These No-Bake Oreo Cheesecake Bites are a simple, no-bake dessert made with a creamy cheesecake filling and plenty of crushed Oreos, all packed into bite-sized treats that are perfect for any occasion! You’re going to fall in love with these!
Happy Monday, friends! I hope you had a wonderful weekend! I’ve got a seriously delicious recipe for you today. If you’re a cheesecake and Oreo lover, you’re going to want to make these No-Bake Oreo Cheesecake Bites ASAP! They’re rich, creamy, perfectly sweet without being too much, and packed with Oreo goodness. Best of all, they’re incredibly easy to make—no oven required, no complicated cheesecake water bath . . . no fuss at all!
These cheesecake bites are the perfect size for popping straight into your mouth, which honestly good and dangerous at the same time! 😉 They little beauties are perfect for parties, holidays, baby and bridal showers, BBQS or for whenever you’re craving cheesecake, but don’t want to make an entire cheesecake.
Some of my married sons came over for dinner this weekend and absolutely went crazy over these! And I’m pretty sure Parker, my youngest who still lives at home, has eaten at least half the pan all by himself. 😂 They’re definitely a hit around here!
Why You’ll Love These Oreo Cheesecake Bites:
There is so much to love about these little cheesecake bites!
- No baking required. Neither the crust or the filling need to be baked, hence the name “no bake”.
- Only a few simple ingredients. Nothing complicated or hard to find, you probably have everything already on hand.
- Full of Oreo flavor. An Oreo crust and a cheesecake filling loaded with more crushed Oreos. . . what’s not to love?
- Perfect for parties. These are easy to make ahead a few days and keep in your fridge.
- Bite-sized and adorable. No forks or plates needed, just maybe a napkin and a glass of milk.
Lineup of ingredients:
- Oreo cookies
- Butter
- Cream cheese:
- Whipping cream
- Granulated sugar
- Vanilla bean paste (or extract)
A few helpful tips:
- Use softened cream cheese. This is important for getting a smooth cheesecake mixture without little lumps of cream cheese throughout. Things will mix up much smoother and easier if your cream cheese is at room temperature.
- Be sure to let these bites chill for several hours before cutting into them. I love keeping the bites in the freezer and eating them straight from the freezer. If you don’t want them frozen (keep in mind they’re still soft enough to bite into), but want them colder and a little firmer than straight from the fridge, you can freeze them and then take out however many you need and put them in the fridge for a couple hours before serving them.
- These can be made several days ahead of time which always makes things less stressful, right?
- You can cut these small if you want bite-size or cut them bigger . . . you decide!
How to Store Oreo Cheesecake Bites:
Store the cheesecake bites in an airtight container in the refrigerator. They’re best served chilled and will keep for about 5 to 7 days—although I have a feeling they won’t last that long!
You can also freeze them for longer storage. Place them in a freezer-safe container. You can eat them straight from the freezer or let them thaw in the refrigerator before serving.
There really is so much Oreo and yumminess going on with these little cheesecake bites! These really are the perfect little treat!
Print
No Bake Oreo Cheesecake Bites
- Total Time: 0 hours
- Yield: about 34–36 bites 1x
Ingredients
Crust:
- 30 Oreo cookies
- 6 tablespoons butter, melted
FILLING
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla bean paste
- 16 oz cream cheese, softened
Instructions
- Grease an 8×8-inch pan with butter or nonstick cooking spray and then line it with parchment paper, leaving an overhang on all sides. Use butter or nonstick cooking spray to lightly grease the parchment paper. Set the pan aside.
Crust:
- Add the whole Oreos to a food processor and pulse into fine crumbs. Reserve 3/4 cup of the Oreo crumbs and set aside. Pour the remaining crumbs into a medium size bowl and add the melted butter, stirring until well combined.
- Pour the crumbs into the prepared pan and press them firmly and evenly using the bottom of a flat glass or measuring cup. Place the pan in the freezer to firm up while you prepare the filling.
Filling:
- In the bowl of a stand mixer fitted with the whisk attachment (or you can use an electric hand mixer), whip the heavy cream, ¼ cup of the sugar and the vanilla bean paste on medium high speed until medium stiff peaks form. Transfer the whipping cream into a bowl and set aside.
- In the same mixing bowl you whipped the cream in (no need to wash), whip the cream cheese and the remaining ½ cup of the sugar on medium high speed until smooth.
- Remove the bowl from the mixer and add the whipped cream to the cream cheese mixture. Gently fold in the whipped cream using a large rubber spatula. When it’s almost fully combined, fold in the reserved cookie crumbs. Spoon the filling over the prepared crust and spread it evenly with an offset spatula.
- Refrigerate the cheesecake for at least 3 hours (the longer the better).
- Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a sharp knife.
- Cover and store leftover bars in an airtight container in the refrigerator
- Prep Time: 25 mins
- Cook Time: 3+ hours chill time
Recipe Source: Even Better Brownies Cookbook
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