Oreo Cheesecake Bites

Total Time Prep: 30 min. Bake: 15 min. + chilling
Yield 18 servings
Test Kitchen Approved
Oreo cheesecake bites are mini cheesecakes with a chocolate cookie crust. They're perfectly poppable snacks for potlucks, backyard barbecues or any time you need a sweet treat.

Ingredients

  • 26 Oreo cookies, divided
  • 1/4 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/4 cup heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups frozen whipped topping, thawed

Directions

  1. Preheat oven to 350°. Place 18 Oreo cookies in a food processor. Pulse until fine crumbs form. Transfer to a large bowl; stir in melted butter. Press into 18 paper-lined muffin cups. Bake until set, 6-8 minutes. Cool completely.
  2. In a large bowl, beat cream cheese until smooth, 3-4 minutes. Beat in sugar; add eggs, one at a time, until fluffy, 2-3 minutes. Beat in sour cream, cream and vanilla extract until well combined. Place remaining 8 Oreo cookies in a gallon Ziploc bag. Use a rolling pin or meat mallet to crush into small pieces (not crumbs). Fold half of the Oreo pieces into cheesecake filling. Divide filling into muffin cups. Bake 15-20 minutes or until cheesecake is almost set. Let cool 1 hour. Cover; refrigerate at least 4 hours or overnight.
  3. Before serving, garnish with whipped topping and remaining crushed Oreo cookies.

Nutrition Facts

1 mini cheesecake: 271 calories, 19g fat (10g saturated fat), 61mg cholesterol, 176mg sodium, 24g carbohydrate (18g sugars, 0 fiber), 3g protein.

These Oreo cheesecake bites are for true Oreo lovers! Each muffin-sized cheesecake has a cookie crust, crushed Oreos baked into the batter and even more cookie crumbs on top. —Cathy Trochelman, Brookfield, Wisconsin
Recipe Creator

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