Description

Delight in these Oreo Cheesecake Bites, a perfect blend of creamy cheesecake and crunchy Oreo cookies. Featuring a rich Oreo crust and a smooth, fluffy filling studded with chopped Oreos, these bite-sized treats are topped with whipped cream and mini Oreos for an irresistible dessert that’s perfect for parties or anytime indulgence.

Ingredients

Scale

Cheesecake Filling

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

Crust

25 Oreo cookies
4 tablespoons melted butter

Topping

½ cup heavy whipping cream
2 tablespoons powdered sugar
25 mini Oreos and Oreo crumbs, for decorating

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8 inch square baking pan with parchment paper, making sure there is some overhang on the sides to allow easy removal of the cheesecake later.
Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the granulated sugar, sour cream, and vanilla extract, mixing until well combined. Add eggs one at a time, stirring gently by hand after each addition just until incorporated. Carefully fold in the finely chopped Oreo cookies.
Prepare Crust: Using a food processor, pulse the 25 Oreo cookies until they form fine crumbs. Add melted butter to the crumbs and pulse again until the mixture is evenly combined and crumbly.
Assemble Base: Press the Oreo crumb and butter mixture evenly into the bottom of the prepared baking pan, creating a firm and even crust layer.
Add Cheesecake Layer: Spread the prepared cheesecake mixture evenly over the Oreo crust, smoothing the top with a spatula.
Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the center is just set and the top shifts from a wet sheen to a matte finish but still remains slightly wobbly when gently shaken.
Cool and Chill: Allow the cheesecake to cool to room temperature for about 30 minutes. Then refrigerate for at least 4 hours or preferably overnight to let it firm up completely.
Make Whipped Cream: In a clean bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks develop.
Cut and Decorate: Use the parchment paper overhang to lift the cheesecake out of the pan and place on a cutting board. Cut into 1 to 1½ inch squares. Pipe or spoon whipped cream onto each square, then top with a mini Oreo cookie and sprinkle with Oreo crumbs for garnish if desired.

Notes

Make sure the cream cheese is softened to room temperature for a smoother filling.
Do not overbake the cheesecake; it should still be slightly wobbly in the center when pulled out to avoid cracking.
The cheesecake can be stored covered in the refrigerator for up to 3 days.
For firmer bites, chill the cheesecake overnight before cutting.
Use a sharp knife dipped in hot water and wiped dry for easier, cleaner cuts.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Oreo cheesecake bites, no-bake cheesecake, Oreo desserts, bite-sized cheesecake, creamy cheesecake bites