Name: Mini Cookies and Cream Cheesecake Bites
Prep time: 10 min
Cook time: 23 min
Total time: 2 h 33 min
Cuisine: American
Ingredients: 16 chocolate sandwich cookies (Oreo or similar); 3 tablespoons salted sweet cream butter, melted; 8 ounces cream cheese; ½ cup granulated sugar; 3 tablespoons sour cream; 1½ teaspoons pure vanilla extract; 1 large egg; Chocolate shavings (optional, for garnish); Whipped topping (optional)

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These Mini Cookies and Cream Cheesecake Bites are one of my favorite bite-sized desserts to make. With a rich Oreo crust, a creamy cookies-and-cream cheesecake filling, and a whipped topping, they’re indulgent and perfectly portioned. I like how simple they are to throw together, and they’re a guaranteed crowd-pleaser every single time I serve them.

Why You’ll Love This Recipe

I love how fast and easy these mini cheesecakes are to prep—just 10 minutes of hands-on time. The ingredients are basic, the steps are straightforward, and the results are impressive. I can make them ahead of time, keep them in the freezer, and grab one whenever I need a quick sweet treat. Plus, they’re great for parties, potlucks, or just keeping the kids (and myself) happy with a small indulgence. Mini Cookies and Cream Cheesecake Bites

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 chocolate sandwich cookies (Oreo or any generic version)
3 tablespoons salted sweet cream butter
8 ounces cream cheese
½ cup granulated sugar
3 tablespoons sour cream
1½ teaspoons pure vanilla extract
1 large egg
Chocolate shavings (optional, for garnish)

Directions

Make the Crust:
I start by crushing the chocolate sandwich cookies into fine crumbs. I stir them together with melted butter and spoon the mixture into lined muffin cups, pressing down to form a solid base.
Prepare the Cheesecake Filling:
In a mixing bowl, I beat the cream cheese until smooth, then add the sugar, sour cream, and vanilla extract. After combining those, I mix in the egg just until fully incorporated. I like to fold in some crushed cookies at this point for extra texture and flavor.
Assemble and Bake:
I pour the cheesecake filling evenly over the crusts in each muffin cup. Then I bake at 325°F for about 18–20 minutes, just until the centers are set but still slightly jiggly.
Cool and Chill:
Once out of the oven, I let the cheesecakes cool in the pan for about 30 minutes. Then I transfer them to the refrigerator and chill for at least 2 hours to firm up.
Top and Serve:
Right before serving, I like to add a dollop of whipped topping and sprinkle with chocolate shavings for a little extra flair.

Servings and timing

This recipe makes 12 mini cheesecakes.
Prep time: 10 minutes
Cook time: 20–23 minutes
Chill time: 2 hours
Total time: About 2 hours and 33 minutes

Variations

Sometimes I mix up the flavor by using different types of sandwich cookies—mint or peanut butter Oreos add a fun twist. I’ve also swapped the vanilla for almond extract or added a swirl of caramel on top before baking. If I want a crustless version, I just skip the bottom layer and bake them in silicone cups for easy release.

Storage/Reheating

I store these cheesecakes in the fridge for up to 5 days in an airtight container. For longer storage, I freeze them for up to a month. When I want one, I just let it thaw in the fridge overnight or on the counter for 30 minutes. I don’t reheat them—they’re best enjoyed cold or just slightly chilled.

FAQs

Can I use low-fat cream cheese?

Yes, I’ve used low-fat cream cheese before and it works well. Just keep in mind the texture may be slightly less rich.

Can I make these without cupcake liners?

I can, but I find cupcake liners make removal and cleanup much easier. If I skip them, I grease the pan well or use a silicone muffin tray.

How do I know when they’re done baking?

They’re ready when the edges are set but the centers still have a little jiggle. They’ll firm up more as they cool.

Can I make them in advance?

Yes, I often make these a day or two ahead. They’re even better once they’ve had time to chill completely.

Can I double the recipe?

Absolutely. I just double all the ingredients and use two muffin pans, or bake them in batches.

Conclusion

These Mini Cookies and Cream Cheesecake Bites are a dessert I never get tired of making—or eating. They’re creamy, chocolatey, and just the right size for indulging without overdoing it. Whether I’m baking for a special occasion or just want to stash a few sweet treats in the freezer, this recipe delivers every time.