Mini Oreo Cheesecake Bites

Mini Oreo cheesecake bites are what I make when I want cheesecake but don’t want to deal with a springform pan, a water bath, or cracks across the top. A whole Oreo sits in the bottom of each muffin cup as the crust. A smooth cream cheese filling with chopped cookies goes on top, and the whole batch bakes in about 20 minutes.

Why Make This Recipe

A full-size cheesecake takes a lot of work. These don’t.

You don’t make a crumb crust, because the cookie is the crust. Cheesecake is really a baked custard, and small portions are much more forgiving than one big one. They bake evenly, set quickly, and if one cracks a little, nobody will notice once the crumbs are on top.

They’re also one of my favorite easy dessert recipes for a group. You get twelve neat portions with no slicing, and you can skip plates entirely. If you liked the chocolate ganache brownie cups, this uses the same muffin-pan idea with a creamy center.

One honest note. You’ll spend under 30 minutes on the actual work, but they need a few hours in the fridge. Don’t skip the chill. A warm cheesecake bite tastes like sweet scrambled eggs.

How to Make Mini Oreo Cheesecake Bites

Ingredients:

• 24 regular Oreo cookies, divided (not Double Stuf)
• 16 ounces full-fat brick cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup full-fat sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• Whipped cream, for topping (optional)

Directions:

Prep time: 15 minutes. Cook time: 20 minutes. Chill time: at least 3 hours. Makes 12 mini cheesecakes.

1. Heat the oven to 325°F (160°C). Line a standard 12-cup muffin pan with paper or foil liners. Foil liners hold their shape a little better if you have them.
2. Put one whole Oreo in the bottom of each liner. Roughly chop 8 of the remaining cookies into pea-size pieces. Crush the last 4 into fine crumbs and set them aside for the topping.
3. Beat the cream cheese on medium-low speed for about 1 minute, until it’s completely smooth. Scrape down the bowl and beater so no lumps are hiding at the bottom.
4. Add the sugar and beat for another minute. Mix in the sour cream and vanilla until combined.
5. Turn the mixer to low and add the eggs one at a time, mixing only until the yellow streaks disappear. Don’t whip it. Extra air makes the cakes puff up in the oven and then sink as they cool.
6. Fold the chopped Oreos in by hand with a spatula.
7. Spoon the filling into the cups, about 3 tablespoons each, filling them almost to the top. Tap the pan firmly on the counter two or three times to pop any air bubbles.
8. Bake for 18 to 22 minutes. The edges should look set and matte, and the centers should still jiggle a little when you nudge the pan, like set gelatin. They shouldn’t brown at all.
9. Turn off the oven, prop the door open a few inches, and leave the pan inside for 10 minutes. Then move it to a rack and let it cool for 30 minutes.
10. Refrigerate for at least 3 hours, or overnight. Right before serving, add the whipped cream and sprinkle on the reserved crumbs.

How to Serve Mini Oreo Cheesecake Bites

Serve them cold, straight from the fridge. That’s when the filling is firm and clean-tasting.

The centers dip slightly as they cool, which is normal. It also leaves a handy spot for a swirl of whipped cream and a pinch of crumbs. A thin drizzle of warm hot fudge is nice too, if you want something richer.

For a party, I leave the liners on so people can just pick them up. They look good on a dessert table next to a no-bake pistachio cheesecake or a tray of chocolate peanut butter icebox bars. Strong coffee goes with all of it.

How to Store Mini Oreo Cheesecake Bites

Keep them covered in an airtight container in the fridge for up to 4 days. The cookie base softens a bit each day until it’s more like cake than a crisp cookie. I don’t mind that, but day one or two is best.

Since these are made with cream cheese and eggs, don’t leave them out at room temperature for more than 2 hours. The FoodSafety.gov cold storage charts are worth a look if you’re ever unsure about dairy desserts.

They freeze well too. Freeze them plain, without whipped cream, on a tray until firm, then wrap each one and store them in a freezer bag for up to 2 months. Thaw overnight in the fridge.

