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Five easy mini oreo cheesecake bites on a white plate and topped with whipped cream and a mini oreo.

Easy Mini Oreo Cheesecake Bites

A deliciously creamy make ahead dessert filled with Oreos and topped with whipped cream. These cheesecake bites are individually portioned making them convenient for any occasion.
5 from 8 votes
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 16 minutes
Cooling Time: 3 hours
Total Time: 3 hours 31 minutes
Servings: 16
Calories: 265kcal

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

  • Preheat oven to 350 degrees Fahrenheit and fill two regular sized muffin tins with 16 paper liners.
  • Place 18 regular sized Oreo cookies (with filling) in a food processor and pulse a few times until they are finely crushed into crumbs.
  • In a small bowl, combine melted butter and crushed Oreo crumbs with a fork.
  • Fill each of the 16 paper lined muffin tin cups with an even amount of the Oreo crumb/butter mixture (about 1 ½ tablespoons).
  • Using the bottom of a ¼ measuring cup, press the crumb mixture firmly into the bottom of the paper liners to make the crust.
  • Bake for 6 minutes to set the crust. After 6 minutes take out of the oven and set aside to cool while the filling is made.
  • In a medium bowl beat the cream cheese with an electric mixer for about 2 minutes until smooth.
  • Add sugar, vanilla, sour cream and heavy cream and continue beating on low until just combined.
  • Add the eggs and continue beating on low just until eggs are incorporated. Be careful to not over mix the filling.
  • Next combine the remaining 8 regular sized Oreos into small marble to pea sized pieces and fold into the cheesecake batter with a spatula.
  • Fill each of the 16 muffin tin cups evenly with batter. An ice cream scoop is useful to complete this step.
  • Bake cheesecakes for 16-17 minutes until edges are set and the middle is still slightly jiggly.
  • Let 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 sized Oreo if desired.

Nutrition

Serving: 1 Mini Oreo Cheesecake Bite | Calories: 265kcal | Carbohydrates: 22g | Protein: 4g | Fat: 19g