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Oreo Cheesecake Bites

Creamy Oreo Cheesecake Bites with a crunchy cookie crust and whipped cream topping make the perfect bite-sized dessert.
Prep Time10 minutes
Cook Time20 minutes
chill time4 hours
Total Time4 hours 30 minutes
Servings: 12 mini cakes
Calories: 210kcal
Author: Lucy Brewer

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.
    A block of cream cheese in a white mixing bowl, surrounded by Oreo cookies, sugar, a muffin tin, and a blue cloth on a white hexagon-tiled surface.
  • 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.
    A mixing bowl with cream cheese, eggs, sugar, and vanilla, surrounded by Oreo cookies, a muffin pan with liners, a cup of milk, and a bowl of sugar on a white tiled surface.
  • Add in 6 Oreo cookies, finely smashed (using a rolling pin or a food processor) and mix with a spatula.
    A bowl of food with a mixture of dirt and cookies.
  • Evenly divide batter theoOreo crust. Note: I suggest starting with 3 tablespoons for each, then using a teaspoon to divide up the remaining.
    A muffin tin with six paper liners filled with cookies and cream batter sits on a white surface, surrounded by whole chocolate sandwich cookies and a blue cloth.
  • 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.
    A cookies and cream cheesecake cupcake topped with whipped cream and an Oreo cookie sits on a white plate, with more cupcakes and Oreos in the background.

Notes

Baking the bites until the edges are set but the centers remain slightly jiggly keeps them rich and creamy.
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