This post may contain affiliate links. Please read our disclosure policy.
When it comes to dessert, marrying Oreos and cheesecake is always a winner. These Oreo Cheesecake Bites are the best iteration of the beloved cookies-and-cream flavor. You get creamy cheesecake and a tiny bit of crunchy chocolate in every bite. No special equipment is needed, as you bake them directly in a standard muffin pan.
We love some Oreos around here, and these little cheesecake bites are a family favorite. They’re less labor-intensive than my Oreo Truffles (although those are my favorite), but these mini Oreo cheesecakes deliver all the cookies-and-cream flavor.
Testing results for Oreo cheesecake bites
- We’re using a single Oreo for the crust for these cheesecake bites. We tested making a chocolate crust with crushed Oreos, and it works fine. However, given the amount of work, using a single Oreo is much better.
- We tested skipping cupcake liners and spraying the muffin pans instead. We recommend using cupcake liners because the cheesecakes release more easily, and when you remove the liners, you get small decorative imprints.
- We also tried these mini cheesecakes with a ganache topping and loved them. But again, given the extra work, we find it unnecessary to add any topping other than whipped cream.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Oreos: You can use any chocolate sandwich cookies, but I strongly suggest authentic Oreos. I find that generic chocolate sandwich cookies have a more artificial, off-putting taste.
Cream cheese: If I’ve said it once, I’ve said it a thousand times. Use full-fat bricks of Philadelphia cream cheese. No off-brand and no low-fat.
Whipped cream: Homemade is obviously better, but I won’t tell if you use the whipped cream from the can. It’s pretty darn delicious!
Pin this now to save it for laterHow to make Oreo cheesecake bites
- Crush the 6 Oreo cookies for the filling with a rolling pin or in a food processor. Put some elbow grease into it and turn them into fine crumbs.
- Line your muffin pans with cupcake liners and place an Oreo in the bottom.
- Beat the cream cheese until light and fluffy, then add the remaining ingredients.
- Spoon the batter into the muffin tins and bake for 20 minutes. Turn off the heat, then open the oven door slightly and leave the cheesecakes in the oven for an additional 20 minutes.
- Cool completely on a wire rack and then chill for at least 4 hours (preferably overnight).
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
Oreo Cheesecake Bites
Ingredients
Crust:
- 12 Oreo cookies
Filling:
- 1 8-ounce brick cream cheese, room temperature
- 6 tablespoons granulated sugar
- 2 large eggs
- ½ cup heavy whipping cream
- 1 ½ teaspoons vanilla extract
- 6 Oreo cookies, finely smashed (using a rolling pin or a food processor)
Topping:
- whipped cream
- 12 Oreos or 6 cut in half
- chocolate drizzle
Instructions
- Preheat oven to 325 degrees F, and ensure the rack is in the middle position.
- Line a 12-cup muffin tray and place 1 Oreo in each, flat in the bottom to create the crust. Set aside.
- In a large bowl, beat 1 8-ounce brick cream cheese, room temperature until soft and smooth, about 2-3 minutes.
- Add 6 tablespoons granulated sugar, 2 large eggs, ½ cup heavy whipping cream, 1 1/2 teaspoons vanilla extract and beat again on medium-high for about 2 minutes.
- Add in 6 Oreo cookies, finely smashed (using a rolling pin or a food processor) and mix with a spatula.
- Evenly divide batter theoOreo crust. Note: I suggest starting with 3 tablespoons for each, then using a teaspoon to divide up the remaining.
- Bake for 20 minutes; the edges should be set and the center slightly jiggly and wet looking (they will also puff up.) Turn off the oven, open the door slightly, and leave the cheesecakes in for an additional 15-20 minutes. This helps them cool a little slower and helps them to not crack.
- Allow to complete cool on a wire rack before chilling in the fridge for at least 4 hours or overnight.
- Add any toppings and enjoy.
