These Oreo Cheesecake Bites are creamy and smooth mini Philadelphia cheesecakes with Oreo crust at the bottom. Made with only 6 ingredients and about 30 minutes, you’ll have a perfect cupcake dessert for any party!
Featured on 22 Fancy Desserts
I am a big fan of cheesecake desserts and have shared lots of cheesecake recipes with you on my blog, from Oreo Cheesecake to No Bake Cheesecake Bites. But this mini Oreo cheesecake recipe is definitely my favorite! Individual cheesecakes each has Oreo crust at the bottom and baked with cream cheese and sour cream mixture.
I have tested different ratios among ingredients and baked them at different temperatures. This recipe is a winner! Baking your mini Oreo cheesecake at a low temperature is the secret to the perfect and fluffy cheesecake cups.
What You’ll Need for Oreo Cheesecake Bites
The great thing about this recipe? All you need is 6 simple ingredients.
- Oreo Cookies: Don’t use double stuff, but you can use flavored Oreos. I used the standard in this recipe.
- Cream Cheese: Avoid using low fat. Standard full-fat cream cheese produces the best flavor and consistency. It’s very important to soften the cream cheese before cooking.
- Eggs: Room-temperature eggs aren’t entirely crucial but it helps to blend ingredients more easily. To bring eggs to room temperature they’ll need to rest for 2 hours. Alternatively, you can soak them in warm water for 10 minutes.
- Sour Cream: The sour cream softens up the texture as well as adds a slightly tangy flavor. You can substitute plain Greek yogurt.
- Granulated Sugar: Regular granulated sugar works well.
- Vanilla Extract: It adds the subtle and delicious flavor of vanilla, and also enhances the flavor of other ingredients.
How to Make Oreo Cheesecake Bites
1. Place cupcake paper liners into each muffin tin, and place one cookie into the bottom of each paper cup. Set aside.
2. Place the room-temperature cream cheese and sugar to a large mixing bowl. Beat with an electric hand mixer on medium speed until smooth, about 1 minute.
3. Add vanilla extract, eggs, and sour cream. Beat until combined. Tap bowl against your countertop a few times to release any large air bubbles.
4. Add crumbled Oreo pieces. Mix gently using a spatula.
5. Spoon the mixture into each cup until they are almost full. Note that the cheesecake won’t rise as much as normal cupcakes.
6. Bake these miniature cheesecakes in the oven at 325°F for 20-25 minutes.
Tips for Making the Best Mini Oreo Cheesecake Bites
- It’s best to bring your cream cheese, eggs, and sour cream to room temperature before you make the mixture, as this will ensure a smooth texture of your cheesecake bites.
- Don’t over-beat your eggs! Stop as soon as they are combined with the rest of the ingredients.
- To prevent the surface from cracking or burned, bake your Oreo cheesecake bites in a low-temperature oven for a fluffy and light texture. (Note that cheesecake is supposed to have a pale look instead of a golden brown color.)
Frequently Asked Questions
How to Store these Oreo Cheesecake Cupcakes?
Store them in the refrigerator: Cheesecakes cannot be left at room temperature for more than 4-6 hours, so place these oreo cheesecake cupcakes in an airtight container and store them in the refrigerator. It can last for up to 5 days in the fridge.
Store them in the freezer: These Oreo cheesecake bites freeze well. Once they are cooled, you can wrap them in plastic wrap and place them in zip-top bags. They will last for a few months. Allow frozen mini cheesecakes to defrost overnight in the refrigerator.
Can I Make Oreo Cheesecake Bites with Greek Yogurt?
Yes, you’ll need to use plain Greek yogurt for this recipe. I’ve tried both sour cream and Greek yogurt, and there’s no difference in terms of the flavor or texture.
How Can I Prevent the Cheesecakes from Cracking?
Make sure your oven temperature is accurate and you’ll need to bake them at 325°F. If it’s above this temperature, the cheesecake is likely to crack. In addition, if any chopped Oreos float up a bit to the surface of the batter, use a toothpick to push them back down. If they are too close to the surface, they can cause cracking.
Will the Oreo Cookies Be Crunchy After Being Cooked?
No, the baked Oreos actually soak up the moisture from the cream cheese batter. They are soft and moist once baked!
Equipment for this Recipe
- Muffin Tin: You can also use the mini cheesecake pan if you have one.
- Cupcake Paper Liners
- Mixing Bowl
- Hand Mixer
If You Like This Recipe Try These Out:
If you like these Oreo Cheesecake Bites then don’t forget to rate the recipe and let me know. I love hearing from you!
Oreo Cheesecake Bites Recipe (+Video)
- 22 Oreo cookies (Chop 6 of them into small pieces)
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 cup sour cream (or plain Greek yogurt)
- Preheat oven to 325°F. (Make sure your oven temperature is accurate, as a higher temp can cause the cheesecake to crack.)
- Place cupcake paper liners into a muffin tin pan. Add one Oreo cookie into each paper cup. Set aside.
- Add softened cream cheese and sugar to a medium mixing bowl. Beat on medium speed using a hand mixer.
