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Easy Oreo Cheesecake Bites: Heavenly Taste

Oreo Cheesecake Bites

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These Oreo Cheesecake Bites are creamy, crunchy, and irresistibly delicious mini Oreo desserts. They combine the texture of Oreos with smooth cheesecake, perfect for any occasion. This easy recipe proves decadent desserts don’t have to be complicated.

Ingredients

Scale
  • 12 whole Oreo cookies (for the crust)
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 810 crushed Oreo cookies (for the filling)
  • Optional toppings: Whipped cream, mini Oreos, crushed Oreo crumbs, chocolate drizzle

Instructions

  1. Preheat oven to 325°F (160°C) and line a muffin tin with 12 paper liners.
  2. Place one whole Oreo cookie at the bottom of each liner to create the crust for your Oreo cheesecake bites.
  3. In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and fluffy.
  4. Add the eggs one at a time, ensuring each is well incorporated before adding the next.
  5. Stir in the sour cream and vanilla extract until combined.
  6. Gently fold in the crushed Oreo cookies into the cheesecake batter.
  7. Spoon the cheesecake batter evenly over each Oreo base, filling the liners about 3/4 full.
  8. Bake for 18-20 minutes, or until the centers are just set but still slightly jiggly.
  9. Allow the Oreo cheesecake bites to cool in the muffin tin for 15 minutes.
  10. Transfer them to a wire rack to cool completely.
  11. Refrigerate the mini Oreo cheesecakes for at least 2 hours before serving.
  12. Decorate the cooled cheesecake bites with whipped cream, crushed Oreos, or a chocolate drizzle.

Notes

  • Use full-fat cream cheese for the best creamy texture.
  • Avoid overmixing the batter to prevent cracks in your Oreo cheesecake bites.
  • Baking at a low temperature helps maintain a smooth consistency.
  • Ensure the mini cheesecakes are thoroughly chilled before adding toppings.
  • Store refrigerated Oreo cheesecake bites in an airtight container for up to 5 days.
  • For longer storage, freeze cooled bites in freezer bags for up to 2 months.

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