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Oreo Cheesecake Bites

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Oreo Cheesecake Bites are the perfect combination of creamy cheesecake filling and crunchy Oreo crust, all packed into bite-sized treats. These mini cheesecakes are easy to make, great for parties, and sure to be a hit with anyone who loves Oreos and cheesecake.

Ingredients

16 Oreos (for the crust)

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

1/2 cup sugar

2 whole eggs

1 tsp vanilla extract

3/4 cup large and small Oreo cookie crumbs (chop Oreos with a knife, reserve a few tablespoons for topping)

Instructions

  1. For the Crust: Preheat your oven to 325°F (163°C) and line a mini muffin tin with paper liners. Crush 16 Oreos by hand with a knife, creating both large and small crumbs. Reserve a few tablespoons of the crumbs for topping the cheesecakes. Evenly divide the Oreo crumbs between the muffin tin liners and press them gently into the bottom to form a crust. Set aside.
  2. For the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the 3/4 cup of Oreo cookie crumbs (both large and small). Spoon the cheesecake filling into each muffin tin, on top of the Oreo crust, filling each cup nearly to the top.
  3. Bake: Bake for 18-20 minutes or until the cheesecakes are set in the middle and slightly puffed. They should not jiggle when shaken. Once baked, remove from the oven and let them cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  4. Topping: Once the cheesecake bites have cooled, top each one with a few reserved Oreo crumbs for added texture and flavor. Refrigerate the cheesecakes for at least 2 hours or until they are chilled and fully set.

Notes

Store leftover Oreo Cheesecake Bites in an airtight container in the refrigerator for up to 3-4 days. They are best served chilled.

Freezing: You can freeze these cheesecake bites for up to 1 month. Wrap them tightly and thaw in the refrigerator before serving.

Feel free to use regular-sized Oreos instead of mini ones, adjusting the quantity for the crust.

If you’d like, you can use a different cookie for the crust, such as chocolate chip cookies, graham crackers, or fudge-striped cookies.

These cheesecake bites are versatile. Top them with whipped cream, fresh fruit, or a drizzle of chocolate syrup for variety.

To make them egg-free, use a vegan egg replacer or silken tofu, though this may alter the texture slightly.

If you don’t have a food processor, crush the Oreos by hand with a knife to create a mix of large and small pieces.

Nutrition

Find it online: https://familydinnercooking.com/oreo-cheesecake-bites/