Oreo Cheesecake Bites Recipe
Introduction
These Oreo Cheesecake Bites are rich, creamy, and bursting with chocolatey Oreo goodness in every bite. Perfectly portioned as a delightful dessert for any occasion, they combine a smooth cheesecake filling with a crunchy Oreo crust and a decorative whipped cream topping.
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
- 4 tablespoons melted butter
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 25 mini Oreos and Oreo crumbs, for decorating if desired
Instructions
- Step 1: Preheat the oven to 325°F. Line an 8×8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add sugar, sour cream, and vanilla extract, and mix until fully combined.
- Step 3: Add eggs one at a time, stirring by hand after each addition until blended. Fold in the finely chopped Oreos carefully.
- Step 4: Using a food processor, pulse the 25 Oreo cookies until finely crushed. Add melted butter and process until combined.
- Step 5: Press the Oreo cookie crumb mixture firmly into the base of the prepared pan to form an even crust layer.
- Step 6: Spread the cheesecake mixture evenly over the Oreo crust.
- Step 7: Bake for 35 to 40 minutes, until the cheesecake’s top changes from a wet sheen to a matte finish and the center is just set but slightly wobbly.
- Step 8: Let the cheesecake cool to room temperature, about 30 minutes, then refrigerate for at least 4 hours or overnight to chill thoroughly.
- Step 9: To prepare the whipped cream, whip the heavy cream until soft peaks form. Add powdered sugar and continue whipping until stiff peaks form.
- Step 10: Lift the chilled cheesecake from the pan using the parchment overhang. Cut into 1 to 1½ inch squares.
- Step 11: Pipe whipped cream onto each cheesecake bite and top with a mini Oreo or a sprinkle of Oreo crumbs, if desired.
Tips & Variations
- Make sure the cream cheese is fully softened before mixing to avoid lumps in your cheesecake batter.
- For an extra chocolatey crust, try adding a tablespoon of cocoa powder to the Oreo crumbs before pressing them into the pan.
- Use a serrated knife dipped in hot water and wiped dry to cut cleaner cheesecake squares.
- Decorate with crushed Oreos or drizzle melted chocolate over the whipped cream for a fancier presentation.
Storage
Store the cheesecake bites in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 1 month; thaw in the refrigerator before serving. Reheat is not recommended as it affects the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecake bites ahead of time?
Yes, these bites actually benefit from chilling overnight to set properly and develop their flavors.
Can I substitute regular Oreos with another cookie?
You can use similar chocolate sandwich cookies, but the classic Oreo flavor is ideal for these bites.
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Oreo Cheesecake Bites Recipe
- Total Time: 5 hours
- Yield: 25 bites 1x
Description
These Oreo Cheesecake Bites are a delightful no-fuss dessert featuring a creamy cheesecake filling loaded with chopped Oreos on a crunchy Oreo crumb crust. Topped with fluffy whipped cream and mini Oreos, these bite-sized treats make perfect party snacks or indulgent anytime desserts.
Ingredients
Scale
Cheesecake Mixture
- 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
Whipped Cream 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. Line an 8×8 inch square baking pan with parchment paper, allowing some overhang for easy removal later.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add granulated sugar, sour cream, and vanilla extract, beating until fully combined. Add eggs one at a time, stirring gently by hand until incorporated. Fold in the finely chopped Oreos carefully.
- Prepare Crust: In a food processor, pulse 25 Oreo cookies into fine crumbs. Add melted butter and process again until mixture is evenly combined and crumbly.
- Assemble Base: Press the Oreo crumb and butter mixture evenly into the bottom of the prepared pan, creating a firm crust layer.
- Add Cheesecake Layer: Spread the prepared cheesecake mixture evenly over the Oreo crust in the baking pan.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the top changes from a wet sheen to a matte finish but remains slightly wobbly.
- Cool and Chill: Let the cheesecake cool to room temperature for about 30 minutes, then refrigerate for at least 4 hours or overnight to firm up completely.
- Make Whipped Cream: In a bowl, whip the heavy cream until soft peaks form. Add powdered sugar and whip until stiff peaks appear.
- Cut and Decorate: Use the parchment paper to lift the cheesecake from the pan and place on a cutting board. Cut into 1 to 1½ inch squares. Pipe or spoon whipped cream onto each square and top with a mini Oreo cookie and some Oreo crumbs for garnish if desired.
Notes
- Ensure the cream cheese is softened to avoid lumps in the cheesecake filling.
- Cool the cheesecake completely before slicing to achieve clean cuts.
- Use parchment paper with an overhang to easily lift the cheesecake out of the pan.
- For firmer bites, chill overnight rather than just 4 hours.
- Feel free to substitute mini Oreos with chopped regular Oreos for topping if needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo cheesecake bites, no bake cheesecake, Oreo dessert, bite sized cheesecake, party desserts
