Oreo Cheesecake Bites (Print-Friendly Version)
Cheesecakes in bite-sized portions, ready to enjoy in 30 minutes—ideal for gatherings.
# Ingredients You'll Need:
→ Crust
01 -
16 whole Oreo cookies
→ Filling
02 -
450 grams softened cream cheese
03 -
100 grams sugar
04 -
2 large eggs
05 -
5 millilitres vanilla extract
06 -
75 grams chopped Oreo cookies (about 6 Oreos, both large and small bits), plus a bit more for topping
# How to Make It:
01 -
Let the cheesecakes cool in the pan for at least half an hour. After that, take off the paper liners and chill them in the fridge for at least 2 hours until they're nice and cold.
02 -
Set the oven to 175°C. Get a standard muffin tin ready by lining it with 16 paper liners. Place one Oreo cookie at the bottom of each cup.
03 -
In a big mixing bowl, mix together the softened cream cheese, sugar, eggs, and vanilla extract. Use an electric mixer for about 2 to 3 minutes until it’s super smooth.
04 -
Spoon out the cheesecake filling evenly over each Oreo base, about 2 tablespoons for each. Top with the extra Oreo bits you saved earlier.
05 -
Put them in the middle of the oven and bake for 14 to 16 minutes, or until the centers are just set. Don't let them overbake.
06 -
Stir in the chopped Oreo cookies into the cream cheese mixture. Use a spatula to gently fold them in until they’re mixed well.
07 -
If you like, add some whipped cream and crushed Oreos on top before you dig in.
# Extra Information:
01 -
Make sure the cream cheese is at room temperature to get a smooth and creamy mixture.
02 -
Store the bites in a sealed container in the fridge for up to 7 days. If you want to keep them longer, wrap each one and freeze for up to 3 months. Just let them thaw on the counter for 2 to 4 hours before you serve.