Introduction

These Creamy Mini Oreo Cheesecake Bites are the perfect bite-sized dessert for any occasion. With a rich, smooth filling packed with Oreo cookie pieces and a buttery crust, they’re simple to make and delightful to eat. Whether for a party or a sweet treat at home, these little cheesecakes never disappoint.

The image shows a single small cheesecake with three distinct layers. The bottom layer is dark brown and crumbly, looking like a chocolate cookie crust. The middle layer is thick and creamy white with small pink-red bits spread evenly inside. On the top, there is a swirl of smooth white cream, decorated with two small pink heart-shaped toppings and some red crumbs sprinkled around. The dessert sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

18 Oreo cookies, finely crushed
4 tablespoons unsalted butter, melted
16 oz (2 blocks) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1/4 cup sour cream
6 Oreo cookies, chopped
Whipped cream or stabilized whipped topping (optional)
Mini Oreo cookies (optional)
Festive sprinkles (optional)

Instructions

Step 1: Preheat your oven to 325°F (160°C) and line a standard muffin tin with paper liners.
Step 2: Mix the crushed Oreo cookies and melted butter until combined and the mixture resembles wet sand.
Step 3: Press 1 to 2 tablespoons of the crust mixture into each muffin liner and flatten firmly. Bake for 5 minutes, then let cool slightly.
Step 4: In a large bowl, beat the softened cream cheese until smooth and free of lumps.
Step 5: Add the sugar and vanilla extract, mixing until fully incorporated.
Step 6: Beat in the eggs one at a time, mixing gently to avoid overbeating the batter.
Step 7: Stir in the sour cream until just combined for a creamy texture.
Step 8: Fold in the chopped Oreo cookies carefully using a spatula.
Step 9: Spoon the cheesecake mixture evenly into the muffin liners, filling them nearly to the top.
Step 10: Bake for 18 to 22 minutes until the centers are just set and slightly jiggly.
Step 11: Turn off the oven, crack the door open, and let the cheesecakes cool inside for 15 to 20 minutes.
Step 12: Remove from the oven and let them cool completely at room temperature.
Step 13: Chill in the refrigerator for at least 4 hours or overnight to set fully.
Step 14: Top with whipped cream, mini Oreos, and festive sprinkles before serving, if desired.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth, lump-free batter.
For a fudgier filling, try adding a tablespoon of cocoa powder to the batter.
Substitute mini chocolate chips for chopped Oreos for a different texture.
To make these cheesecake bites gluten-free, use gluten-free Oreos or a similar cookie.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. They reheat best chilled or at room temperature since baking is already done. Avoid freezing as it may affect texture, but if necessary, wrap tightly and freeze for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A small cheesecake with one thick, dark chocolate cookie crust at the bottom, topped by a creamy white cheesecake layer mixed with small red bits inside. On top of the cheesecake is a swirl of thick white cream, decorated with two small pink heart-shaped candies and some red sprinkles scattered around. The cheesecake is placed on a white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bites ahead of time?

Yes, these cheesecake bites can be made a day ahead and stored in the refrigerator overnight. This allows them to set properly and develop their creamy texture.

Why do the centers jiggle after baking?

The centers will be slightly jiggly because the cheesecake continues to set as it cools. This prevents it from becoming dry and ensures a smooth, creamy bite.