Why Make This Recipe
Oreo Cheesecake Bites are a perfect treat for dessert lovers. These little bites pack all the creamy goodness of cheesecake with the delightful crunch of Oreos. They are easy to make and great for parties, gatherings, or when you just want a sweet snack. Each bite offers a satisfying blend of flavors and textures that everyone will enjoy.
How to Make Oreo Cheesecake Bites
Ingredients
- 16 Oreos
- 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 to get both large and small cookie chunks. Reserve a few tablespoons for topping cheesecakes. Do not use a food processor as it will turn the cookies into fine crumbs.)
Directions
- Preheat the oven to 350 degrees F. Line a regular cupcake baking pan with 16 paper liners and place one Oreo cookie in each liner. Set aside.
- In a large mixing bowl, beat together the cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2-3 minutes until smooth.
- Sprinkle in the Oreo cookie crumbs and fold them in with a spatula until combined.
- With a tablespoon, spoon the Oreo cheesecake mixture evenly on top of the Oreo cookies, about two tablespoons of cheesecake batter per cupcake cup. Sprinkle each cheesecake with more Oreo cookie crumbs.
- Bake for 14-16 minutes or until the middles are set. Be sure not to over-bake.
- Let the cheesecake cool for at least 30 minutes and remove the paper wrappers. Place in the refrigerator until ready to serve. It’s best to let the cheesecake bites get cold, about 2 hours in the refrigerator. Optional: top with whipped cream and more crushed Oreos!
How to Serve Oreo Cheesecake Bites
Serve Oreo Cheesecake Bites chilled straight from the refrigerator. You can add a dollop of whipped cream and some extra crushed Oreos on top for an extra special touch. These bites are perfect for sharing, but you might want to keep them for yourself!
How to Store Oreo Cheesecake Bites
Store any leftover Oreo Cheesecake Bites in an airtight container in the refrigerator. They should last for about 3-5 days. If you want to keep them longer, you can also freeze them. Just make sure they are well wrapped to prevent freezer burn.
Tips to Make Oreo Cheesecake Bites
- Make sure your cream cheese is softened before mixing. This will help you achieve a smooth batter.
- Avoid over-baking to keep the cheesecake bites creamy in the center.
- Feel free to mix in extra Oreos into the cheesecake batter if you love cookies!
Variation
You can try different types of cookies for the base, like chocolate chip cookies or golden Oreos. You can also add chocolate chips or drizzle chocolate on top for an even richer flavor.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different.
Q: Can I make these in advance?
A: Yes, you can make Oreo Cheesecake Bites a day ahead and keep them in the refrigerator until serving.
Q: How do I know when they are done baking?
A: The cheesecake bites should be set in the middle. A slight jiggle is okay, but they should not be liquidy.
Oreo Cheesecake Bites
Ingredients
Base Ingredients
- 16 pieces Oreo cookies One for each cupcake liner.
- 16 ounces cream cheese; softened (2 – 8 ounce packages) Must be softened for mixing.
- 1/2 cup sugar
- 2 whole eggs
- 1 teaspoon vanilla extract
Topping Ingredients
- 3/4 cup Oreo cookie crumbs Reserve a few tablespoons for topping.
Instructions
Preparation
- Preheat the oven to 350 degrees F. Line a regular cupcake baking pan with 16 paper liners and place one Oreo cookie in each liner.
- In a large mixing bowl, beat together the cream cheese, sugar, eggs, and vanilla extract with an electric mixer for 2-3 minutes until smooth.
- Sprinkle in the Oreo cookie crumbs and fold them in with a spatula until combined.
- Spoon the Oreo cheesecake mixture evenly on top of the Oreo cookies, about two tablespoons of cheesecake batter per cupcake.
- Sprinkle each cheesecake with more Oreo cookie crumbs.
Baking
- Bake for 14-16 minutes or until the middles are set. Be sure not to over-bake.
Cooling
- Let the cheesecake cool for at least 30 minutes and remove the paper wrappers.
- Place in the refrigerator until ready to serve. It’s best to let the cheesecake bites get cold for about 2 hours.
