These Mini Oreo Cheesecake Bites are an individually portioned, bite sized version of a classic favorite. They are the perfect size to feed a crowd from birthday parties and baby showers to holiday events. Make sure to save this easy make ahead dessert recipe to wow your family and friends with these mini cheesecake cupcakes.
I am a huge fan of individual cheesecake cups in just about any flavor. These Mini Oreo Cheesecake Bites are an absolute breeze to make, can be made in advance, and freeze wonderfully. Simply let them thaw in the fridge or on the counter and top them with whipped cream when ready to enjoy. I love keeping a few of these mini Oreo cheesecakes on hand for when I have guests.
This is my favorite mini Oreo cheesecake recipe because it is the perfect size for individual servings and has minimal ingredients. I also love cheesecake recipes that do not require a water bath. Several Oreo cheesecake cupcake recipes I've seen only use cream cheese, sugar, vanilla and eggs. I add a small amount of sour cream and heavy whipping cream to achieve a luxurious creamy cheesecake filling.
Without adding these ingredients, the mini Oreo cheesecakes tend to be dry and crumbly. The texture of these mini cheesecakes is entirely transformed by using a small amount of simple ingredients.
Ingredients
- Oreo Cookies - Regular Oreo cookies are used in the mini cheesecake crust and the cheesecake filling. Mini Oreo cookies are used as a garnish and a great way to let your guests know exactly what they are about to enjoy.
- Cream Cheese - Full-fat, room-temperature cream cheese is best for these mini Oreo cheesecakes.
- Sour Cream - Sour Cream is a secret ingredient in cheesecake filling that will take it to the next level of incredible creaminess.
- Granulated Sugar - Regular granulated sugar is a must to balance the tanginess of the sour cream and cream cheese.
- Vanilla Extract - A good brand of pure vanilla extract will always elevate the flavor of your desserts.
- Butter - Unsalted or salted butter works great for this recipe; however, I prefer salted butter.
- Eggs - Room temperature large eggs help bind the cheesecake filling together.
- Heavy Cream - A touch of heavy cream takes the luxurious texture of this Oreo cheesecake filling to another level.
How to Make Mini Oreo Cheesecakes
- First, preheat the oven to 350ºF and fill two regular-sized muffin tins with 16 paper liners. Then, place 18 whole Oreo cookies (including the filling) in a food processor.
- Next, pulse the food processor with the whole cookies until you reach the consistency of fine crumbs. Alternatively, add the Oreo cookies to a ziplock bag and crush them with a rolling pin.
- Next, transfer the crushed Oreos to a bowl and add the melted butter. Mix butter and crushed crumbs with a fork until well incorporated.
- Fill each of the 16 paper-lined muffin tin cups with an even amount of the Oreo crumb/butter mixture (about 1 ½ tablespoons). I recommend using these regular white cupcake liners for your cupcake pan. Firmly press the chopped Oreos into the bottom of each muffin tin cup with the back of a spoon or the bottom of a ¼ measuring cup. Bake for 6 minutes to set the crust. After 6 minutes, remove from the oven and set aside to cool to prepare the filling.
- Beat the room-temperature softened cream cheese in a mixing bowl with an electric mixer on medium speed for two to three minutes until creamy.
- Then, add the granulated sugar, sour cream, heavy cream, and pure vanilla extractand continue mixing on low speed until just combined.
- Add the eggs and continue beating on low just until eggs are incorporated. Be careful not to over-mix the filling.
- Next, crumble the remaining eight regular-sized Oreos into small marble to pea-sized pieces and fold them into the cheesecake batter with a spatula. into the batter with a spatula.
- Next, fill each muffin pan cup with the cheesecake filling. Place one scoop of the cream cheese mixture on top of the pre-baked crust using a three-tablespoon ice cream scoop.
- Bake cheesecakes for 16-17 minutes until the edges are set, and the middle is slightly jiggly. Let the mini cheesecakes cool for at least 30 minutes, then transfer to the refrigerator for at least 3 hours. When ready to enjoy, top with whipped cream, Oreo cookie crumbs, and a mini Oreo if desired.
Cooling The Mini Oreo Cheesecake Bites
Once the Oreo cheesecake cups are done baking, it is a tedious waiting game to bite into these beauties. Allow them to fully cool on the counter and transfer to the refrigerator for at least three hours.
These mini dessert cups need enough time for the middle to cool and set fully. Once cooled, transfer the mini Oreo cheesecakes to an airtight container and refrigerate for up to four days. Finally, top the mini Oreo cheesecake cupcakes with whipped cream, garnish with finely crushed cookie crumbs, and a mini Oreo cookie.
Tips For Mini Oreo Cheesecake Bites
- Room temperature ingredients - The cream cheese, sour cream, and eggs must be at room temperature to achieve a creamy cheesecake filling. If needed, heat the cream cheese in a large bowl in the microwave for about 15-30 seconds to soften it if it is still cold. As a result, the room-temperature cream cheese incorporates much easier with the other ingredients, creating a smoother cheesecake filling.
- Mix as little as possible - Mix the cheesecake filling sparingly to prevent air bubbles from forming in the batter. Consequently, overmixing the cheesecake batter causes them to deflate as they cool. Firmly tap the bowl on the counter a few times to force any large air bubbles to the surface before adding the crushed cookies to the batter.
- Add Oreos to your preference - The amount of crushed Oreos used in the filling depends on how much you want. Chop the Oreos into small and medium pieces for best results.
- Use full-fat cream cheese - Full-fat cream cheese is the main ingredient in this mini Oreo cheesecake recipe, so it is essential to choose a good brand. Philadelphia cream cheese always provides consistent results with the best flavor.