Tips to Make Mini Oreo Cheesecake Bites

• Soften the cream cheese properly. Leave it on the counter for 1 to 2 hours. If you’re short on time, cut it into cubes and it’ll soften in about 30 minutes. Cold cream cheese leaves lumps that never beat out.
• Use brick cream cheese. The spreadable kind in a tub has more water and won’t set as firmly.
• Keep the mixer on low once the eggs go in. This one step does more to prevent cracks and sinking than anything else.
• Pull them while the centers still wobble. They keep setting as they cool and chill. If the centers look firm in the oven, they’ll be dry and crumbly later.
• Chop the cookies, don’t pulverize them. Real pieces give you that cookies-and-cream look. Fine dust in the filling just turns it gray.
• Stick with regular Oreos for the base. Double Stuf works, but the extra filling melts and makes the bottoms harder to peel cleanly.

Variation

This works with just about any sandwich cookie. Oreo makes plenty of flavors, and mint and peanut butter are both great here. Golden Oreos with a teaspoon of lemon zest in the filling taste lighter, which is nice in summer. For a chocolate version, melt 2 ounces of semisweet chocolate, let it cool until just warm, and beat it in with the sour cream.

Mini Oreo Cheesecake Bites

Mini cheesecakes baked in a muffin pan, each with a whole Oreo as the crust and a creamy filling with chopped Oreos. They bake in about 20 minutes, with no springform pan or water bath needed.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Chill time 3 hours hrs

Total Time 3 hours hrs 35 minutes mins

Servings: 12 mini cheesecakes

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 24 regular Oreo cookies divided (not Double Stuf)
• 16 ounces full-fat brick cream cheese softened
• 1/2 cup granulated sugar
• 1/2 cup full-fat sour cream at room temperature
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• whipped cream for topping (optional)

Method

 

1. Heat the oven to 325°F (160°C). Line a standard 12-cup muffin pan with paper or foil liners. Foil liners hold their shape a little better if you have them.
2. Put one whole Oreo in the bottom of each liner. Roughly chop 8 of the remaining cookies into pea-size pieces. Crush the last 4 into fine crumbs and set them aside for the topping.
3. Beat the cream cheese on medium-low speed for about 1 minute, until it's completely smooth. Scrape down the bowl and beater so no lumps are hiding at the bottom.
4. Add the sugar and beat for another minute. Mix in the sour cream and vanilla until combined.
5. Turn the mixer to low and add the eggs one at a time, mixing only until the yellow streaks disappear. Don't whip it. Extra air makes the cakes puff up in the oven and then sink as they cool.
6. Fold the chopped Oreos in by hand with a spatula.
7. Spoon the filling into the cups, about 3 tablespoons each, filling them almost to the top. Tap the pan firmly on the counter two or three times to pop any air bubbles.
8. Bake for 18 to 22 minutes. The edges should look set and matte, and the centers should still jiggle a little when you nudge the pan, like set gelatin. They shouldn't brown at all.
9. Turn off the oven, prop the door open a few inches, and leave the pan inside for 10 minutes. Then move it to a rack and let it cool for 30 minutes.
10. Refrigerate for at least 3 hours, or overnight. Right before serving, add the whipped cream and sprinkle on the reserved crumbs.

Notes

Use brick cream cheese, not the spreadable tub kind. Soften it on the counter for 1 to 2 hours, or cut it into cubes and it will soften in about 30 minutes. Once the eggs go in, keep the mixer on low to prevent cracks and sinking. Take the bites out while the centers still wobble. Chop the cookies into pieces instead of crushing them to dust. Regular Oreos make the bottoms easier to peel than Double Stuf. Store covered in the fridge for up to 4 days; days one and two are best. Don't leave them at room temperature for more than 2 hours. To freeze, freeze them plain on a tray, wrap each one and keep them for up to 2 months, then thaw overnight in the fridge. You can make them up to 2 days ahead, but add the topping right before serving. Instead of sour cream, use full-fat plain Greek yogurt one-for-one, or 1/4 cup heavy cream.

FAQs

Can I make these without sour cream?

Yes. Full-fat plain Greek yogurt swaps in one-for-one and adds a little tang. Or use 1/4 cup heavy cream, which makes the filling a bit softer.

Why did my cheesecake bites sink in the middle?

A slight dip is normal. A deep crater usually means the batter was beaten too hard after the eggs went in, or the bites baked too long. Next time, mix on low and take them out while the centers still jiggle.

How far ahead can I make them?

Up to 2 days ahead is ideal. Keep them covered in the fridge, and add the whipped cream and crumbs right before serving so the topping stays fresh.

Conclusion

Once you’ve made these, you’ll probably reach for the muffin pan for cheesecake more often than the springform. Make them the day before, keep them cold, and save a few crumbs for the top.