Oreo Cheesecake Bites

Mini Oreo Cheesecake Bites are ricy, creamy, and easy to make with a chocolate Oreo cookie crust. No springform pan or water bath needed!

I originally published these cheesecake bites in July 2012. I updated the recipe notes and the photos in March 2026.

Aimee’s Recipe Notes

There is something about Oreos that instantly makes a dessert feel fun and taste delicious. I wanted to make something indulgent and bakery-worth, but easy enough to make at home without any complicated steps.

After years of making homemade cheesecakes, I’ve learned that not everyone wants to deal with water baths, springform pans, and long bake times.

This Oreo Cheesecake Bite recipe gives you that creamy cheesecake texture with a chocolate crust, in a simple, sliceable bars that’s easy to bake and share.

I hope you love them as much as I do,

xo,

Cheesecake Bite Ingredients

Years ago we had a housesitter who would leave us a baked cheesecake in our fridge when we got home. He shared his recipe and I love how unique it is with white chocolate! Scroll down to the recipe card below for measurements.

• Oreo sandwich cookies – Love the Oreo cookie crust, so easy and flavorful.
• Heavy whipping cream – Don’t try to lighten things up with half-and-half or milk! Cheesecake is meant to be rich, after all.
• White chocolate morsels – These add some creaminess and a rich flavor.
• Cream cheese – Use the kind that comes in a block, not a tub for best texture.
• Sour cream – I recommend full-fat sour cream for the best results.
• Marshmallow cream fluff – This may be a slightly unexpected ingredient, but it really takes these cheesecake bites to the next level! Use my homemade marshmallow cream recipe if you can’t find this at your store.

How to Make Oreo Cheesecake Bites

Make the Crust:

• Process the cookies until they form crumbs. Melt the butter and stir it into the cookie crumbs until the crumbs are moist. 
• Press the crumbs into the bottom of a square baking dish lined with foil. Bake the crust in a 350ºF oven for about 8 minutes. Let the crust cool while you work on the filling.

Make the Filling:

• In a double boiler, heat the heavy cream over low until it’s warm. Add the chocolate chips and stir until they melt. Use a hand mixer or stand mixer to beat the cream cheese the ingredients, or use an electric stand mixer with whisk attachment.
• Pour the filling into the prepared crust. Bake in a 300ºF oven for about 35 minutes. Turn the oven off and let cheesecake remain in oven an additional 20 minutes. Remove and cool, then refrigerate for at least 3 hours. 

Garnish the Cheesecake Bites:

• Beat the butter with the powdered sugar, marshmallow cream, and heavy cream on high speed for about 3-4 minutes, or until fluffy. Cut the cheesecake into small bites.
• Transfer the mixture to a pastry bag and use a star tip (or French tip) to pipe a small swirl on each bite. Top each Oreo cheesecake bite with one mini Oreo. 

Cheesecake Tips and Tricks

• Use a double boiler for your cheesecake filling. If you don’t have a double boiler, you can use a glass or metal bowl positioned over a saucepan to create your own faux double boiler. White chocolate can be finicky in the microwave, so don’t try it.
• Don’t overbeat the cream cheese mixture.
• If you don’t have a food processor, use a plastic bag to crush Oreos. Place the cookies in a resealable plastic bag and press out the excess air. Crush the cookies with a rolling pin.
• Swap out the Oreo cookies for Nutter Butters or Mint Oreos for a unique twist.
• If you’re craving something easier, my Peanut Butter Oreo Cheesecake is no bake and easy.

How can I tell when cheesecake is done baking?

After you pull the cheesecake from the oven, the center will be a bit jiggly. This will firm up after it is properly chilled. Here are some additional ways to know when your cheesecake is done cooking.

