Dessert

Oreo Cheesecake Bites Recipe

ByLana Polati November 30, 2025November 30, 2025

Introduction

These Oreo Cheesecake Bites are a delightful treat combining creamy cheesecake and crunchy Oreo cookies. Perfect bite-sized desserts for parties or anytime you crave something sweet and indulgent.

The image shows several square dessert pieces on a white plate, each with three visible layers: a dark crumbly chocolate base, a creamy off-white middle layer mixed with chocolate cookie pieces, and a top layer of white whipped cream with a single whole chocolate cookie inserted into each dollop. The texture of the bottom layer is rough and crumbly, while the middle layer looks smooth with dark cookie chunks, and the whipped cream is fluffy and swirled. The plate sits on a white marbled surface with a white cloth dotted with black spots partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces cream cheese, softened
⅔ cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
2 eggs
10 standard Oreo cookies, finely chopped
25 Oreo cookies (for crust)
4 tablespoons melted butter
½ cup heavy whipping cream
2 tablespoons powdered sugar
25 mini Oreos and Oreo crumbs, for decorating

Instructions

Step 1: Preheat your oven to 325°F. Line an 8×8 inch square baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2: In a large bowl, beat the softened cream cheese until smooth and fluffy. Add granulated sugar, sour cream, and vanilla extract, mixing until fully combined. Add eggs one at a time, stirring gently by hand until incorporated. Fold in the finely chopped Oreos carefully.
Step 3: In a food processor, pulse 25 Oreo cookies into fine crumbs. Add melted butter and process again until mixture is evenly combined and crumbly.
Step 4: Press the Oreo crumb and butter mixture firmly and evenly into the bottom of the prepared pan to create the crust layer.
Step 5: Spread the cheesecake mixture evenly over the Oreo crust in the pan.
Step 6: Bake in the preheated oven for 35 to 40 minutes, until the center is just set and the top changes from a wet sheen to a matte finish but remains slightly wobbly.
Step 7: Allow the cheesecake to cool to room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to set completely.
Step 8: In a bowl, whip the heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form.
Step 9: Use the parchment paper overhang to lift the cheesecake from the pan. Cut into 1 to 1½ inch squares. Top each piece with whipped cream, a mini Oreo, and a sprinkle of Oreo crumbs for garnish.

Tips & Variations

For extra richness, use full-fat cream cheese and heavy cream.
Try mixing in different flavored Oreos like mint or golden for a twist.
Use a piping bag to pipe the whipped cream for a more refined look.
Allow the cheesecake bites to chill fully to ensure clean, easy cuts.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 4 days. They can be frozen for up to one month; thaw in the fridge overnight before serving. Reheat is not recommended, enjoy them chilled for the best texture.

How to Serve

A square piece of layered Oreo cheesecake is shown being gently held by a woman's hand on the right side; it has three main layers: a dark, crumbly Oreo cookie crust at the bottom, a thick creamy off-white cheesecake layer in the middle mixed with Oreo crumbs, and a thinner creamy top layer. On top of the cheesecake is a swirl of white whipped cream sprinkled with crushed Oreo crumbs, and a whole Oreo cookie is placed vertically in the center of the whipped cream. The dessert sits on a white plate, with more Oreo crumbs scattered around. The background is a white marbled texture with another blurred cheesecake piece visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream for the whipped topping?

Heavy whipping cream is best because it whips into stiff peaks. Regular cream or half-and-half usually won’t hold the shape well.

How do I prevent cracking on top of the cheesecake?

Baking at a lower temperature and avoiding overbaking helps prevent cracks. Also, cooling the cheesecake gradually at room temperature before refrigerating reduces cracking.