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The Best Oreo Cheesecake Bites

July 19, 2019
These cute, fudgy oreo cheesecake bites are the perfect make-ahead treat for cookie lovers.

The Best Oreo Cheesecake Bites

dThe Best Oreo Cheesecake Bites have a sweet oreo cookie crust and a decadent oreo filling, topped with whipped cream for the perfect over-the-top treat.

The Best Oreo Cheesecake Bites

Who doesn’t love oreos? Sure, they’re perfect on their own (or at least with a glass of milk for dunking). But I can’t stop there.

You know I love turning this favorite cookie into No-Churn Peanut Butter Oreo Ice CreamVegan Chocolate Oreo Cupcakes and these adorable cheesecake bites. 

The Best Oreo Cheesecake Bites

The best part about these treats is that they’re so easy to make and only require a few ingredients. You can also have fun with kids in the kitchen making these mini cheesecakes!

The Best Oreo Cheesecake Bites

Why You’ll Love These Cheesecake Bites:

  • They’re the perfect two-bite size for an after dinner treat that doesn’t feel like a sugar overload.
  • They’re jam-packed with Oreos from the crust to the garnish. 
  • Crispy on the bottom and tangy and fluffy in the center, the perfect combination. 
  • You can make them ahead of time for a party!

The Best Oreo Cheesecake Bites

How to Make Oreo Cheesecake Bites

There are two steps in this recipe: making the crust, and making the oreo cheesecake filling. 

Start with the crust, which will bake while you whip up the filling. 

The Best Oreo Cheesecake Bites

Oreo Cookie- Graham Cracker Crust

It’s best to use a food processor to make the crust. This way, the cookies break down into a fine meal and hold together nicely. 

You’ll need to remove the filling from the Oreos for the crust. You only want to use the chocolate cookie part. Add the cookies in with the chocolate Graham Crackers and some butter, and you should have a crust dough that holds together when pressed.

Before baking, make sure the crust is nicely packed into the cupcake pan. Use your fingers or a pie tamper if you have one. 

The crust only needs to bake for 5-10 minutes, or until it’s firm all the way through. Then let it cool while you make the filling. 

The Best Oreo Cheesecake Bites

Oreo Cheesecake Filling

A few notes to keep in mind about the filling for your cookie cheesecake bites:

  • Make sure your cream cheese is softened to room temperature. This way, it will whip easily for a fluffy texture. If you forget to take it out of the fridge, you can warm it in the microwave for 10-20 seconds.
  • Wait to add the vanilla and eggs until the cream cheese mixture is very light and fluffy. 
  • The sour cream adds wonderful tang and a lighter, airier texture to the cheesecake filling. If you’re out, you can substitute Greek yogurt. 
  • Make sure there are no lumps of flour or cream cheese in the filling before you fold in the Oreo pieces. 

The Best Oreo Cheesecake Bites

Why Do Cheesecake Bites Cool in the Oven?

The trick about leaving the cheesecakes in the oven with the door open after baking helps to prevent cracking. If the cheesecakes change temperature too quickly (from the oven to room temp), they may cack o the surface.

By leaving them in the oven, they slowly reach room temperature and hold their shape nicely.

The cheesecakes will still need to chill for a while out for the oven, as these are best served chilled or at room temperature. 

The Best Oreo Cheesecake Bites

More Cheesecake Bite Recipes:

The Best Oreo Cheesecake Bites

The Best Oreo Cheesecake Bites

The Best Oreo Cheesecake Bites

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Serves: 12 Cheesecake Bites
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Ingredients

OREO GRAHAM CRACKER CRUST:

  • 8-10 Oreo cookies
  • 1 1/2 cups Chocolate Graham crackers, chopped
  • 3-4 Tbsps unsalted butter, melted

CHEESECAKE FILLING:

  • 12 ozs. organic cream cheese, softened at room temp. (That’s 1 1/2 packs!)
  • 1/2 cup organic cane sugar
  • 3 Tbsps organic all-purpose flour
  • 1 tsp vanilla extract
  • 2 large organic eggs, room temp.
  • 3 Tbsps low-fat sour cream or greek yogurt
  • pinch of finely-ground sea salt
  • 10 Oreo cookies (WHOLE), crushed

TOPPINGS:

  • Whipped cream, store-bought or homemade
  • Oreo cookies, crushed or whole

Instructions

CRUST:

  • Preheat oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.
  • Grind the Oreo cookies and chocolate graham crackers in a food processor, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the cookie/cracker mixture along with the melted butter into a medium bowl and stir until full combined.
  • Divide the mixture between the cupcake liners (about 2 Tbsps per well) and press down into the bottoms with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
  • Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

FILLING:

  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add in the sour cream, and salt and continue mixing.
  • Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free. Fold in the crushed Oreo cookies.
  • Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
  • Bake the cheesecakes for 20-25 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
  • Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes or until at room temperature coolness, before putting them in the refrigerator for at least an hour.

