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Mini Oreo Cheesecake Bites

These Mini Oreo Cheesecake Bites use a whole Oreo for the crust – fun to make and sooo delicious! One of our most popular recipes!

Oreo cheesecake was inevitable. Once cookies and cream ice cream became “a thing” it would only be a matter of time before Oreos found their way into classic dessert recipes including cheesecake. Is this a bad thing? Not at all, but if you aren’t sure how to get started experiencing this amazing desert, know that it only has seven ingredients and takes only 22 minutes to bake.

Mini Oreo Cheesecake Bites Recipe

Mini Oreo Cheesecake Bites Ingredients

  • Oreos: You’ll need a combination of whole Oreos for the bottom layer and Oreo cookie crumbs for the filling.
  • Cream cheese: For the best results, use softened and full-fat cream cheese. You’ll need a total of four 8-ounce packages of cream cheese. Use bricks of cream cheese rather than cream cheese spread, which is thinned out with other ingredients.
  • Sugar: Granulated sugar balances out the tanginess of the cream cheese filling.
  • Vanilla extract: Adds a subtle, aromatic sweetness that complements the Oreo and cheesecake filling.
  • Whole eggs: The addition of eggs to the cheesecake filling contributes to a smooth and creamy texture.
  • Sour cream: Adds a touch of tanginess and thins out the filling to create a smoother and creamier texture.

You’ll also need standard muffin tins with paper liners. You can use a mini cheesecake pan as well but not everybody has one in their kitchen.

Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.

How to Make Oreo Cheesecake Bites

Prepare base – Place 1 whole Oreo cookie in the bottom of each lined cup.
Make Oreo cheesecake filling – Gradually add in all other ingredients and mix.
Add filling & bake – Fill each lined cup almost to the top and bake.
Refrigerate – Refrigerate at least 4 hours or overnight.

Individual Oreo Cheesecake Bites

Oreo Cheesecake Bites Tips & Variations

Room Temperature Everything – Cheesecake baking science dictates that, for best results, all ingredients in this recipe should be at room temperature before you start preparing the dessert.

Mini Oreo Toppings – Decorate the top of your cheesecake with mini Oreo cookies. You can arrange them in patterns, create a border, or even spell out words.

Oreo Whipped Cream – Use store bought whipped cream or whip up some heavy cream and fold in crushed Oreo cookies. Use this Oreo whipped cream as a delicious topping for your Oreo cheesecake bites. A creamy buttercream frosting with Oreos works nicely too!

Oreo Ganache Drizzle – Make a simple ganache by heating heavy cream and pouring it over chopped Oreo cookies and chocolate. Drizzle the ganache over the cheesecake.

Chopping Oreos – This recipe calls for “coarsely chopped” Oreos, but you might want to experiment with different approaches. Try crushed or coarsely ground Oreos only, but a combination of the two might be visually pleasing.

Incorporate More Flavors – Add a bit of extra flavoring by throwing some citrus zest or herbs into the mix. Not all additional flavors are right for a dish like Oreo cheesecake, but if you are feeling adventurous you could try adding some mint or a chocolate-friendly berry flavoring.

Full-Fat Ingredients – Remember the “fat-free” craze of the 90s? You will want to ignore the urge to go low-fat with this recipe. Cheesecake in general requires the fat in the cream cheese, sour cream, and eggs. Without it, your recipe may not turn out with the consistency you expect.

Let It Cool First – To fully enjoy the flavors and texture of Oreo Cheesecake, it’s important to let it cool completely before serving. Unlike other desserts like chocolate chip cookies or brownies, which can be enjoyed warm or cold, cheesecake is best when chilled. So, resist the temptation to dive right in and allow your Oreo Cheesecake to cool down to its optimal cold temperature for the ultimate taste experience.

Storage – Store any leftovers in an airtight container in the refrigerator for up to 1 week. You can also freeze the cheesecake for up to 3 months. Simply let it defrost at room temperature for 2-4 hours until it reaches the desired consistency.

Swap Out Oreos – Have fun and experiment with different Oreo flavors like double stuff, birthday cake, toffee crunch, dark chocolate, peanut butter, churro, or fudge.

Seasonal Oreo flavors are fun too:

  • Love Oreo for Valentine’s Day
  • Mint St Patrick’s Day
  • Peeps, Easter Egg or Hop! Oreo for Easter
  • Firework Oreo for 4th of July or New Years Eve
  • Pumpkin Spice or Apple Cider, Caramel Apple Oreo for Fall
  • Glow-in-the-Dark, Candy Corn, Boo! Oreo for Halloween,
  • Apple Pie Oreo for Thanksgiving
  • Candy Cane or Gingerbread Oreo for Christmas
  • Winter Oreo for Winter, of course

The choices are endless!

Try making these OREO Pops next!

Individual Oreo Cheesecake Bites

Mini Oreo Cheesecake Bites

Yield: 42 cheesecakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Additional Time: 4 hours
Total Time: 4 hours 32 minutes

Mini Oreo cheesecake bites are delicious, but the mini version is easier to eat and serve. Make a double batch and freeze some to enjoy anytime!


  • 42 Oreos, almost 1 whole package, 30 left whole, & 12 coarsely chopped
  • 2 pounds cream cheese, softened (room temperature)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt


  1. Preheat oven to 275 degrees F (yes, that’s the correct temperature!). Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
  2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
  3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
  4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely.
  5. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. (Note: If you can’t wait to eat one until they’re chilled – I know I couldn’t – keep in mind that they’ll taste MUCH better after they chill).
Nutrition Information:
Yield: 42 Serving Size: 1
Amount Per Serving: Calories: 165Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 124mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 2g

This data was provided and calculated by Nutritionix.

More delicious cheesecake recipes:

Kristy Bernardo
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