No-Bake Oreo Cheesecake Bites
With its irresistible combination of creamy, tangy, and chocolaty flavors, No-Bake Oreo Cheesecake Bites are perfect for the insatiable sweet tooth.
An indulgent dessert with a filling that’s a mixture of cream cheese, sugar, vanilla, and Oreos ribboned throughout with a buttery Oreo crust creates a delicious contrast of texture.
No-Bake Mini Oreo Cheesecake Bites Recipe Highlights
- Perfect For Sharing at Parties
- An Easy and Convenient No-Bake Recipe
- Kids Love Mini Cheesecakes
- Make Ahead Friendly
- Enjoy Chilled or Frozen
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
OREOS – These classic cookies form the chocolatey base for our bites. We’ll also add more Oreo pieces throughout the filling for delicious cookie chunks in every bite! And yes, we crush the whole cookie; no need to scrape!
BUTTER – We melt the butter to bind the cookie crumbs together, creating a slightly crispy crust. As with all of my baking recipes I recommend using unsalted butter.
CREAM CHEESE – Make sure it’s room temperature for easy mixing. We want a super smooth filling.
SUGAR – Adds sweetness and helps create a light and fluffy cheesecake consistency.
VANILLA & SALT – These might seem small, but they enhance the flavors and balance out all that yummy sweetness perfectly.
CREAM – Heavy whipping cream gets whisked into airy peaks, making the filling extra light yet decadent.
GARNISHES – Mini Oreos and whipped cream are the perfect finishing touches to make your cheesecake bites look as good as they taste!
How To Make No-Bake Oreo Cheesecake Bites
Please check the printable recipe card below for more detailed instructions.
- Crush Oreos and mix with melted butter to form the crust. Press into each cavity of your mold and chill in the refrigerator.
- Beat cream cheese, powdered sugar, vanilla extract, and salt in a large mixing bowl until smooth. Whip the heavy cream to stiff peaks in a separate bowl.
- Fold remaining crushed Oreos and whipped cream into the cream cheese mixture. Spoon the creamy cheesecake filling over the crusts in the mold and tap to remove air bubbles.
- Freeze for 2 hours, then remove the cheesecake bites and decorate with whipped cream and mini Oreos if desired. Serve chilled.
Serving Suggestions
MILK – A simple glass of cold milk is the perfect complement.
ICED COFFEE – The slightly bitter notes of the coffee balance out the sweetness of these rich bites.
FRUIT SALAD – A simple fruit salad like this watermelon and orange salad offers a refreshing counterpoint.
CHEESECAKE BITE VARIATIONS – If you like these bites, try pairing them with other variations such as raspberry, lemon, or classic vanilla.
Planning and Leftovers
STORE – Keep your Oreo Cheesecake Bites in an airtight container in the fridge for up to 4 days.
FREEZE – These bites freeze beautifully! Place them in a freezer-safe container or bag, separating layers with parchment paper. They’ll keep for up to 3 months.
MAKE AHEAD – This is a fantastic make-ahead dessert. They can stay in the freezer, ready to go. Let them thaw in the fridge before serving, or enjoy them frozen.
Recipe Success Tips
USE A MOLD – The mold makes it easy to create consistent bite-sized portions. I used this Oreo Cookie Silicone Mold, but you can use similar molds from other brands. Just keep in mind that it might have an effect on how many pieces of cheesecake bites you’ll end up with.
NO MOLD? NO PROBLEM – This recipe can be made in a 9” springform pan for a sliceable cheesecake. I would suggest lining the bottom and sides of the pan with parchment paper. All measurements remain the same.
NO TOOL CRUSHING – If you don’t have a food processor, you can do the job using a ziptop bag and a rolling pin.
CREAM CHEESE – Make sure your cream cheese is softened to room temperature so it mixes smoothly and prevents lumps in your filling.
WHIPPED CREAM – Don’t overwhip the heavy cream. You want stiff peaks, meaning the cream holds its shape when you lift the beaters up. It shouldn’t be grainy or starting to separate. When adding the whipped cream and crushed Oreos into the filling, fold gently to maintain a light, airy texture.
EASY RELEASE – If you’re worried about the bites sticking to the mold, lightly grease it or line the cavities with parchment paper for easy removal. Because we are using silicone molds, you don’t even need a liner.
More Easy and Delicious No-Bake Desserts
Oreo Cheesecake Bites
Ingredients
- 33 Oreo cookies divided, 22 cookies for the crust, 11 cookies for the filling
- ¼ cup butter unsalted, melted
- 16 ounces cream cheese room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups heavy whipping cream
- mini Oreos optional, for garnish
- whipped cream optional, for garnish
Instructions
- Place the Oreo cookies in a food processor and pulse until finely ground. Pour the mixture into a large bowl, add the melted butter, and stir.
- Add one teaspoon of the cookie crumb mixture into each cavity of your mold. Push down with your fingertips or the back of the spoon. Place the mold on a cookie sheet and chill while you make the filling.
- Beat the cream cheese, powdered sugar, vanilla extract, and salt in a separate bowl with an electric mixer until smooth. Start on low and increase the speed slowly.
- In a separate bowl, beat the heavy cream on high speed until stiff peaks begin to form. Set aside
- Crush the remaining 11 cookies and gently fold the whipped cream and crushed Oreos into the cream cheese mixture.
- Spoon 2 tablespoons of the batter into each cavity of the mold. Tap the mold on the counter to release any air bubbles.
- Scrape off any excess filling with an icing spatula (or the back of a knife). Place the mold on a cookie sheet and freeze for 2 hours.
- Once the cheesecake bites are frozen, release them from the mold and transfer them to a serving sheet. If desired, decorate the Oreo bites with whipped cream and mini Oreo cookies. Serve chilled or frozen.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.