Print

Creamy Mini Oreo Cheesecake Bites Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

These Creamy Mini Oreo Cheesecake Bites are delightful, bite-sized desserts featuring a crunchy Oreo cookie crust and a luscious, smooth cheesecake filling studded with chopped Oreos. Perfect for parties or a sweet treat, they’re easy to make and wonderfully rich with a creamy texture and classic Oreo flavor.

Ingredients

Scale

Crust

  • 18 Oreo cookies, finely crushed
  • 4 tablespoons unsalted butter, melted

Cheesecake Filling

  • 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

Toppings (Optional)

  • Whipped cream or stabilized whipped topping
  • Mini Oreo cookies
  • Festive sprinkles

Instructions

  1. Preheat oven and prepare muffin tin: Preheat your oven to 325°F (160°C) and line a standard muffin tin with paper liners to prevent sticking and make removal easy.
  2. Make the crust mixture: In a bowl, mix the finely crushed Oreo cookies with melted unsalted butter until the texture resembles wet sand, ensuring even coating.
  3. Form and bake crusts: Press 1 to 2 tablespoons of the crust mixture firmly into the bottom of each muffin liner to create a solid base. Bake for 5 minutes to set the crust, then allow them to cool slightly.
  4. Beat cream cheese: In a large bowl, beat the softened cream cheese until smooth and free of lumps, creating a creamy base for the cheesecake filling.
  5. Add sugar and vanilla: Incorporate granulated sugar and vanilla extract into the cream cheese, mixing until fully combined and smooth.
  6. Beat in eggs: Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air which can cause cracks during baking.
  7. Stir in sour cream: Gently mix in the sour cream until just combined to enhance the filling’s creaminess without overmixing.
  8. Fold in chopped Oreos: Using a spatula, fold the chopped Oreo cookies into the cheesecake batter to distribute them evenly throughout.
  9. Fill muffin liners: Spoon the cheesecake mixture into each muffin liner, filling nearly to the top to ensure a generous amount of filling in every bite.
  10. Bake the cheesecake bites: Place in the preheated oven and bake for 18 to 22 minutes until the cheesecake centers are just set but still slightly jiggly to prevent overbaking.
  11. Cool in oven: Turn off the oven and crack the door open, letting the cheesecakes cool inside for 15 to 20 minutes to reduce cracking and preserve moistness.
  12. Cool completely: Remove the cheesecake bites from the oven and allow them to come to room temperature completely.
  13. Chill: Refrigerate the cheesecake bites for at least 4 hours or overnight to fully set the filling and enhance flavor.
  14. Serve with toppings: Before serving, top with whipped cream, mini Oreo cookies, and festive sprinkles if desired, adding extra flavor and decoration.

Notes

  • Ensure cream cheese and eggs are at room temperature to prevent lumps and ensure smooth batter.
  • Do not overmix the batter after adding eggs to avoid cracks when baking.
  • Using sour cream adds a creamy texture and rich flavor to the cheesecake.
  • Allow the cheesecake bites to chill sufficiently to develop their full flavor and firmness.
  • If mini Oreo cookies are unavailable, regular Oreo pieces can be chopped finely as a substitute for topping.
  • These cheesecake bites can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: mini cheesecake bites, Oreo cheesecake, bite-sized desserts, creamy cheesecake, Oreo crust, party desserts

Find it online: https://dailysimplerecipe.com/creamy-mini-oreo-cheesecake-bites-recipe/