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Mini Oreo Cheesecake Bites

Everything you love about OREO cheesecake in a convenient bite sized format. Garnish with a swirl of cookies and cream frosting and a mini oreo for the ultimate treat!

Thursday February 18, 2021

(5 stars from 2 reviews)

Butter Chocolate Baking Crumbs Cream Cheese Eggs OREOs Sour Cream Sugar

Mini Oreo Cheesecake Bites

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I love cheesecake, but I love quick, bite sized cheesecake even more! Who needs a plate and fork to enjoy cheesecake? Certainly not this girl, that's for sure! I catch my husband eating these directly out of the fridge pretty much any time he passes it. They are so, so good for when you need a quick sweet snack. These are also perfect to make and bring to a gathering, whenever we are allowed to have those again (sigh). 

the wrapped is peeled away from a mini Oreo cheesecake bite

What are the ingredients in Mini OREO Cheesecake Bites?

There are only a few ingredients required to make these mini OREO Cheesecake Bites:

  • Chocolate Cookie Crumbs - I buy mine pre-ground, but you can make your own using a food processor and some OREOs
  • butter - used in the crust to hold it together and as the base for the icing
  • granulated sugar - used in the crust to help hold it together, and in the cheesecake for some sweetness
  • cream cheese - make sure you use brick cream cheese at room temperature for this recipe
  • sour cream - helps make the cheesecake a bit smoother and creamier
  • egg - Helps to hold the cheesecake together after baking
  • vanilla extract - For a boost of flavor
  • cornstarch - this helps thicken the cheesecake
  • salt - to enhance the flavor of the cheesecakes
  • OREOs - we need these to make OREO cheesecake of course (but any brand will work!)
  • Powdered sugar - For the icing if you choose to make it
three Oreo cheesecake bites are stacked on top of each other

How do I make Mini Oreo Cheesecake Bites?

These are not complicated to make - I had mine in the oven in less than 15 minutes, but there are several steps involved that I will explain below.

Step 1: Preheat the oven to 350 F, and prepare a mini muffin pan with mini liners. Liners are important in this recipe - you will not be able to get the cheesecake out of the pan without them.

Step 2: Make the crust by combining chocolate cookie crumbs, melted butter and granulated sugar in a small bowl until completely combined. The texture should be something like wet sand 

Step 3: Place about half a tablespoon of crust mixture into each of the 24 muffin liners and pat down with the back of a spoon. I used a rounded spoon and it helped make a cavity in the center for my cheesecake

Step 4: Prepare the cheesecake mixture by beating the cream cheese on high speed until smooth and creamy. Then beat in the sugar until fully incorporated

Step 5: Beat the sour cream, egg, vanilla, salt and cornstarch into the cream cheese mixture until fully combined

Oreo Cheesecake bites are scattered around the baking pan

Step 6: Stir in chopped OREOs until evenly distributed, then spoon about 1 tablespoon of cheesecake mixture into each muffin cavity

Step 7: Bake mini cheesecakes in preheated oven about 10-12 minutes, or until the center is completely set. Once they are done cooking, allow them to cool at room temperature about 30 minutes, then put them in the fridge to finish cooling for an additional hour or until the are chilled

Step 8: If you want to garnish with some cookies and creme frosting, while the cheesecakes cool you can prepare it, but the cheesecakes must be completely cooled before you pipe it on.

Step 9: In a small bowl, beat the butter, then slowly add the icing sugar in 4-5 additions, mixing well after each. Stir in the OREO crumbs, followed by the milk.

Step 10: Once cheesecakes are completely cooled, add a small dollop of frosting to each one, and add a mini OREO cookie on top for decoration. Serve cold.

A bite is taken out of an OREO cheesecake bite.

Tips and Tricks to make the best Mini Oreo Cheesecake Bites:

  • The number one most important thing is to make sure your ingredients are room temperature - especially the cream cheese - cold cream cheese will not mix well with other ingredients and you will have lumps
  • Make sure the cream cheese is thoroughly creamed before you add any other ingredients to it
  • Pat the crust mixture down firmly in the pan before you add the cheesecake to it
  • Make sure the cheesecakes are completely cooked before you remove them from the oven - they should not be liquidy in the center, and some may develop slight cracks 
  • Make sure the cheesecakes are cold to the touch before you put frosting on them
  • I used an open star piping tip for the frosting but a spoon will get the job done too
  • Make sure you use muffin liners - otherwise the cheesecakes will not come out of the pan
  • Try and make sure you make each cheesecake the same size so that they cook evenly
mini oreo cheesecake bite is shown on top of a stack of Oreos

How do I store Mini Oreo Cheesecake Bites?

Since these are cheesecake, they must be stored in the fridge - an airtight container is best. I'd recommend eating them within 3-4 days of making them. You can also freeze them for several months. They can be thawed in the fridge for several hours, or even enjoyed frozen!


Mini Oreo Cheesecake Bites

Mini Oreo Cheesecake Bites

(5 stars from 2 reviews)

1 5
By:
Yield: 24 Mini Cheesecakes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours

Ingredients

For the crust:

  • 1 cup chocolate cookie crumbs
  • 3 tablespoons butter, melted
  • 1 tablespoon granulated sugar

For the cheesecake:

  • 1 brick cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons sour cream, room temp
  • 1 egg, slightly beaten, room temp
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 4 oreos, chopped into small pieces

For the frosting (optional):

  • 2 tablespoons butter
  • 2/3 cup powdered sugar
  • 1 tablespoon chocolate cookie crumbs
  • 2 teaspoons milk
  • 12 mini oreos, divided in half to get 24 cookies

 

Directions

  1. Preheat the oven to 350 F, and line a mini muffin pan with mini liners
  2. Make the crust by combining chocolate cookie crumbs, melted butter and granulated sugar in a small bowl until completely combined
  3.  Pat about half a tablespoon of crust mixture into each of the 24 muffin liners.
  4. Prepare the cheesecake mixture by beating the cream cheese on high speed until smooth and creamy, then beat in the sugar until fully incorporated
  5. Beat the sour cream, egg, vanilla, salt and cornstarch into the cream cheese mixture until fully combined
  6. Stir in chopped Oreos until evenly distributed, then spoon about 1 tablespoon of cheesecake mixture into each muffin cavity
  7. Bake mini cheesecakes in preheated oven about 10-12 minutes, or until the center is completely set.
  8. Once they are done cooking, allow them to cool at room temperature about 30 minutes, then put them in the fridge to finish cooling for an additional hour or until the are chilled
  9. While the cheesecakes cool you prepare the icing by beating the butter, and slowly beating in the powdered sugar, then stir in the cookie crumbs and milk.
  10. Once cheesecakes are completely cooled, add a small dollop of frosting to each one and top with a mini oreo cookie. Serve chilled

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What Others Have Said


Tara
Sunday April 11, 2021

These were so delicious! Small enough that you don’t feel bad eating a few! Lol

Natalie
Sunday April 11, 2021

Hahah- I am definitely guilty of that !


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Debi
Monday March 15, 2021

Oh my! These look amazing! Can't wait to make them because I love cheesecake. :-)

Natalie
Tuesday March 16, 2021

Thank you Debi! I hope you try them :)


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Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.


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