Mini Oreo Cheesecake Bites are bite-sized creamy cheesecakes, dotted with chocolate Oreo bits, and set on an Oreo cookie crust. Easy, tasty, fun and perfect for the holidays or any occasion!
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Aren’t mini desserts the most fun! Maybe it’s the lack of guilt when you have just a bite. (Or maybe two!)
And then there’s the variety they allow. I’d rather have two or three different small desserts than a big slab of cheesecake, no matter how good the big slab is!
And they are actually super practical for any type of event because they freeze beautifully. In fact these made their debut at my daughter’s garden party wedding after a couple weeks in the freezer!
Why You’ll Love Mini Cheesecakes!
- Fun and professional looking. I think individual desserts are fun–and so classy! Who can resist a beautiful dessert tray!
- Easy to make ahead. Being able to make these ahead and freeze makes them such a practical dessert. Especially in busy times! You’re not busy are you?
- Relatively trouble free. While full sized cheesecakes can have some baking challenges (see troubleshooting below), mini cheesecakes are less likely to experience issues like sinking and cracking.
What You’ll Need
- Chocolate sandwich cookies. These, with butter, form the crust and are the oreo cookie part of the filling. I used the filling for the crust, but scraped it away for the filling.
- Butter. This, with cookies, forms the crust.
- Cream cheese. These creates the cheesiness of the filling.
- Sugar. This sweetens the filling.
- Egg. This helps provide structure for the filling.
- Vanilla. This adds flavor.
- Optional whipped cream, chocolate sprinkles, mini-Oreos, fresh cranberries. For garnish!
- I use a special mini-cheesecake pan with removable push-up bottoms (affiliate link), which I love for the beautiful results. I debated about buying my first pan, but now I own four!
Step by Step Directions
Chop 11 Oreo Cookies including filling in a food processor. Add melted butter and process until smooth. Grease mini cheesecake pan. Add about 1 tablespoon of the crust mixture into each mini cheesecake well. Press down the crumbs firmly. Bake crust for 10 minutes in a 350 F oven. Reduce oven temperature to 250 F.
Blend cream cheese until very smooth. Add sugar and continue to blend until fully incorporated. Add egg and vanilla, and continue to beat, scraping down the sides of the bowl as needed.
Remove filling from the five remaining Oreos.
Process the cookie portion in a food processor until slightly chunky.
Fold cookie crumbs into the cream cheese mixture.
Fill each well of the cheesecake pan until almost full. Bake cheesecakes at 250 F until the filling is set. Remove from oven and cool in refrigerator. Once cool, remove the cheesecakes from the pan by pressing up on the removable bottom of each well.
Keep the cheesecakes covered in the refrigerator until ready to serve. Garnish as desired.
One cheesecake problem occurs when they get a depression in the middle. This can happen if too much air is incorporated when it’s mixed. In that case, the air expands making the filling rise high in the oven, then sink in the center when it cools!
This is a bigger problem for larger cheesecakes, but it can happen with minis too. To avoid, mix on low and don’t use your mixers whisk attachment. And this is also why I tend to bake at a low temperature.
And if despite your precautions you have problems, just top with whipped cream!
For a smooth cheesecake, be sure to get your cream cheese very smooth and lump free when you initially beat it. This is important because once you add other ingredients the lumps are almost impossible to get out (without over-mixing and causing the aforementioned problem). Happily this is easy if the cream cheese is at room temperature.
Cracking is another problem that can occur, but I find it is rare in mini cheesecakes.
How to Serve
Mini Oreo Cheesecake Bites are perfect for holiday brunches or dinners from Easter and Mother’s Day to Thanksgiving and Christmas. They are work well for other events like book club or showers.
And if you keep a stash of mini cheesecakes in your freezer, you can take a few out for dinner anytime! You’re worth it!
I like to style these with a swirl of whipped cream and a mini oreo cookie. If you can’t find the minis oreos, a fine (using a microplane) grating of chocolate or a dusting of cocoa would also look nice on top.
