Description
Delightful No-Bake Cookies and Cream Cheesecake Bites featuring a crunchy Oreo crust and creamy cheesecake filling loaded with crushed Oreos. Perfect bite-sized treats that require no baking and come together quickly with chilling as the main setting method.
Ingredients
Scale
Crust
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 12 Oreo cookies, crushed
Instructions
- Prepare the Crust: In a food processor, pulse 24 Oreo cookies until finely crushed. Add melted butter and pulse until thoroughly combined, forming a moist crumb mixture.
- Form the Crust: Line a mini muffin tin with paper liners and press about 1 tablespoon of the Oreo crumb mixture into the bottom of each liner to create an even crust layer. Refrigerate the crusts to set while preparing the filling.
- Prepare the Cheesecake Filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Add granulated sugar and vanilla extract, mixing well to combine.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, ensuring it is firm enough to fold into the cream cheese mixture without deflating.
- Combine Filling: Gently fold the whipped cream into the cream cheese mixture until smooth and light. Fold in the 12 crushed Oreo cookies carefully to distribute evenly throughout the filling.
- Assemble the Cheesecake Bites: Spoon the cheesecake filling evenly over the chilled Oreo crusts in the mini muffin tin, smoothing the tops with a spatula for a neat finish.
- Chill: Place the assembled cheesecake bites in the refrigerator and chill for at least 4 hours or until fully set to ensure they hold their shape when served.
- Serve: Once set, remove the mini cheesecakes from the tin by peeling off the paper liners. Serve chilled as delicious bite-sized dessert treats.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother cheesecake filling.
- Use a food processor to crush Oreos evenly and achieve a fine crumb texture for the crust.
- Whip the heavy cream to stiff peaks for the best texture and lightness in the filling.
- Refrigerate for a minimum of 4 hours, but overnight chilling will improve firmness and flavor melding.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Mini muffin tins with liners are crucial for easy removal and serving of these cheesecake bites.
