No-bake Oreo Cheesecake Bites are the perfect bite-sized treat. They’re cute, tasty, and almost too easy to make.
Love homemade cheesecake but don’t love actually turning on your oven and baking one? Friend, I have just the recipe for you.
These Oreo cheesecake bites have all the cream cheesy goodness of a baked cheesecake with about five percent of the effort so you can make them all the time.
These bites are SO GOOD.
On the bottom is a buttery Oreo crumb crust and then the cheesecake layer is a sweet and creamy combo of cream cheese, whipped cream, and vanilla with even more chopped Oreos throughout because obviously, our Oreo cheesecake must contain A LOT of Oreos. 😉
Ingredient Notes
- Oreos: Feel free to use any variety/flavor of Oreos here. These bites are really fun to make with the different seasonal Oreo varieties.
- Heavy cream: This recipe won’t use a full carton of heavy cream. For storage tips and recipes to use up the leftovers, check out my post What to do With Leftover Whipping Cream.
- Cream cheese: My favorite cream cheese brand for cheesecakes is Philadelphia cream cheese. Make sure to allow enough time for your cream cheese to soften at room temperature. Cream cheese that’s too cold can leave lumps in your cheesecake layer.
How to Make Oreo Cheesecake Bites
This is a quick overview of the recipe steps. For the full printable recipe, scroll down to the recipe card below.
- Make the Oreo crust by combining crushed Oreos and butter and pressing it into your baking dish.
- Whip heavy cream into stiff peaks. The whipped cream will help lighten up the texture of the cheesecake.
- Beat together softened cream cheese, sugar, and vanilla and then fold in the whipped cream and remaining Oreo pieces.
- Spread cheesecake layer over the Oreo crust and freeze until firm, about 3 hours.
- Slice into bites and enjoy!
FAQ
Do I need to scrape out the centers of the Oreos before crushing them for the crust?
Nope. You can crush the whole Oreos, filling and all. However, including the filling does make the crumbs stickier, so sometimes you have to scrape some of them out of the bag with a knife. If you don’t want to mess with that (or just really want to eat a ton of Oreo filling), omit the creamy center.
I don’t have a 7×5-inch dish. What else can I use?
You can also make these bites in a cupcake or mini cupcake pan like my No-bake Cheesecake Bites With Graham Cracker Crust. Just be sure to use cupcake liners or you won’t be able to get them out of the pan.
How can I get clean cuts when cutting the cheesecake into bites?
- Make sure the bites are completely frozen solid before cutting.
- Use the parchment paper sling to lift the block out of the baking dish before cutting.
- Use a long chef’s knife to cut the bites and wipe the blade with a warm, damp cloth between every cut.
This should give you nice tidy cuts. If the bites are smooshing while you’re trying to cut them, they’re not firm enough yet to cut. Put them back in the freezer.
How should I store these cheesecake bites?
Once cut, store the bites in an airtight container. You can store them in the freezer or the refrigerator depending on what type of cheesecake you feel like eating. The texture of refrigerated Oreo cheesecake bites is like a slightly softer, creamier cheesecake. From the freezer, they taste like a cross between a cheesecake and ice cream.
Both are fabulous and I still haven’t decided which I like better, so you should probably just make the recipe and test both ways out for yourself. 😉
Can I double this recipe?
Yes. This recipe can be scaled up and made in an 8×8-inch dish with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
More Oreo Recipes
- Oreo Milkshake
- Small-batch Oreo Frosting
- Bailey’s Cookies and Cream Milkshake
- No-churn Peanut Butter Oreo Ice Cream
- Two-Ingredient Cookies and Cream Popsicles
More No-bake Favorites
- Small-batch Peanut Butter Bars
- The Best Vanilla Milkshake
- Homemade Pudding Pops
- Magic Chocolate Shell
- Small No-bake Marshmallow Pumpkin Cheesecake
Small-batch No-bake Oreo Cheesecake Bites
Equipment
- Plastic zip top bag (for crushing Oreos)
- 7x5-inch baking dish
Ingredients
- 14 Oreos divided
- 2 tablespoons (26g) salted butter melted
- 1/4 cup heavy cream
- 4 ounces cream cheese softened
- 3 heaping tablespoons (42g) granulated sugar
- 1/2 teaspoon vanilla extract
- Whipped cream optional for topping*
Instructions
- Line your baking dish with parchment paper. Secure with binder clips or clothes pins and set aside.
- Finely chop 5 of the Oreos and set aside. Place the remaining 9 Oreos in a plastic bag and crush into a fine crumb with a rolling pin or the bottom of a glass. Pour crumbs into a medium bowl and stir in melted butter until well mixed. Pour crumbs into prepared baking dish and press out into an even layer.