HOMEMADE WHIPPED CREAM + ASSEMBLY:

  • Add 2 cups of organic heavy whipping cream, 1/4 cup of powdered sugar and 1 tsp of vanilla extract into the mixing bowl of an electric mixer (w/ a whisk attachment) and whip on high speed until stiff peaks form, about 5-6 minutes. Once fluffy, add whipped cream to a piping bag with your favorite tip and add it to the refrigerator until ready to use.
  • Once cooled, remove the cheesecake from the fridge and remove cupcake liners. Top cheesecakes with the whipped cream along with an Oreo cookie.
  • Grab a bite and enjoy.
  • Bon Appetit!

Tips & Tricks

STORAGE: Leftover Cheesecakes can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecakes in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
WHIPPED CREAM: If you decide not to make your own whipped cream, feel free to substitute with Coolwhip!
 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

If you make these Oreo Cheesecake Bites or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

 

The Best Oreo Cheesecake Bites

The Best Oreo Cheesecake Bites

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Serves: 12 Cheesecake Bites
Print It Pin It

Ingredients

OREO GRAHAM CRACKER CRUST:

  • 8-10 Oreo cookies
  • 1 1/2 cups Chocolate Graham crackers, chopped
  • 3-4 Tbsps unsalted butter, melted

CHEESECAKE FILLING:

  • 12 ozs. organic cream cheese, softened at room temp. (That’s 1 1/2 packs!)
  • 1/2 cup organic cane sugar
  • 3 Tbsps organic all-purpose flour
  • 1 tsp vanilla extract
  • 2 large organic eggs, room temp.
  • 3 Tbsps low-fat sour cream or greek yogurt
  • pinch of finely-ground sea salt
  • 10 Oreo cookies (WHOLE), crushed

TOPPINGS:

  • Whipped cream, store-bought or homemade
  • Oreo cookies, crushed or whole

Instructions

CRUST:

  • Preheat oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.
  • Grind the Oreo cookies and chocolate graham crackers in a food processor, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the cookie/cracker mixture along with the melted butter into a medium bowl and stir until full combined.
  • Divide the mixture between the cupcake liners (about 2 Tbsps per well) and press down into the bottoms with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
  • Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

FILLING:

  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add in the sour cream, and salt and continue mixing.
  • Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free. Fold in the crushed Oreo cookies.
  • Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
  • Bake the cheesecakes for 20-25 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
  • Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes or until at room temperature coolness, before putting them in the refrigerator for at least an hour.

HOMEMADE WHIPPED CREAM + ASSEMBLY:

  • Add 2 cups of organic heavy whipping cream, 1/4 cup of powdered sugar and 1 tsp of vanilla extract into the mixing bowl of an electric mixer (w/ a whisk attachment) and whip on high speed until stiff peaks form, about 5-6 minutes. Once fluffy, add whipped cream to a piping bag with your favorite tip and add it to the refrigerator until ready to use.
  • Once cooled, remove the cheesecake from the fridge and remove cupcake liners. Top cheesecakes with the whipped cream along with an Oreo cookie.
  • Grab a bite and enjoy.
  • Bon Appetit!

Tips & Tricks

STORAGE: Leftover Cheesecakes can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecakes in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
WHIPPED CREAM: If you decide not to make your own whipped cream, feel free to substitute with Coolwhip!
 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

The Best Oreo Cheesecake Bites

ORCHIDS + SWEET TEA

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  1. Hi there! I’m a bit confused because the recipe calls for 8-10 Oreo cookies for the crust + 1 1/2 chocolate graham crackers, but in the notes it says that you’ll use 14-16 cookies. How many Oreo cookies should we actually use in addition to the graham crackers? And just to confirm, none of the Oreo cream filling goes in the crust, right?

    • Hi! I do apologize for any confusion! This recipe was recently re-shot and re-done and I didn’t realize that I didn’t remove the additional notes about the crust. Please do follow the new ingredients list/instructions. Also, yes—-the entire cookie (including the filling) does go into the batter. I hope that you enjoy these! 🙂

  2. Looks so yummy!!! Am definitely gonna try this!
    Question though do you happen to have the recipe in grams? Thank you so much!!!

    • Yes! It’s such a new creative way to indulge in Oreos! I’m so glad that everyone enjoyed these as much as I did!

    • Thanks so much, Sara! I’m so glad that you and your family enjoyed these! They were a favorite in my house as well!

  3. Oh my these look and sound delicious, wonderful presentation too, definitely trying these soon.

    • Thanks so much, Brian! They really are delicious! I hope that you enjoy them!

  4. These look delicious! I never knew about the pot of water in the oven to help with the baking process. That is super helpful!!!

    • Yes! It’s been my oldest trick when making cheesecakes or cakes. The moisture from the water keeps things leveled and moist for the most part! I’m glad that it was helpful!

  5. To tell the truth, I have never made any dessert with Oreo cookies. Your recipe looks so delicious and inviting! I am gonna make these bites for sure!

    • OMG! I definitely recommend trying this! I rarely have any desserts with Oreos either, but this one is so good! You won’t regret it!

  6. These little cheesecake bites look SO delicious, and I love how easy they are to make! They would be the perfect addition to any sweet table 🙂

    • Yes! I love making Cheesecake Bites for those reasons! Thanks so much, Sylvie!