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–+ servings
Front close up of Oreo Cheesecake Bites on a platter.
5 from 44 votes
Created by: Stefanie

Oreo Cheesecake Bites


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 5 hours
25
These mini Oreo cheesecake bites have a creamy cheesecake filling packed with cookies and topped with homemade whipped cream. Super simple to make, no water bath needed and it's an easy dessert recipe that feeds a crowd. 
25

Ingredients

Crust Ingredients:

  • 25 Oreo cookies
  • 4 tablespoons melted butter

Filling Ingredients:

  • 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

Topping Ingredients:

  • ½ cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 25 mini Oreos for decorating and Oreo crumbs, if desired

Instructions

  • Preheat the oven to 325°F.
  • Line an 8x8 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.

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Notes

Storage:
Keep leftovers refrigerated in an airtight container for 1 week or freeze for 2 months. 
Notes:
If you over beat the batter, the cheesecake will puff and crack. This is also why I switch to a spatula when adding the first egg.
Adding a pan of water on the rack under the cake will reduce the chances of it cracking. 
A graham cracker crust can be substituted for the Oreo crust.
For ease, leave the cheesecake bites plain on top or use spray whipped cream for easy serving.

Nutrition

Calories: 189kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 233mg | Potassium: 117mg | Fiber: 1g | Sugar: 16g | Vitamin A: 184IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 3mg

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