Cookies and cream cheesecake makes for a rich, craveable dessert that is oh-so-simple to make. These mini Oreo cheesecake bites are perfect for parties and entertaining, or just enjoying with your family at home!
What is it about cheesecake that makes it so darn tasty? 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.
This particular version takes a standard cheesecake recipe, but adds in a delicious twist—the crust is made out of crushed Oreo cookies! The cheesecake filling is studded with crushed pieces of the cookie. Guess what’s on the top? Yup, more Oreos.
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, your host will appreciate how easy it is to serve these.
Why I love these mini desserts:
This particular recipe happens to be for mini Oreo cheesecake bites. I absolutely love individual desserts for so many reasons.
They are adorable. Let’s start with the most obvious: tiny desserts are just so cute!
Built-in portion control. These are really decadent. I firmly believe everyone should enjoy dessert—and by keeping the portions smaller with a mini dessert, you truly can have your cake and eat it too.
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 to pass out and enjoy than trying to cut a cake perfectly even.
How to make mini oreo cheesecake bites
You can find the full, printable recipe below, but here are the basic steps to take when making this recipe.
- Create your crust. The crust is made out of two simple ingredients – butter and crushed Oreos, pressed into mini cheesecake forms and baked for a few minutes.
- Create the cheesecake layer. They have a simple (albeit delicious) cheesecake made from a handful of basic ingredients include egg, cream cheese, sugar, and—of course—chopped Oreos.
- Bake then let cool. After the cheesecakes are cooled, place into the fridge to chill.
- Whip the topping. This homemade whipped cream is incredible and goes so well on top of this dessert.
That’s it! Simple, right?
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.
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.
More mini desserts:
- Classic Mini Cheesecakes
- Mini Fruit Tarts
- Chocolate Strawberry Dessert Kabobs
- Mini Raspberry Bundt Cakes
- Mini Pumpkin Cheesecakes
- Easy Strawberry Shortcake Trifle
Mini Oreo Cheesecakes
- 10 Oreo cookies
- 1 Tablespoon butter , melted
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 12 mini Oreo cookies for topping
- 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.
- 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.
- 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!
- 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.
Originally written by Alicia from The Baker Upstairs.