Mini Cookies and Cream Cheesecake Bites
These Mini Cookies and Cream Cheesecake Bites are the perfect bite-sized dessert with a rich Oreo crust and creamy cheesecake filling. Easy to prepare and freezer-friendly, they’re ideal for parties, snacks, or make-ahead treats.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 2 hours 33 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
Instructions
- Preheat oven to 325°F. Line a muffin pan with cupcake liners.
- Crush sandwich cookies into fine crumbs and mix with melted butter. Press into liners to form crusts.
- In a bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix until combined.
- Add egg and mix just until incorporated. Fold in some crushed cookies if desired.
- Spoon filling over crusts and bake for 18–20 minutes, until centers are set but slightly jiggly.
- Cool in the pan for 30 minutes, then refrigerate for at least 2 hours.
- Top with whipped cream and chocolate shavings before serving, if desired.
Notes
- Use flavored sandwich cookies like mint or peanut butter for variety.
- Add almond extract or caramel drizzle for a flavor twist.
- For a crustless version, skip the cookie base and use silicone muffin cups.
- Store in fridge for up to 5 days or freeze for up to 1 month.
- Best served chilled for optimal texture and taste.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
