Mini Oreo Cheesecake Bites

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If you’re an Oreo enthusiast looking for a dessert that perfectly marries the classic cookie with creamy cheesecake, then these Mini Oreo Cheesecake Bites are your new favorite treat. With their rich, creamy filling punctuated by crunchy Oreo chunks and a base of whole Oreo cookies, these little bites are both indulgent and incredibly easy to make. Perfect for parties, potlucks, or as a quick dessert fix, these cheesecake bites come together with just five ingredients and are ready in under 30 minutes.

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Whether you’re entertaining or simply craving something sweet, these Mini Oreo Cheesecake Bites deliver a mouthwatering combination of textures and flavors that will leave everyone reaching for more.

Ingredients

For the Cheesecake Crust:

• 16 Oreo cookies

For the Cheesecake Filling:

• 16 ounces cream cheese, softened (2 packages of 8 ounces each)
• 1/2 cup sugar
• 2 whole eggs
• 1 tsp vanilla extract
• 3/4 cup large and small Oreo cookie chunks (about 6 Oreos, chopped with a knife, not finely ground) Reserve a few tablespoons of chunks for topping.

Equipment

• Muffin pan
• Paper liners
• Mixing bowls
• Spatula
• Electric hand mixer

Step-by-Step Instructions

1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Line a regular muffin pan with 16 paper liners. Place one whole Oreo cookie in each liner to serve as the crust for your cheesecake bites. Set the pan aside.

2. Mix the Cheesecake Filling:
In a large mixing bowl, combine the softened cream cheese, sugar, eggs, and vanilla extract. Use an electric hand mixer to beat the mixture for 2–3 minutes, or until smooth and creamy.

3. Incorporate the Oreo Chunks:
Gently fold in the Oreo cookie chunks using a spatula. Be sure to leave a few tablespoons of chunks aside for topping the cheesecakes. The combination of large and small chunks creates a delightful texture in every bite.

4. Assemble the Cheesecake Bites:
Spoon the cheesecake filling over the Oreo cookie bases, adding about two tablespoons of batter to each cupcake liner. Sprinkle the reserved Oreo chunks on top for added crunch and visual appeal.

5. Bake:
Place the muffin pan in the preheated oven and bake for 14–16 minutes. The cheesecakes are done when the centers are set but still slightly jiggly. Avoid over-baking, as this can dry out the cheesecake.

6. Cool and Chill:
Allow the cheesecakes to cool in the pan for at least 30 minutes. Carefully remove the paper wrappers and transfer the bites to the refrigerator. Chill for at least 2 hours to let the flavors meld and the texture firm up.

7. Serve and Enjoy:
Top with whipped cream and additional crushed Oreos, if desired. These cheesecake bites are best served cold, making them a refreshing and satisfying treat.

Tips for Perfect Cheesecake Bites

• Use Softened Cream Cheese: Ensuring your cream cheese is at room temperature is key to achieving a smooth, lump-free batter. If you’re in a rush, soften the cream cheese by microwaving it for 10-second intervals.
• Avoid Over-Baking: Cheesecakes continue to set as they cool, so pull them out of the oven when the centers are just set.
• Make Them Fancy: Add a drizzle of chocolate or caramel sauce on top for an extra touch of decadence.
• Portion Control: Use a small ice cream scoop to evenly portion the batter into the muffin cups.

Variations

• Mint Oreo Cheesecake Bites: Replace the regular Oreos with Mint Oreos and add a drop of peppermint extract to the filling.
• Peanut Butter Delight: Add a dollop of peanut butter to the cheesecake batter for a nutty twist.
• Gluten-Free Option: Use gluten-free Oreo-style cookies for a celiac-friendly version.

Serving Suggestions

These Mini Oreo Cheesecake Bites are perfect as a standalone dessert or part of a larger dessert platter. Pair them with fresh berries for a touch of tartness or a steaming cup of coffee for a cozy, satisfying end to a meal.

Storage and Make-Ahead Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 1 week.
• Freezing: To freeze, wrap each cheesecake bite individually in plastic wrap and then in aluminum foil. Place them in an airtight container and freeze for up to 3 months. When ready to serve, let them thaw at room temperature for 2–4 hours.

Why You’ll Love This Recipe

What makes these Mini Oreo Cheesecake Bites irresistible? It’s the perfect balance of creamy and crunchy, sweet and tangy, all packed into a convenient, handheld dessert. Plus, they’re easy to customize, making them a versatile addition to any occasion. Whether you’re a seasoned baker or a kitchen novice, this recipe is foolproof and guaranteed to impress.

So, roll up your sleeves and dive into the joy of making (and eating!) these delectable bites of Oreo bliss. One thing’s for sure: these mini cheesecakes won’t last long on the dessert table!