Oreo Cheesecake Bites
These irresistible Oreo Cheesecake Bites combine a crunchy chocolate cookie base with a silky cream cheese filling speckled with Oreo pieces. Chilled to perfection and cut into squares, they deliver all the classic cheesecake satisfaction in a convenient, hand-held format.
Ingredients
For the Crust
- 24 Oreo cookies about 2 cups when crushed
- 5 tablespoons unsalted butter melted
- Pinch of salt
For the Filling
- 16 ounces cream cheese softened at room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 12 Oreo cookies roughly chopped (keep some chunks for texture)
- 2 tablespoons powdered sugar
Optional Toppings
- 6 Oreo cookies crushed for garnish
- Chocolate drizzle
- Whipped cream
Instructions
- Prepare your pan by lining an 8×8 inch baking dish with parchment paper, leaving overhang on the sides to create “handles” for easy removal later.
- Make the crust by placing 24 Oreo cookies (filling and all) in a food processor and pulse until you have fine crumbs. If you don’t have a processor, place cookies in a ziplock bag and crush with a rolling pin.
- Combine the cookie crumbs with melted butter and salt in a bowl, mixing until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan, creating an even layer.
- Chill the crust in the refrigerator while you prepare the filling (about 15 minutes).
- Beat the cream cheese in a large bowl using an electric mixer until completely smooth and free of lumps, about 2 minutes. Add sugar and vanilla, then continue beating until well incorporated and fluffy.
- Whip the heavy cream with powdered sugar in a separate bowl until stiff peaks form. This provides the light, airy texture for your cheesecake.
- Fold the whipped cream into the cream cheese mixture gently using a spatula. Mix just until combined—overmixing will deflate the air bubbles.
- Add chopped Oreos to the cheesecake mixture, gently folding them in to maintain visible chunks throughout.
- Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Sprinkle crushed Oreos over the top if desired, pressing gently so they adhere to the surface.
- Refrigerate for at least 4 hours, or ideally overnight, until the cheesecake is completely set and firm to the touch.
- Remove from the pan using the parchment “handles” and place on a cutting board. Cut into 24 squares with a sharp knife, wiping the blade clean between cuts for the cleanest edges.
Notes
- For the cleanest cuts, freeze the cheesecake for 20 minutes before slicing, and run your knife under hot water between each cut.
- These bites can be stored in an airtight container in the refrigerator for up to 5 days.
- For a stunning presentation, serve on a platter with additional crushed Oreos scattered around.
- The cheesecake squares can be frozen for up to 2 months – perfect for emergency dessert situations!
- Allow cream cheese to soften naturally at room temperature for at least 1 hour for the smoothest texture—microwaving can create hot spots that affect the final texture.