Mini Oreo cheesecake bites are the perfect dessert size, especially when serving a crowd or special occasion because 1 batch will feed 25 guests. Each bite is packed with a creamy oreo cheesecake filling and garnished with an Oreo cookie. This sweet treat calls for simple ingredients and is so easy to make.
I think my favorite part about mini Oreo cheesecakes is their snack size. Not only do they look great on a dessert table, but they are just enough to satisfy a sweet tooth. I’ve made a full size no bake oreo cheesecake, but today’s bite-size version is my favorite. The great thing about it is that you don’t need a springform pan like with regular cheesecake or cupcake liners or even serving plates! Instead you bake it in a square pan and slice when it’s ready!
- Oreo cookies and melted butter – salted or unsalted butter will work, no need to remove the cream filling
- cream cheese – soften at room temperature.
- sugar – we used regular granulated sugar, you can substitute powdered sugar to sweeten the cheesecake filling if preferred.
- vanilla extract – adds a subtle hint of flavor.
- sour cream and eggs – bring to room temperature before beating for easy incorporation
- Oreo cookies – chop finely, but not into crumbs.
- heavy whipping cream and powdered sugar – to sweeten the fresh whipped cream.
- mini Oreos for decorating – you can also use cookie crumbs if you wish.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish: Garnish Oreo mini cheesecakes bites with a dollop of whipped cream (or Cool Whip) and a mini chocolate cookie or crushed Oreos. You can also leave them plain if desired. Serve in paper liners for events like baby showers for a more themed dessert.
Substitutions and Variations
- Crust – swap the Oreo crust for graham cracker or use Golden Oreos.
- Cool Whip – it’s thinner, so it’s not great for piping, but you could spread a layer over the top instead of dollops.
- Muffin tin – if you fill the muffin cups with the cheesecake batter, they will be bigger than these bite sized cheesecakes. Use my mini Oreo cheesecake recipe for that version. You could also make a similar version using a mini muffin pan that would be closer in size to these cheesecake bites.
PREP: Line an 8×8 baking dish with parchment paper and heat oven to 325 degrees.
Step 1: Use a hand mixer to beat the cream cheese in a large bowl until it’s fluffy and smooth.
Step 2: Add the sour cream, sugar, and vanilla. Mix until combined.
Step 3: Stir in 1 egg at a time by hand. Scrape down the sides of the bowl as needed.
Step 4: Fold in the chopped Oreos.
Pro Tip: Room temperature ingredients work the best because they are easier to mix and you won’t add more air in from over mixing.
Step 5: Add the other Oreos to a food processor and pulse until you have fine crumbs. Add the melted butter and pulse again until mixed.
Step 6: Press the Oreo cookie crumbs into the pan in an even layer.
Step 7: Spread the cream cheese mixture on top of the crust.
Step 8: Bake for 35-40 minutes. The center should be set and look dry, with a slightly wobbly center. Cool the cheesecake to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Step 9: Once the cheesecake has fully set, lift it out of the pan by the parchment paper and sit on a cutting board. Slice into 1-1.5 inch squares.
Step 10: Beat the whipping cream in a separate bowl using an electric mixer until soft peaks form. Add the powdered sugar and whip until stiff peaks form. Pipe the whipped cream on top of each cheesecake bite.
Step 11: Top each square with a whole Oreo cookie.
SERVE: Enjoy these tasty cheesecake bites!
- If you don’t have a food processor, add the cookies to a large plastic bag and use a rolling pin to crush them.
- Do not over beat the cheesecake batter. This leads to puffing and cracking.
- Switch to a spatula when adding the eggs by hand.
- To reduce cracking, add a pan of water underneath the baking dish in the oven.
- Avoid using fat free cream cheese (or low fat). Sometimes this cause cheesecakes to be runny. The fat content gives us that luxurious creamy texture and flavor.
Every Oreo has 12 flowers, 90 ridges, 12 dots and 12 dashes. – Spoon University
Keep the cheesecakes in an airtight container in the refrigerator for 7 days or freeze for 1 month. To freeze, place the cheesecakes on a baking sheet in the freezer until solid. Then transfer to a Ziploc bag or wrap the unsliced cake in several layers of plastic wrap, followed by aluminum foil.
The center should wobble slightly if you shake it, while the edges are set and stay in place. The cheesecake will firm up considerably after cooling and chilling.
If you try these Oreo Cheesecake Bites or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Oreo Cheesecake Bites
- 25 Oreo cookies
- 4 tablespoons melted butter
- 2 – 8 oz. packages cream cheese softened
- ⅔ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 eggs
- 10 standard Oreo cookies finely chopped
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 25 mini Oreos for decorating and Oreo crumbs, if desired
- Preheat the oven to 325°F.
- Line an 8×8 square baking pan with parchment paper.
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add sugar, sour cream, and vanilla extract and beat until fully combined.
- Add in 1 egg at a time and stir by hand until combined.
- Fold in chopped Oreos.
- In the bowl of a food processor, blitz Oreo cookies until broken down into fine crumbs. Add melted butter and run food processor until combined.
- Press the cookie crumbles into an even layer in the base of the prepared pan.
- Spread cheesecake mixture over the cookie crumb base.
- Bake for 35-40 minutes, until the center of the cheesecake is just set and looks dry across the top (it will change from a wet sheen to more of a matte finish across the top). The cheesecake will still be slightly wobbly in the center. (If you'd like to place a pan of water on the oven rack beneath the cheesecake, it will add extra moisture to the baking environment and can help prevent cracking, though not necessary.)
- Allow cheesecake to cool to room temperature (about 30 minutes) and then place in the refrigerator to chill for at least 4 hours or overnight.
- To make the whipped cream, whip heavy cream until soft peaks form. Add in the powdered sugar and continue whipping until stiff peaks form.
- After the cheesecake is fully chilled, lift by the parchment paper and place on a cutting board. Cut the cheesecake into 1-1 ½ inch squares.
- Pipe whipped cream onto the tops of each cheesecake square and top with a mini Oreo cookie.