- Keep refrigerated - Store any leftover mini Oreo cheesecakes in an airtight container and refrigerate. If making ahead of time, wrap each mini cheesecake in plastic wrap until ready to garnish and serve.
FAQ's
Yes! Once thoroughly cooled and refrigerated for three hours, individually wrap them in plastic wrap, transfer them to a ziplock bag, and lay them flat in the freezer. Once frozen, they will keep for up to three months. Remove the mini Oreo bites from the freezer and let thaw at room temperature for 30 minutes to an hour when ready to serve. Freezing mini cheesecakes ahead of time makes this recipe ideal for entertaining.
They should be set along the edges and jiggle slightly in the middle. The middle of the mini cheesecakes will be fully set once cooled and refrigerated.
Bubbles occur because too much air is incorporated into the batter while mixing. Not to worry, the mini cheesecakes will taste just as delicious. Air bubbles can also be covered by adding whipped cream on top!
Yes! Plain Greek yogurt, plain yogurt, and even mascarpone cheese are all great substitutions for sour cream.
Variations For Mini Oreo Cheesecakes
- Greek yogurt, plain yogurt or mascarpone cheese can all be used as substitutions for sour cream if desired.
- Use one whole Oreo cookie or even a Golden Oreo cookie for the crust in place of the crushed cookies and butter mixture. Lay a single Oreo cookie flat in the bottom of each muffin pan cup and skip pre-baking the crust.
- Use crushed graham crackers in place of crushed Oreo cookies to make the crust.
- Add ⅓ cup of melted white or milk chocolate to the cheesecake filling.
- Add mini chocolate chips to the cheesecake filling.
The next time you are searching for the perfect easy dessert for a baby shower, brunch, or even a holiday make sure to try these Oreo mini cheesecakes!
Easy Mini Oreo Cheesecake Bites
Ingredients
- 26 regular sized Oreo cookies (18 for crust, 8 for filling)
- 4 tablespoon melted butter
- 16 oz cream cheese (room temperature)
- ½ cup granulated sugar
- ½ cup sour cream
- 3 tbsp heavy whipping cream
- 2 teaspoon pure vanilla extract
- 2 large eggs (room temperature)
- 16 mini sized Oreo cookies for garnish (optional)
- Whipped cream for garnish (optional)
Instructions
- First, preheat the oven to 350ºF and fill two regular-sized muffin tins with 16 paper liners. Then, place 18 whole Oreo cookies (including the filling) in a food processor.
- Next, pulse the food processor with the whole cookies until you reach the consistency of fine crumbs. Alternatively, add the Oreo cookies to a ziplock bag and crush them with a rolling pin.
- Next, transfer the crushed Oreos to a bowl and add the melted butter. Mix butter and crushed crumbs with a fork until well incorporated.
- Fill each of the 16 paper-lined muffin tin cups with an even amount of the Oreo crumb/butter mixture (about 1 ½ tablespoons). Firmly press the chopped Oreos into the bottom of each muffin tin cup with the back of a spoon or the bottom of a ¼ measuring cup. Bake for 6 minutes to set the crust. After 6 minutes, remove from the oven and set aside to cool to prepare the filling.
- Beat the room-temperature softened cream cheese in a mixing bowl with an electric mixer on medium speed for two to three minutes until creamy.
- Add the granulated sugar, sour cream, heavy cream, and pure vanilla extract and continue mixing on low speed until just combined.
- Add the eggs and continue beating on low just until eggs are incorporated. Be careful not to over-mix the filling.
- Next, crumble the remaining eight regular-sized Oreos into small marble to pea-sized pieces and fold them into the cheesecake batter with a spatula.
- Next, fill each muffin pan cup with the cheesecake filling. Place one scoop of the cream cheese mixture on top of the pre-baked crust using a three-tablespoon ice cream scoop.
- Bake cheesecakes for 16-17 minutes until the edges are set, and the middle is slightly jiggly. Let the mini cheesecakes cool for at least 30 minutes, then transfer to the refrigerator for at least 3 hours. When ready to enjoy, top with whipped cream, Oreo cookie crumbs, and a mini Oreo if desired.
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Bailey says
These were so yummy I made them yesterday. I’m currently writing this recipe down on paper, and realized that I totally forgot to add in the other block of cream cheese to them. So I only had 8oz of cream cheese in mine but they’re still very good, great recipe!
My Name Chef (Anthony R) says
Student here, my class made this dish for our cooking/baking class and OH MY LORD THIS IS 100% THE BEST THING WE'VE EVER MADE! 10/10, definitely making again.
Marisa K. says
These are delicious. Topped with cool whip instead with Belgium chocolate pumpkins for a ladies Fall luncheon. Great recipe, thanks for sharing. 😊
Donna @ Modern on Monticello says
Anything with Oreos is always a win to me. This post will be a feature this week. Thanks for sharing the recipe. #HomeMattersParty
Sew Crafty Crochet says
These Oreo bites look so yummy!!! Pinning!
Charmaine Anne MacDonald says
Wow that is a to die for recipe right there, mouth watering mmmmm thank you! Just love love love it!
Dannii says
You had me at Oreo! Even better that they are on a cheesecake. YUM!
Mirlene says
My kids love anything made with oreos especially these cheesecake bites. These are the perfect size to control my chocolate addiction too lol.
Aimee Mars says
These were such a hit! I brought them to book club yesterday and they were gone instantly and everyone kept talking about how good they were.
Shadi Hasanzadenemati says
This was amazing and such a treat! Thank you!
Emily says
These mini cheesecakes are so beautiful! The individual portion is perfect for when we have guests!
Jen says
Wow! These were so good. I brought them to a friend's baby shower and a bunch of people asked for the recipe!
Katie says
These were so creamy and amazing. Definitely making these again!