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Oreo Cheesecake Bite topped with an Oreo.
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5 from 13 votes

The Best Oreo Cheesecake Bites

The Best Oreo Cheesecake Bites are what we call these little bites and it's no understatement. Not only are these little bites the perfect size, but they come fully packed with a beautifully tasty oreo cookie crust and a decadent oreo filling, topped with whipped cream and a full oreo cookie for extra goodness.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert
Keyword: baked, bites, cheesecake, classic, dessert, easy, homemade, indulge, mini, oreo, recipe, sweet, vegetarian
Servings: 12 Cheesecake Bites
Calories: 237kcal
Author: Shanika

Ingredients

OREO GRAHAM CRACKER CRUST:

  • 8-10 Oreo cookies
  • 1 ½ 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 ½ packs!)
  • ½ cup organic cane sugar
  • 3 Tbsps organic all-purpose flour
  • 1 teaspoon 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
US Customary - Metric

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 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. 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 16-18 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, ¼ cup of powdered sugar and 1 teaspoon 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!

Notes

  • 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!

Nutrition

Calories: 237kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 320mg | Potassium: 144mg | Fiber: 1g | Sugar: 20g | Vitamin A: 158IU | Vitamin C: 0.03mg | Calcium: 113mg | Iron: 2mg