Oreo Cheesecake Bites Recipe | Creamy, Mini & Irresistible

Introduction

If you’re a cheesecake lover and a cookie fanatic, these Oreo Cheesecake Bites are about to become your new obsession. With a crunchy Oreo crust, creamy cheesecake filling, and extra cookies mixed in, these little treats are the perfect bite-sized indulgence.

The best part? They’re easy to make, bake in muffin tins, and are freezer-friendly — so you can enjoy them anytime the craving hits!

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Ingredients You’ll Need

For the Crust:

• 18 Oreo cookies (crushed into fine crumbs)
• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (2 blocks) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs, room temperature
• ½ cup sour cream
• 1 tsp vanilla extract
• 8 Oreo cookies (chopped into chunks)

Optional Topping:

• Whipped cream
• Mini Oreos or crushed Oreos for garnish

✨ Substitution Ideas:

• Swap sour cream with Greek yogurt for a tangy twist.
• Use gluten-free sandwich cookies for a GF version.
• Add a drizzle of chocolate or caramel for extra decadence.

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Timing

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 35 minutes

Makes about 12 Oreo cheesecake bites.

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Step-by-Step Instructions

Step 1: Prep the Pan

Line a 12-cup muffin tin with cupcake liners. Preheat oven to 325°F (160°C).

Step 2: Make the Crust

In a bowl, mix crushed Oreos with melted butter until the texture resembles wet sand. Press about 1 tablespoon of the mixture into each cupcake liner to form the crust. Set aside.

Step 3: Make the Cheesecake Filling

In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla extract. Fold in chopped Oreos.

Step 4: Assemble

Spoon the cheesecake batter over the prepared crusts, filling each liner almost to the top.

Step 5: Bake

Bake for 18–20 minutes, until centers are set but slightly jiggly. Remove from oven and let cool to room temperature.

Step 6: Chill

Refrigerate for at least 2 hours (or overnight) before serving.

Step 7: Garnish & Serve

Top with whipped cream and mini Oreos for the ultimate finishing touch.

💡 Pro Tip: Don’t overmix the batter — it keeps the cheesecake light and creamy.

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Nutrition (per bite, without toppings)

• Calories: 210 kcal
• Protein: 4g
• Fat: 14g
• Carbs: 18g
• Sugar: 13g

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Serving Suggestions

• Serve as a dessert platter at parties.
• Freeze and enjoy as a cold summer treat.
• Pair with coffee or hot chocolate for a cozy dessert.

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Storing & Freezing Tips

• Fridge: Store in an airtight container up to 5 days.
• Freezer: Freeze individually wrapped bites for up to 2 months. Thaw overnight in the fridge before serving.

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FAQs

Q1: Can I make these without cupcake liners?
Yes, but liners make them easier to remove. Without them, grease the muffin pan well.

Q2: Do I have to use sour cream?
It adds creaminess, but you can replace it with plain Greek yogurt.

Q3: Can I make these no-bake?
Yes! Use a no-bake cheesecake filling with whipped cream and chill instead of baking.

Q4: Can I double the recipe?
Absolutely — just use two muffin tins or bake in batches.

Q5: How do I keep them from cracking?
Don’t overbake! Take them out when the centers are slightly jiggly — they’ll firm up while cooling.

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Conclusion

These Oreo Cheesecake Bites are creamy, crunchy, and oh-so-satisfying. Whether you’re baking for a party, a family treat, or just because, they’re guaranteed to be a hit. One bite and you’ll see why these little cheesecakes are impossible to resist.