Description
Mini Oreo Cheesecake Bites are the ultimate dessert for anyone who loves rich, creamy, and sweet treats.
Ingredients
Scale
- 18 Oreo cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 6 Oreo cookies, chopped
- Whipped cream or stabilized whipped topping (optional)
- Mini Oreo cookies (optional)
- Festive sprinkles (optional)
Instructions
- Prepare the Muffin Tin: Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper liners.
- Make the Oreo Crust: Combine the crushed Oreo cookies with melted butter until it resembles wet sand. Press 1–2 tablespoons into each muffin liner.
- Bake the Crusts: Bake for 5 minutes. Let them cool slightly.
- Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Gradually add sugar and vanilla until well combined.
- Add the Eggs and Sour Cream: Add eggs one at a time, mixing gently. Stir in sour cream.
- Fold in the Chopped Oreos: Gently fold chopped Oreos into the mixture.
- Fill the Muffin Tin: Spoon cheesecake mixture into lined muffin tins.
- Bake the Cheesecakes: Bake for 18-22 minutes until centers are just set and slightly jiggly.
- Cool in the Oven: Turn off the oven and crack the door. Cool for 15-20 minutes.
- Chill in the Refrigerator: Allow to cool completely, then chill for at least 4 hours or overnight.
- Serve with Toppings: Add desired toppings before serving.
Notes
These cheesecake bites can be made-ahead and stored in the fridge for days or frozen for two months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
Nutrition
- Calories: 165 kcal per mini cheesecake
- Sodium: 150 mg
- Protein: 3 g