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Mini Oreo Cheesecakes

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Oreo Cheesecake Bites combine the creamy richness of cheesecake with the iconic crunch of Oreo cookies. With a simple 5-ingredient filling and baked in a muffin pan, these portion-controlled bites are the perfect indulgent treat for any occasion.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 14-16 minutes
  • Total Time: 2 hours 30 minutes (including chilling time)
  • Yield: 16 bites
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

16 Oreos (for crust)

16 ounces cream cheese, softened (2–8 ounce packages)

½ cup sugar

2 large eggs

1 teaspoon vanilla extract

¾ cup large and small Oreo cookie crumbs (chop Oreos with a knife to get both large and small chunks; reserve a few tablespoons for topping)

Instructions

  1. Preheat & Prepare the Pan: Preheat the oven to 350°F (175°C). Line a regular cupcake baking pan with 16 paper liners. Place one whole Oreo cookie at the bottom of each cupcake liner. Set aside.
  2. Prepare the Cheesecake Filling: In a large mixing bowl, beat together the cream cheese, sugar, eggs, and vanilla extract with an electric mixer for about 2-3 minutes until smooth and creamy. Fold in the Oreo cookie crumbs (both large and small chunks) using a spatula until combined.
  3. Assemble the Cheesecake Bites: Spoon about two tablespoons of the cheesecake mixture into each cupcake liner, spreading it evenly over the Oreo crust. Sprinkle additional Oreo cookie crumbs on top of each cheesecake bite for extra texture and flavor.
  4. Bake: Bake in the preheated oven for 14-16 minutes, or until the centers are set. Be careful not to over-bake, as the cheesecake should remain creamy inside.
  5. Cool and Chill: Let the cheesecake bites cool for at least 30 minutes in the pan. Once cooled, remove the paper liners and place the cheesecake bites in the refrigerator to chill for at least 2 hours.
  6. Optional Toppings: For an extra touch, top with whipped cream and more crushed Oreos just before serving.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth batter.
  • Store leftovers in an airtight container in the refrigerator for up to 1 week.
  • Freezing: These bites can be frozen for up to 3 months. Wrap each bite individually in plastic wrap and foil, then store in an airtight container. Defrost on the counter for 2–4 hours before serving.

Nutrition

Find it online: https://cheftinaskitchen.com/mini-oreo-cheesecakes/