Go Back
+ servings
The Best Oreo Cheesecake Bites
5 from 11 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. Can we just say that it's an oreo overload?

Course: Dessert
Keyword baked, bites, cheesecake, classic, dessert, easy, homemade, indulge, mini, oreo, recipe, sweet, vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 Cheesecake Bites
Creator Shanika | Orchids + Sweet Tea



  • 1 package Oreo cookies (See Notes!)
  • 3 Tbsps unsalted butter, melted


  • 12 ozs. organic cream cheese, softened at room temp. (That’s 1 1/2 packs!)
  • 1/2 cup organic pure cane sugar
  • 3 Tbsps organic all-purpose flour (I use Bob’s Red Mills)
  • 2 tsps vanilla extract
  • 2 large eggs, room temp.
  • 3 Tbsps low-fat sour cream
  • 1/4 tsp sea salt
  • 10 Oreo cookies


  • Whipped Cream, homemade or store-bought (See Notes!)
  • Oreo cookies



  1. Preheat oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.

  2. Grind the oreo cookies (without the filling; See Recipe Notes!) in a food processor until finely crushed. Add the butter and pulse until well combined.

  3. 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).

  4. Bake the crusts for about 5-10 minutes and then remove from oven and allow it to cool until you’re ready to use.


  1. In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.

  2. 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 the sour cream and continue mixing.

  3. Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.

  4. Gently fold in crushed oreo cookies (full sandwiched cookie) into batter until well incorporated.

  5. Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.

  6. 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.**

  7. Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.

  8. Once cooled, top with whipped cream and an oreo cookie and enjoy.

  9. Bon Appetite!

Tips | 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.

OREO COOKIE: For Step 2 in making Oreo Cookie Crust, simply separate each cookie and scrape off the filling so that only the cookie itself is being used. You'll need approximately 2 rows of oreo cookies or so to achieve the crust, about 14-16 cookies.

HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 Tbsp vanilla extract and a pinch of sea salt.*