Oreo Cheesecake Bites

Mini Oreo Cheesecake Bites are an easy, delicious dessert recipe that combine the taste of Oreo cookies with rich, creamy cheesecake all in one yummy bite!

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

Why You’ll Love These Oreo Cheesecake Bites

Oh my goodness. I love cheesecake. And Oreos. Not to mention sugar!

Still, everything in moderation, right? That’s why I came up with this mini Oreo cheesecake recipe.

I have already shared a No Bake Oreo Cheesecake recipe. While that dessert is great when you don’t want to turn on your oven, these Oreo Cheesecake bites have an even more authentic cheesecake taste.

Here’s why you’re going to flip for this recipe:

• Oreo cookies replace the traditional graham cracker crust and add a yummy chocolate crunch to the rich, creamy cheesecake.
• You can serve up these small cheesecake bites for a fun party treat or for mini-size dessert at home. Sharing is optional!
• There’s no springform pan needed! As long as you have a square baking pan, you’re good to go.
• Unlike traditional vanilla cheesecake, these mini cheesecakes do not require a water bath. It’s a great recipe to try for cheesecake beginners.

Important Ingredient Notes

• Oreo sandwich cookies – Although I used traditional Oreos, you can use a flavored variety for something different. Mint would be great for the holidays!
• 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 vanilla flavor.
• Cream cheese – Use the kind that comes in a block, not a tub.
• 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!

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 with the sugar and cornstarch until the mixture is fluffy. 
• Beat in the sour cream, vanilla, and eggs. 
• Slowly beat in the chocolate mixture. 

Bake the Oreo Cheesecake:

• 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:

• Cut the cheesecake into small bites.
• Beat the butter with the powdered sugar, marshmallow cream, and heavy cream on high speed for about 3-4 minutes, or until fluffy. 
• 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. 

Tips for 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.
• Don’t over beat 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.

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.

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Oreo Cheesecake Bites Recipe

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By: Aimee

Mini Oreo Cheesecake Bites are a delicious and easy dessert recipe. These cheesecake bites combine the taste of Oreo cookies and rich, creamy cheesecake all in one yummy bite!

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 

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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 vanilla extract
• ▢ 2 large eggs

For the Garnish:

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

Instructions 

• For the crust, process cookies until crumbs. Melt butter and mix with cookie crumbs until completely combined. Press into bottom of 8-inch square baking dish that is lined with foil. Really press those crumbs evenly, may take a minute or two, don't worry, there are enough!
• Bake crust in a 350 degree oven for about 8 minutes. Remove and cool slightly 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 mixer, 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 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.
• Pay attention so that you don’t over beat 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

Calories: 505kcal, Carbohydrates: 69g, Protein: 6g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 10g, Cholesterol: 55mg, Sodium: 326mg, Fiber: 2g, Sugar: 49g

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.