• Temperature: A cheesecake that is done should read 150° F with an instant thermometer.
• Sight: Once the cheesecake edge starts to brown and puff up a bit, it is done.
• Movement: You can shake your cheesecake pan slightly while it is still in the oven. If the middle area jiggles just slightly, then it is done.
• Touch: Gently touch the center of the cheesecake with one finger. If you get batter on it, or the cake sinks, it needs longer to cook.

More Cheesecake Recipes

Lemon Raspberry Cheesecake Bites

No Bake Peanut Butter Oreo Cheesecake

No Bake Sugar-Free Cheesecake

M&M Cheesecake Bars

If cheesecake is your jam, you’ll also love my Pumpkin Chocolate Chip Cheesecake Bars and Chocolate Chip Cookie Cheesecake.

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Oreo Cheesecake Bites Recipe

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By: Aimee Shugarman

Mini Oreo Cheesecake Bites are ricy, creamy, and easy to make with a chocolate Oreo cookie crust. No springform pan or water bath needed!

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Chill Time: 3 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 16 bars

Ingredients 

1x2x3x

For the Crust:

• ▢ 25 Oreo sandwich cookies
• ▢ 5 Tablespoons unsalted butter melted

For the Cheesecake:

• ▢ ⅓ cup heavy whipping cream
• ▢ ½ cup white chocolate morsels
• ▢ 2 packages cream cheese, softened 8 ounce each
• ▢ ½ cup granulated sugar
• ▢ 1 ½ teaspoons cornstarch
• ▢ ½ cup sour cream
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 large eggs

For the Garnish:

• ▢ ¼ cup butter softened
• ▢ 2 cups powdered sugar
• ▢ ¾ cup marshmallow Fluff
• ▢ 2 Tablespoons heavy whipping cream
• ▢ 16 mini Oreo cookies

Instructions 

• For the crust, process cookies until crumbs in a food processor. Melt butter and mix with cookie crumbs with a fork until completely combined. Press into bottom of 8-inch square baking dish that is lined with parchment paper or foil.
• Bake crust in a 350 degree oven for about 8 minutes. Remove and cool while preparing cheesecake filling.
• For filling, in a double boiler, heat heavy cream on low until warm. Add in chocolate chips and stir continuously until chips are melted. Set aside.
• In a large mixing bowl, beat cream cheese with sugar and cornstarch until fluffy. Beat in the sour cream, vanilla and eggs. Slowly beat in the chocolate mixture.
• Pour into prepared crust. Bake in a 300 degree oven for about 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes.
• Remove and cool. Refrigerate for at least 3 hours. Cut into small bites before garnishing.
• For the garnish, beat butter with powdered sugar, marshmallow cream, and heavy cream on high for about 3-4 minutes until fluffy. Put in a pastry bag and using a star tip (or french tip) pipe a small swirl on each bite. Top with one mini Oreo. Enjoy!

Notes

• Use a double boiler for your white chocolate. If you don’t have a double boiler, you can use a glass or metal bowl positioned over a saucepan to create your own faux double boiler.
• Pay attention so that you don’t overbeat the cream cheese mixture.
• If you don’t have a food processor, use a plastic bag to crush Oreos. Place cookies in the resealable plastic bag, removing excess air. Crush cookies by using a rolling pin.
• Unlike traditional vanilla cheesecake, these mini cheesecakes do not require a water bath. This makes this a great recipe to try for cheesecake beginners.
• Top your mini cheesecake with the marshmallow frosting and a mini Oreo cookie. Or keep it bare for simplicity sake!
• Swap out the Oreo Cookies for Nutter Butters or Mint Oreos for a unique twist.

Nutrition

Serving: 1slice, Calories: 334kcal, Carbohydrates: 32g, Protein: 3g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 79mg, Sodium: 129mg, Potassium: 79mg, Fiber: 0.01g, Sugar: 29g, Vitamin A: 754IU, Vitamin C: 0.1mg, Calcium: 56mg, Iron: 0.2mg

Course: Cheesecake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Mini Oreo Cheesecake Bites recipe is the perfect snackable treat. Freezer friendly too.