If you’re a fan of Oreos and cheesecake, these Oreo Cheesecake Bites are your new dream dessert. Imagine a rich, creamy cheesecake filling studded with chunks of Oreo cookies, all baked on top of a whole Oreo as the crust — a deliciously indulgent mini treat that’s perfect for any occasion.
These cheesecake bites are not only easy to make but also come together in under 30 minutes. They’re ideal for birthday parties, potlucks, holiday dessert trays, or a simple sweet tooth fix. Plus, they’re freezer-friendly, so you can always keep a stash for sudden cravings.
Why You’ll Love These Oreo Cheesecake Bites
- No fancy tools needed — just a muffin pan
- Quick bake time — under 20 minutes in the oven
- Simple ingredients — only five main ingredients
- Perfectly portioned for kids and adults
- Customizable with your favorite toppings
- Freezer-friendly so you can make ahead
Ingredients You’ll Need
For the Crust
- 16 whole Oreo cookies
For the Cheesecake Filling
- 16 ounces cream cheese, softened (two 8-ounce packages)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup roughly chopped Oreos (about 6 cookies, broken by hand or with a knife — do not blend to dust)
- reserve a few tablespoons of these crumbs for topping
How to Make Oreo Cheesecake Bites
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Line a regular muffin pan with 16 paper liners. Place one whole Oreo cookie in the bottom of each liner — these will act as the crust.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2–3 minutes until perfectly smooth and creamy.
Add in the chopped Oreo pieces and gently fold them into the batter with a spatula until just combined.
Step 3: Fill and Bake
Using a tablespoon or small cookie scoop, spoon about two tablespoons of the cheesecake mixture on top of each Oreo in the liners.
Sprinkle a bit of the reserved Oreo crumbs on top of each mini cheesecake for a decorative finish.
Bake the cheesecakes in your preheated oven for 14–16 minutes, or until the middles are set but not overbaked. They should be slightly jiggly in the center but firm at the edges.
Step 4: Cool and Chill
Allow the cheesecakes to cool in the pan for at least 30 minutes. Then carefully remove them from the paper wrappers and transfer to a plate or airtight container.
For the best texture and flavor, chill the Oreo Cheesecake Bites in the refrigerator for about 2 hours before serving.
Optional Toppings
If you want to dress them up even more, try adding:
- A swirl of whipped cream
- Extra crushed Oreos
- A drizzle of chocolate syrup
- A sprinkle of mini chocolate chips
Tips for Success
- Use room-temperature cream cheese for the smoothest filling
- Don’t overmix after adding the Oreo chunks so they stay chunky
- Let the cheesecakes chill fully for the creamiest, most satisfying bite
- If you want to freeze them, store in a single layer in an airtight container for up to 2 months
Serving Suggestions
These Oreo Cheesecake Bites are perfect for:
- Potluck dessert trays
- Holiday parties
- Kid-friendly birthday treats
- After-school snacks
- Bridal and baby showers
Pair them with a cup of coffee, a glass of cold milk, or even a scoop of vanilla ice cream for a truly indulgent dessert.
Storage and Make-Ahead Tips
- Store in an airtight container in the fridge for up to 5 days
- Freeze individually wrapped bites for up to 2 months
- Thaw overnight in the fridge before serving
Frequently Asked Questions
Can I make these gluten-free?
Yes, simply use gluten-free sandwich cookies instead of Oreos.
Can I use a different cookie?
Of course — you could try chocolate chip cookies or graham crackers for a twist.
Do I have to use a muffin pan?
Yes, a muffin pan helps them hold their shape. A mini cheesecake pan works too.
Can I make these ahead?
Definitely! In fact, they’re even better after chilling overnight.
Oreo Cheesecake Bites
Ingredients
For the Crust
- 16 whole Oreo cookies
For the Cheesecake Filling
- 16 ounces cream cheese softened (two 8-ounce packages)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup roughly chopped Oreos about 6 cookies, broken by hand or with a knife — do not blend to dust
- reserve a few tablespoons of these crumbs for topping
Instructions
Step 1: Prep the Pan
- Preheat your oven to 350°F (175°C). Line a regular muffin pan with 16 paper liners. Place one whole Oreo cookie in the bottom of each liner — these will act as the crust.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2–3 minutes until perfectly smooth and creamy.
- Add in the chopped Oreo pieces and gently fold them into the batter with a spatula until just combined.
Step 3: Fill and Bake
- Using a tablespoon or small cookie scoop, spoon about two tablespoons of the cheesecake mixture on top of each Oreo in the liners.
- Sprinkle a bit of the reserved Oreo crumbs on top of each mini cheesecake for a decorative finish.
- Bake the cheesecakes in your preheated oven for 14–16 minutes, or until the middles are set but not overbaked. They should be slightly jiggly in the center but firm at the edges.
Step 4: Cool and Chill
- Allow the cheesecakes to cool in the pan for at least 30 minutes. Then carefully remove them from the paper wrappers and transfer to a plate or airtight container.
- For the best texture and flavor, chill the Oreo Cheesecake Bites in the refrigerator for about 2 hours before serving.
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