- In a medium bowl, use a handheld electric mixer to beat heavy cream until stiff peaks form (when you lift the beaters straight up, the peaks should stand straight up without flopping over). Set aside.
- In a medium bowl, beat softened cream cheese, sugar, and vanilla until well mixed. Fold in whipped cream and Oreos, being careful not to deflate the whipped cream. Transfer mixture to your prepared dish and spread over crust. Cover and freeze until firm, about 3 hours.
- Use the parchment paper to remove cheesecake from the container and cut into 24 small squares. Add a dollop of whipped cream to each if desired, and enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
annielewis says
This Oreo cheesecake bites looks great.
Tracy says
Thanks, Annie!!
Megan says
I’ve tried a variation of this recipie before, that one had me separate the Oreo cookie from the filling before crushing for the crust. Do you use the whole crushed cookie for the crust?
Also I had the worst time cutting the bites after chilling them, after 2-3 slices the bites would stick to my knife and leave globs. Any tips?
Tracy says
Hi, Megan. Totally up to you on the crust. I like the filling in the crust, but it does make the crumbs stickier, so sometimes you have to scrape some of them out of the bag with a knife. If you don’t want to mess with that, omit the creamy center.
For the cleanest cuts, definitely line the dish with parchment paper so you can lift the cheesecake out to cut. Use a long chef’s knife to cut the bites, and wipe the blade with a cloth, damp with warm water, between every cut. Also, make sure to wait until nicely frozen before cutting. Hope that helps and you enjoy the cheesecake bites!
Cathy says
Is there any reason I shouldn’t make these in a cupcake or mini cupcake pan?
Tracy says
Nope. Go for it! I actually made a batch of no-bake cheesecakes in a mini cupcake pan this weekend and they were so cute. Just make sure to use liners or you will have a hard time getting them out of the pan. Also, chill/store them in the freezer because I feel like they will be too soft to easily remove the wrappers if kept in the fridge.
Barbara Karr says
Well, you sure are creating mischief this week! This is devilishly delightful. Thank you, these frozen delights are perfect in the summer heat.
Tracy says
LOL, why thank you, Barbara!
Lisa Rose says
Have these chilling in the freezer right now for the kids after school! Super easy to make and they taste delicious ( I licked the bowl! LOL)
Tracy says
LOL, glad you enjoyed it. Hope the kids do too!
Jenn says
How much of the whipped cream do you fold in?
Tracy says
Hi, Jenn. Fold in all of it. The whipped cream dollops on top are optional, so if you want to add those, you’ll need to make some additional whipped cream after the cheesecakes set.
Jenn says
Thanks! I misread it and thought you meant frozen whipped topping.
Tara says
If using store bought whip cream, how much do we fold in? Thanks!
Tracy says
Hi, Tara, use 1/2 cup and cut the sugar in the recipe in half. Hope you enjoy the bites!
Marion says
Want to make more at one time. Can I double recipe and use a 9×13 in. pan?
Or would it be to to hard to incorporate the whip? Would serving it at a party make the bites too warm? Thanks!
Tracy says
Hi, Marion, you can double the recipe in an 8×8 pan. And they would be fine to serve at a party, especially if they started frozen. You’d only have a problem if they were going to sit out for a couple of hours or if it were very warm.
chloe louise says
I made this and it was excellent. I used slightly more whip cream–whipping cream and not the more expensive heavy cream. It was about 3 dollars less.. I also used one tablespoon less sugar and almond extract because that is what I had on hand and I like it–one teaspoon,
I ended up doubling the recipe and using lined cupcake cups.
It is delicious.
Next time I may try to crush the cookies in the mixing bowl. This does work well with grahams for a regular cheesecake.
For the cookies in the batter I may try to chop them differently because mine were fine and it ended up looking more chocolate than the white with cookie chunks as in the picture.
It made 12 cupcakes to the brim and I used the liners. I will keep it frozen like ice cream.
Seriously, this is a perfect recipe and I would like to try it with a different ingredient because I am always trying to make an ice cream type treat with less sugar.
Tracy says
Thanks for the detailed comment!! So glad to enjoyed them, Chloe!
Marlys says
This recipe looks so good.I don’t have any Oreos on hand. I think I’ll try it with Girl Scout thin mints. We happen to have lots of those.
Shannon says
Can I substitute the heavy cream with cool whip? If so, how much cool whip should I use?
Tracy says
You can. Cut the sugar in the recipe in half and replace the whipped whipping cream with 1/2 cup of Cool Whip. Hope you enjoy it!
Caroline says
Hi! If I wanted to make this in a 4.5-inch cake pan, how much of the recipe should I make?
And the same for a 6-inch pan?
I really appreciate it!
Tracy says
Halve it for a 4.5 circular pan. You shouldn’t have to change it for the 6-inch.