No-bake Oreo Cheesecake Bites are the perfect bite-sized treat. They’re cute, tasty, and almost too easy to make!
Looking for more no-bake desserts? Try these Small-batch Peanut Butter Bars and Red Wine Popsicles!
Hey, folks.
Something very important happened to me this summer.
Something monumental.
Something amazing.
Something life-changing.
Guys, I learned how to make no-bake cheesecake!
What? It was a really good cheesecake.
Okay, seriously though, this has been a supremely useful and tasty lesson to learn this summer. I don’t make cheesecakes very often because they’re a lot of work. But, with no-bake cheesecakes, you get all that cream cheesy goodness, but with about 5-percent of the effort so you can make them all the time.
If that’s not life-changing, I don’t know what is. 😉
While on my no-bake cheesecake kick these last couple of weeks, I’ve tested a ton of different variations (and made sooooo many new friends with all the leftovers). I have at least one more that I’ll be sharing with you before summer’s end, but I’ve been on an Oreo kick lately (have you tried my No-churn Peanut Butter Oreo Ice Cream and Two-Ingredient Cookies and Cream Popsicles yet?) so up first is some Small-batch No-bake Oreo Cheesecake Bites.
See Also: No-bake Cheesecake Bites With Graham Cracker Crust
These bites are SO GOOD and PERFECT for this time of year because you don’t have to go near the oven to make them, they’re bite-size, so automatic perfect summer food, and they’re chilled, so they are a nice and refreshing bit of sweetness you can grab throughout a hot summer day.
On the bottom is an Oreo crumb base and then the cheesecake layer is a sweet and creamy combo of cream cheese, whipped cream, and vanilla, with more chopped Oreos throughout.
The best part is that you can store the bites 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. 😉
Small-batch No-bake Oreo Cheesecake Bites
Ingredients
Special Equipment
Bars
- 14 Oreos divided
- 2 tablespoons (1oz) 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
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
Adapted from Kraft Recipes
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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!