Mini Oreo Cheesecake bites convert easily to gluten free–just use gluten free oreos! You’ll need to skip the mini oreos on top in that case, since I don’t believe those are available gluten free.
For more tasty mini cheesecakes, take a look at my other recipes! I also make a Pumpkin Swirl Mini Cheesecake as well as Lemon White Chocolate Mini Cheesecakes and a Chocolate or Mocha Mini Cheesecake.
While I haven’t personally tried it, I’ve seen people make minis using cupcake papers inside a regular or mini muffin pan. A regular muffin size would cook a bit longer and the minis would cook for less time. The yield would also change.
Finally I may try these with peppermint Oreos for Christmas this year!
Mini Cheesecakes for a Crowd
Mini Oreo Cheesecake Bites freeze very well, whipped cream, mini Oreos, and all. Be sure to keep them air tight, ideally in freezer that isn’t frost free to prevent crystallization. Thawed at room temperature, they are ready to serve in 10-15 minutes which is especially nice for re-stocking a dessert buffet.
Tips & FAQs
How to add filling to the pan. The cheesecake filling can vary some in thickness depending on the room temperature. For a thicker filling, I will with fill a piping bag (or a Ziploc with a corner cut out) and pipe it into the cavities. If the filling is pourable, I’ll transfer to a 4 cup pyrex spouted measuring cup/pitcher and pour from there.
A Thick Enough with Whipped Cream. For a nice rosette, be sure to use heavy cream or whipping cream– if you go with a spray version it should also be labeled heavy cream. If you need to top earlier than the day you serve, consider using my stabilized whipped cream (made with a little plain gelatin).
Crust Tips. There are special tampers that fit the opening in the special mini cheesecake pans, but I actually prefer a spice jar. It’s much harder to lose!
Welcome to #ChristmasSweetsWeek!! We have 12 bloggers sharing over 30 recipes to satisfy your sweet tooth cravings this holiday season. There are some giftable recipes, breakfast recipes, and delicious dessert recipes. Make sure to follow #ChristmasSweetsWeek on social media to see all of our delicious sweets.
- Chocolate Cherry Tart from Karen’s Kitchen Stories
- Classic Spritz Cookies from A Little Fish in the Kitchen
- Eggnog Pumpkin Pie from Shockingly Delicious
- Gingerbread Melonpan from Magical Ingredients
- Gingerbread Waffles from A Kitchen Hoor’s Adventures
- Gumdrop Nougat from Palatable Pastime
- Mini Oreo Cheesecake Bites from Art of Natural Living
- Peppermint Cheesecake Dip from Cheese Curd In Paradise
- Reindeer Bait from Sweet Beginnings
- Sweet and Spicy Roasted Pecans from A Day in the Life on the Farm
We will be pinning all recipes to the #ChristmasSweeetsWeek Pinterest board. Follow it to see all the delicious recipes!
Mini Oreo Cheesecake Bites
- 11 Oreo cookies with cream filling (use cream filling too)
- 2 Tablespoons unsalted butter melted
- 12 ounce cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 5 Oreo Cookies cream filling removed
- Chop 11 Oreo Cookies including filling in a food processor. Add melted butter and process until smooth. Grease mini cheesecake pan. Add about 1 tablespoon of the crust mixture into each of the 12 mini cheesecake wells. Press down the crumbs firmly. Bake crust for 10 minutes in a 350 F oven. Reduce oven temperature to 250 F.
- Blend cream cheese until very smooth.
- Add sugar and continue to blend until fully incorporated. Add egg and vanilla, and continue to beat, scraping down the sides of the bowl as needed.
- Remove filling from the five remaining Oreos. Process the cookie portion in a food processor until slightly chunky. Fold into the cream cheese mixture.
- Fill each well of the cheesecake pan until almost full.
- Bake cheesecakes at 250 F until the filling is set. Remove from oven and cool in refrigerator. Once cool, remove the cheesecakes from the pan by pressing up on the removable bottom of each well.
- Keep the cheesecakes covered in the refrigerator until ready to serve. Garnish as desired.
- Brandy Alexander with Ice Cream
- Relaxing Lavender Latte