- Then add vanilla and eggs. Mixing well until smooth without lumps.
- Add sour cream, mix until combined. Tap bowl against your countertop a few times to release any large air bubbles.
- Stir in chopped cookies, and mix generally using a spatula. (Be careful not to crush oreos into smaller crumbs.)
- Spoon the batter on top of the oreo, filling each to almost the top. Note that cheesecake won't rise as much as a regular cupcake.
- Place in the lower third of the oven and bake for about 20-25 minutes until the edges just start to turn brown. Note that classic cheesecake is supposed to look pale, so you're not looking for golden brown.
- Remove from oven and transfer to cooling racks.
- Chill in the fridge for 4 hours or overnight. Serve and enjoy! (You can store them in the fridge for up to 5 days.)
- It’s best to bring your cream cheese to room temperature before you make the mixture, as this will ensure a smooth texture of your cheesecake bites.
- Don’t over-beat your eggs! Stop as soon as they are combined with the rest of the ingredients.
UPDATED JULY 10, 2020: We added more details to help you make the best Oreo Cheesecake Bites ever. Enjoy!
Used this recipe and it came out great! I used double stuffed oreos and it ended up making almost 24 instead of 12…
Hi Chrissy, That’s amazing, so glad to hear it came out great 🙂
Looks delicious. Can’t wait to try it
Thanks Glenda, let me know how hit goes when you do 🙂
Adam torrens says
I will make some
On the video the oven temperature says 275°, however on the written instructions The temp is listed at 325°. Which is best?
These look scrumptious! Shall I bring the oven temperature up to 275° or 325° as it lists both? Thank you for clarifying!!!
Hi Charlotte, Thanks, we’ve found the best temperature is 300° after lots of testing but it depends somewhat on your oven too. Good luck!
Gostaria que tivesse traduções em portugues
Please use Google Translate, as I can’t speak portugues 🙂
You used regular size muffin pans corrrct?
Hi Heather, Yes, regular size muffin pans. Thanks for asking 🙂
Who’s going to make me some?
Do you cover them in the fridge? I covered them the first time I made them and they were full of condensation!
OMG these are AMAZING!!! They are so easy to make too! I can’t stop eating them! You must make these!!!
Mine turn up to beba desaster! Yours look so nice.
fatty tessie says
yummy!!!! i loved them & will make them again!!!
Samal Alpysbayeva says
My oven doesnt work. Could you help me with cooking on pan?!
Can i make this same recipe pumpkin gingesnap?
these are going to be one of my Thanksgiving desserts. I’ve made before but wish me luck 🙂
Delicious, can they be frozen?
Do you save these in the fridge? And for how long you can keep them good? I want to make a batch in advance for 2 birthdays next week!
Can they be frozen once they are cooked.
Dixie Normous says
Made these twice first time stuck to the recipe found it good but a little too much Oreo for my liking
Second time I reduced the chopped Oreos to 4 I also added the juice of half a lemon to give a it a little more cheesecake zing it was much more to my liking
I would recommend chilling overnight before consuming
So easy to make, they have been a hit at several potlucks. The recipe is a great foundation, it leaves room to add several preferences (such as the lemon zest or different oreos)
The most popular way ive been told is to serve them frozen and paper muffin tins dont stick to them! Thanks for sharing this easy and yummy dessert!
Going to try K Toos gluten free sandwich cookies .They taste just like Oreos!
Making these for a dinner party tomorrow! They look great so far. I added a few extra crushed oreos to the batter.
Loré Tuning says
I made this but put the whole mixture in an Oreo pie pan! The first and best cheese cake I’ve ever made and tasted! Wow. Super easy
How long did you bake and at what temp?
It’s neаrly impossible to find welⅼ-informed people in this particular t᧐pic, but you sound
like you know what you’re talking abοut! Thanks
Can you make them the night before?
Yes, you can definitely make them the night before. They keep well in the fridge for up to 5 days!
Why do I have so much batter left over?
Oh these are delicious!! Definitely a keeper recipe!! Thanks for sharing!!
Great to hear that! Thanks for letting me know!
Very easy and delicious
How do you know if they’re not baked all the way ?
Looks delicious! Thanks for the recipe. Can’t wait to make them. Can I use fat free 1% sour cream or does it have to be full fat 14%? Thanks!
Hi Sabrina, you can use 1% sour cream for this recipe. A little less creamy, but still delicious.
Marisa D Turner says
EASY AND SO VERY GOOD!!!!!!!!!! I used vanilla yogurt instead of sour cream 😉
Hi Marisa, great to hear that. Thanks for letting me know!
CNC milling parts suppliers says
Thank you and good luck with the upcoming articles
SO wonderful! My kids loved them for their soccer tournament! Thanks, Izzy! #wap #soccermom #ilovebaking
I substituted plain low-fat Greek yogurt for the sour cream, and otherwise made no changes. These turned out great! Perfect consistency and not too sweet. I am definitely going to keep them in my potluck dessert rotation 🙂
Thanks Allie (upstairs) for sharing the low-fat Greek yogurt version XD I plan to try this recipe this weekend~