Oreo Cheesecake Bites
Easy mini Oreo cheesecakes made with a whole Oreo cookie crust, creamy vanilla cheesecake filling, and chopped Oreo cookies. Perfect for parties and make-ahead desserts.
Ingredients
- 12 whole Oreo cookies
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs room temperature
- 6 Oreo cookies roughly chopped
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin pan with cupcake liners.
- Place one whole Oreo cookie in each liner.
- Beat cream cheese and sugar together until smooth.
- Mix in vanilla extract.
- Add eggs one at a time, mixing just until combined.
- Gently fold in chopped Oreo cookies.
- Divide batter evenly among the muffin cups.
- Bake for 18–22 minutes until edges are set and centers jiggle slightly.
- Cool in the pan for 30 minutes, then allow to finish cooling before refrigerating.
- Refrigerate for at least 4 hours before serving.
- Add optional Oreo crumbs and whipped cream just before serving.
Notes
Use softened, full-fat block cream cheese. Don't overmix after adding the eggs. Allow the cheesecakes to chill completely. Store in the refrigerator for up to 4 days. Add whipped cream toppings shortly before serving.
