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. 😉
- 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!
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
- Plastic zip top bag (for crushing Oreos)
- 7x5-inch baking dish
- 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*
- 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!
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