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<\/p>\nAn easy two-ingredient Oreo crust topped with a smooth and creamy Oreo cheesecake filling. These Mini Oreo Cheesecake Bites make a perfect dessert for any time of year!<\/i><\/p>\n
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Is this not the cutest mini Oreo dessert you’ve ever seen? One of the most popular recipes on my blog is this incredibly easy No-Bake Oreo Cheesecake<\/a>. While I love no-bake cheesecake, it’s not quite the same as a regular cheesecake. <\/p>\n I actually had plans to make these Mini Oreo Cheesecakes the same night that I received a mini cheesecake pan as a Christmas gift. As soon as I opened the box I was so excited! Once I got home, I got to work in the kitchen on these mini cheesecakes. Since then I’ve become completely obsessed with my mini cheesecake pan!<\/p>\n If you’ve never seen a mini cheesecake pan before, they’re similar to a muffin pan. The main difference is that they have a small hole in the bottom so you can easily push your cheesecake out of the pan. Here’s the same pan<\/a> that I own and here’s another one<\/a> that’s similar. <\/p>\n These Oreo cheesecake bites are a breeze to make and require minimal ingredients. Here’s what goes into this dessert: <\/p>\n To make this recipe, you’ll start out with a simple homemade Oreo crust. Nothing too difficult here, just some Oreo crumbs and a little melted butter. You’ll press the crust into each cavity of the pan and bake them for about 5 minutes. <\/p>\n For the filling, I used my favorite cheesecake recipe, the same one I used in this blackberry swirl cheesecake bar recipe<\/a>. Since it ended up making about 16 mini cheesecakes, I scaled the recipe down a bit to make exactly 12.<\/p>\n To make the filling, simply beat your cream cheese until it’s smooth, then mix in the sour cream, sugar, and vanilla extract. I recommend stopping to scrape down the sides of your bowl, then mixing again. The last step for the filling is to mix in one egg on low-speed until just combined. You want to avoid over mixing the egg because it can incorporate more air into your batter, which could cause the cheesecakes to sink.<\/p>\n Then, just divide the filling between the crusts and bake until set. These Oreo cheesecake cupcakes need to cool first at room temperature, then chill in the fridge before they can be eaten. <\/p>\n If you make mini cheesecakes often, a mini cheesecake pan is definitely worth the investment.<\/p>\n If you don’t have one, then you can also use a regular muffin pan for this recipe (not a mini muffin pan, a regular 12-count muffin pan). Just make sure to line the muffin pan with some cupcakes liners, so you can easily remove the cheesecakes from the pan.<\/p>\n Yes! You will need to let the Oreo cheesecake cupcakes cool to room temperature for about 1 hour and then chill them for another 2 to 3 hours. This makes these Oreo cheesecake bites a great recipe to make ahead of time.<\/p>\n I typically bake these the night before and let them chill in the refrigerator overnight, which makes for a super easy dessert that’s ready to go the next day.<\/p>\nRecipe Ingredients<\/h2>\n
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<\/p>\nHow to Make Oreo Cheesecake Bites<\/h2>\n
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<\/p>\nFAQ’s <\/h2>\n
Do I Have to Use a Mini Cheesecake Pan? <\/h3>\n
Can I Prep Them in Advance? <\/h3>\n
\nBaking Tips<\/h2>\n
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More Mini Dessert Recipes to Try!<\/h2>\n
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