This cookies and cream cheesecake is a simple dessert with an Oreo cookie crust and creamy cheesecake filling packed with chopped Oreos. Mini Oreo cheesecake bites are one of my favorite party treats!
Mini Oreo Cheesecake Bites
Cheesecake, particularly this mini Oreo cheesecake recipe, is one of my all-time favorite desserts. It is perfectly rich without being over the top sweet, and it makes any meal feel like a special occasion when it is served.
These cookies and cream cheesecake bites take a standard cheesecake recipe, but add in a delicious Oreo pie twist! The base is an Oreo pie crust, the cheesecake filling is studded with crushed pieces of the cookie and it’s topped with a mini Oreo cookie.
Why I Love These Mini Desserts
I absolutely love these mini Oreo cheesecake bites as an individual dessert option!
- They are adorable. Let’s start with the most obvious: tiny desserts are just so cute!
- Less fuss. Making mini bites seems like it may be more work than making one larger dessert, but I have found the opposite to be true. It’s just as easy to make the smaller version, and they are much easier than trying to cut a cake perfectly even.
- Crowd favorite. I also love that these mini Oreo cheesecake bites are absolutely party-worthy. Whether you are making them for a baby shower or for a birthday, it’s so easy serve these mini desserts!
How to Make Cookies and Cream Cheesecake Bites
You can find the full, printable recipe below, but here are the basic steps to take when making this recipe.
Create the crust by combining the melted butter and crushed Oreos then pressing the mixture into mini cheesecake form and baking for a few minutes.
Create the cheesecake layer by beating together the egg, cream cheese, sugar, vanilla then folding in the chopped Oreos then spoon into the mini cheesecake mold.
Bake then let cool. After the cheesecakes are cooled, place into the fridge to chill. Once chilled, make the homemade whipped cream, pipe unto the top, add a min Oreo cookie and serve .
Recipe Tips
I’ve made this recipe a time or two (or ten) and have learned some tricks along the way. Here are some insider tips to make sure this dessert turns out perfect every time.
- Make sure each layer has time to cool. After you bake the Oreo crust, it will need to cool slightly before adding the second layer. After you bake the cheesecake layer, cool your cheesecake on the counter for several minutes before placing it in the fridge to chill completely.
- You’ll know the cheesecakes are done baking when they have puffed up and are slightly jiggly when you give the tray a gentle shake.
- The secret to removing air bubbles in your cheesecake layer is to tap the pan down on the counter a few times before baking it. This will help prevent them from cracking and splitting as well.
- Use your fingers to press down the crust. You’ll need the crushed Oreos to make a dense, firm layer on the bottom. The best way to do this is by using clean fingers to press down firmly on the layer.
- If you don’t have a mini cheesecake pan, you can use a muffin tin instead. You will need to line the pan with paper cupcake liners and you will get 8-10 cheesecakes instead of 12. Because they are slightly larger, you may need to adjust cooking time by a few minutes.
Make-Ahead and Storing
If you are looking for a dessert that’s easy to make ahead of time, look no further. These can be made up to 3 days in advance when wrapped and stored in the fridge. Make sure they have had time to cool completely before being wrapped and chilled.
You can even make them a few weeks in advance, then wrap and store in the freezer. Whenever you want to enjoy one, just pull it out and dethaw it in the microwave at 30% power for 30-45 seconds.
If you plan to make these ahead of time, just make as usual, then hold off on the whipped cream—that should be done right before you serve.
Want more creative ways to use Oreos? Try these Oreo balls, easy Oreo ice cream cake, cookies and cream cookies or these easy Oreo brownies.
More Mini Desserts
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Mini Oreo Cheesecakes
Video
Ingredients
Crust:
- 10 Oreo cookies
- 1 Tablespoon butter , melted
Cheesecake:
- 12 ounces cream cheese , softened
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- pinch of salt
- ½ cup chopped Oreo cookies (filling removed)
Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 12 mini Oreo cookies for topping
Instructions
Crust:
- Preheat the oven to 350°F. Prepare a mini cheesecake pan by spraying with cooking spray.
- Crush the Oreo cookies until fine and mix with the melted butter. Spoon into the prepared pan, adding about 1 1/2 teaspoons to each well of the tin. Press the crust down with your fingers. Bake five minutes, then remove and let cool slightly.
Filling:
- While the crust is baking, beat together the cream cheese, sugar, vanilla, egg and salt until well combined. Fold in the chopped Oreo cookies. Spoon into the cheesecake pan, filling each well nearly full. Tap gently on the counter to remove any air bubbles.
- Bake 15-18 minutes, or until the cheesecakes are puffed up and only jiggle slightly when shaken gently. Remove and let cool, then chill in the fridge.
Topping:
- When the cheesecakes have chilled, whip the heavy cream until light and fluffy. Beat in the powdered sugar. Pipe onto the cooled cheesecakes and top each with a mini Oreo cookie. Enjoy!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Originally written by Alicia from The Baker Upstairs.
Categorized as: American, Cake + Cupcakes, Chocolate, Desserts, Kid-Friendly, Mini
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Is mini cheesecake pan different from mini cupcake pan?
A mini cupcake pan will work.