueberries, strawberries and raspberries.
Patriotic Cheesecake Dip – Show your red, white, and blue pride with this Patriotic Cheesecake Dip. The perfect summertime no-bake dessert.
Cherry Cheesecake Dip – This creamy and smooth Cherry Cheesecake Dip is my favorite dessert dip! Made with cream cheese and Greek yogurt then topped with cherry pie filling.
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Oreo Cheesecake Bites
Ingredients
Crust:
- 16 Oreo cookies, (crushed)
- 1/2 stick salted butter, (melted)
Cheesecake Filling:
- 4 oz cream cheese, (softened)
- 2 cups whipped topping, (thawed)
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 12 Oreo cookies, (crushed)
Topping:
- whipped cream, (optional)
- mini oreos, (optional)
Instructions
- Prepare a 12-cup muffin tin by lining it with cupcake liners and set aside.
- Use a food processor to pulse Oreos for crust only until they reach a fine texture. Mix cookie crumbs with melted butter.
- Fill each cupcake liner with about 2 tablespoons of the crumb mixture using a tablespoon, then press the crumbs firmly into place with the back of a spoon.
- Place the muffin tin in the refrigerator to allow the mixture to set.
- Add Oreo for filling to the food processor and pulse until Oreos are crumbs.
- Use a hand mixer, blend the softened cream cheese until smooth and creamy. Add sugar and vanilla, mixing until fully incorporated.
- Carefully fold in the whipped topping and crushed Oreo cookies.
- Remove the muffin tin from the refrigerator and fill each liner with the Oreo cheesecake mixture. Use a butter knife to level off the tops. Return the tin to the refrigerator for 4 hours to let the cheesecakes set.
- Optional, top the cheesecakes with whipped cream and mini-Oreo cookies then serve.
