Oreo Cheesecake Bites
Classic cookies and cream flavor packed into a perfect two-bite dessert. These mini cheesecakes feature a whole Oreo crust, a creamy, tangy filling, and a crunchy cookie topping for three layers of texture in every bite.
Equipment
- Standard muffin tin (12-cup)
- Cupcake liners
- large bowl
- Electric Mixer
Ingredients
- 18 Oreo Cookies (12 for bases, 6 coarsely chopped)
- 2 6oz boxes of cream cheese, at room temperature
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1/2 cup sour cream
- 1 tsp vanilla
- 1/8 tsp salt
- cupcake liners
Instructions
Prep the Pan and Base
- Preheat your oven to 275°F (135°C). Line a 12-cup standard muffin tin with cupcake liners. Place one whole Oreo cookie in the bottom of each liner to create the crust.
Mix the Cheesecake Filling
- In a large bowl, use an electric mixer to beat the room temperature cream cheese on its own until it is completely smooth and free of lumps.
- Add the sugar and continue mixing until the texture is silky and well combined.
- Gently mix in the lightly beaten eggs and vanilla until just incorporated. Scrape down the sides of the bowl to ensure everything is evenly blended.
- Add the sour cream and salt, and mix on low speed just until the batter is thick and smooth. Do not overmix.
Bake and Chill
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Scatter the coarsely chopped Oreo pieces over the top of the batter.
- Bake for 20-23 minutes, or until the edges are set but the centers still have a slight wobble when the pan is gently nudged.
- Let the cheesecake bites cool completely in the muffin tin at room temperature (about 30 minutes). Then, transfer the tin to the refrigerator and chill for at least 2 hours, or until the filling is firm.
Finish and Serve
- Once chilled and firm, gently peel away the cupcake liners and arrange the cheesecake bites on a serving platter. Serve cold.
Notes
Room Temperature is Key: For the smoothest, lump-free filling, ensure your cream cheese, eggs, and sour cream are all at room temperature before you begin mixing.
Do Not Overmix: Once the eggs are added, mix on low speed and only until just combined. Overmixing incorporates too much air, which can cause the cheesecakes to puff up and then sink or crack as they cool.
The Perfect Wobble: Don't bake until the center is completely firm. The key to a creamy texture is to pull them from the oven when the edges are set and the very center still jiggles slightly, like gelatin.
Make-Ahead & Storage: These bites can be baked and chilled up to 3 days in advance (without any topping). Store them in an airtight container in the refrigerator. Leftovers will keep for up to 5 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.