Can I make these mini cheesecakes ahead of time?

Yes! Mini Oreo Cheesecakes actually taste better when they have time to chill. You can make them a day in advance and store them in the refrigerator until you're ready to serve.

Can I use a different type of cookie for the crust?

Absolutely! While Oreos are the classic choice, you can use Golden Oreos, graham crackers, or even chocolate chip cookies for a different flavor.

How do I know when the cheesecakes are done baking?

The cheesecakes should have a slight jiggle in the center when you take them out of the oven. They will firm up as they cool

The Best Oreo Cheesecake Bites (30 Minute Recipe)

Name: The Best Oreo Cheesecake Bites (30 Minute Recipe)
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: For the Cheesecake Crust:; 16 whole Oreo cookies; 16 ounces cream cheese, softened; ½ cup sugar; 2 whole eggs; 1 teaspoon vanilla extract; ¾ cup Oreo cookie crumbs (chopped into large and small pieces); Extra Oreo crumbs for topping (optional)

Description

These Oreo Cheesecake Bites are the perfect combination of creamy, rich cheesecake and crunchy Oreo cookies. With just a handful of ingredients and a simple muffin pan, you can create a delicious, bite-sized dessert that’s ideal for parties, holidays, or an everyday treat.

Ingredients

Scale

For the Cheesecake Crust:
16 whole Oreo cookies

For the Cheesecake Filling:

16 ounces cream cheese, softened
½ cup sugar
2 whole eggs
1 teaspoon vanilla extract
¾ cup Oreo cookie crumbs (chopped into large and small pieces)
Extra Oreo crumbs for topping (optional)

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Instructions

Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Line a regular muffin pan with 16 cupcake liners and place one whole Oreo cookie at the bottom of each liner.
Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla extract using an electric mixer until the mixture is completely smooth and creamy. Scrape the sides of the bowl as needed to ensure all ingredients are evenly incorporated.
Fold in the Oreos: Gently stir in the Oreo cookie crumbs using a spatula, making sure the pieces are evenly distributed throughout the batter. Avoid overmixing to maintain a light texture.
Fill the cupcake liners: Spoon about two tablespoons of the cheesecake batter over each Oreo base in the muffin pan, ensuring the mixture covers the cookies evenly. Sprinkle additional crushed Oreos on top for extra crunch and flavor.
Bake the cheesecakes: Place the muffin pan in the preheated oven and bake for 14-16 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking, as the cheesecakes will continue to firm up as they cool.
Cool and chill: Allow the cheesecakes to cool in the pan for about 30 minutes, then transfer them to the refrigerator. Let them chill for at least 2 hours to fully set before serving.
Serve and enjoy: Once chilled, remove the cheesecakes from the liners and top with whipped cream or more crushed Oreos for an extra indulgent touch.

Notes

For best results, use full-fat cream cheese at room temperature to achieve a smooth batter. If you want a gluten-free version, swap the Oreos for gluten-free sandwich cookies. These cheesecakes can be stored in an airtight container in the refrigerator for up to a week or frozen for up to three months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 180
Sugar: 12g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0.5g
Protein: 3g
Cholesterol: 45mg