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Mini Oreo Cheesecake Bites

These Mini Oreo Cheesecake Bites are a creamy, crunchy, and delightful dessert that is quick to prepare and bake, perfect for gatherings and sweet cravings.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust and topping
  • 24 whole Oreo cookies for the crust bases
  • 6 to 8 pieces extra Oreos crushed for the batter and topping
For the cheesecake filling
  • 16 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 pinch salt
Optional toppings
  • whipped cream for topping

Method
 

Preparation
  1. Line a 24 count mini muffin pan with paper liners. Drop a whole Oreo into each cup; this will be your crust.
  2. In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy, scraping down the sides of the bowl.
  3. Add eggs one at a time, mixing well after each addition. Then mix in vanilla, sour cream, and salt. Fold in half of the crushed Oreos.
  4. Fill each muffin cup almost to the top with the cheesecake batter and sprinkle the rest of the crushed Oreos on top.
Baking
  1. Preheat the oven to 325°F (163°C) and bake for 13 to 16 minutes, until the edges are set and the centers are slightly wobbly.
  2. Cool in the pan on a wire rack for 15 minutes, then transfer to the fridge to chill for at least 2 hours or overnight.

Notes

Using room temperature ingredients is crucial for a smooth batter. Optional toppings include whipped cream for a bakery-style finish.