The Best No Bake Oreo Cheesecake Bites Recipe for Sweet Cravings

Sweet Oreo cheesecake bites tantalize dessert lovers with their irresistible creamy texture and decadent crunch.

Chocolate cookie crusts create a perfect foundation for these delightful mini treats that promise indulgence in every bite.

Rich cream cheese blends seamlessly with classic sandwich cookie pieces, crafting simple ingredients into an extraordinary dessert experience.

Minimal kitchen effort translates into maximum satisfaction for anyone craving a quick and delicious confection.

Smooth, silky filling contrasts beautifully against the crisp cookie base, delivering a harmonious balance of flavors and textures.

Chilled and ready within minutes, these no-bake delights eliminate complex preparation techniques while ensuring maximum enjoyment.

Incredibly simple yet remarkably impressive, these bite-sized wonders will become your go-to dessert for any gathering.

Why No Bake Oreo Cheesecake Bites Are a Quick Treat

• Effortless No-Bake Delight: This recipe offers a super simple dessert method that requires zero oven time, making it perfect for quick sweet cravings and kitchen novices.
• Texture Wonderland: Combines creamy cheesecake smoothness with crunchy Oreo cookie base, creating a delightful contrast that keeps every bite interesting and satisfying.
• Party-Perfect Portable Treat: Small bite-sized squares make these cheesecake bites ideal for gatherings, potlucks, and casual dessert sharing without messy cutting or complicated serving.
• Minimal Ingredient Magic: Uses basic pantry staples like cream cheese, Oreos, and cream to create a luxurious dessert that feels fancy but comes together with minimal effort and ingredients.

All the Goodness That Goes into Oreo Cheesecake Bites

• Oreo Cookies: Classic chocolate sandwich cookies that form the base of the crust with a rich, sweet flavor. Choose regular or double-stuffed varieties for desired texture.
• Butter: Helps bind the cookie crumbs and creates a smooth, compact crust with a rich flavor. Unsalted butter works best for precise seasoning.

• Heavy Cream: Provides light, airy texture and structure to the cheesecake filling. Fresh, high-fat content cream ensures best whipping results.
• Sugar: Adds sweetness and helps stabilize the whipped cream and cream cheese mixture. Granulated white sugar is ideal for consistent sweetness.
• Vanilla Extract: Enhances overall flavor with warm, aromatic notes. Pure vanilla extract offers the most authentic taste.
• Cream Cheese: Creates the creamy, tangy base of the cheesecake filling. Room temperature cream cheese blends smoothly without lumps.
• Oreo Crumbs: Adds chocolate cookie texture and flavor throughout the cheesecake filling. Reserve from the crust-making process for consistent taste.

• Plastic Wrap: Protects the cheesecake during freezing and helps maintain its shape. Use high-quality, food-grade wrap for best results.
• Parchment Paper: Ensures easy removal of the cheesecake from the pan and prevents sticking. Allows for clean, precise cutting of bites.

How to Make No Bake Oreo Cheesecake Bites in Minutes

Step 1: Prepare the Oreo Crust

• Crush Oreo cookies finely using a food processor
• Melt butter in microwave for 30-45 seconds
• Line pan with parchment paper, ensuring sides overhang
• Combine ground Oreos with remaining melted butter
• Press mixture firmly into pan using bottom of measuring cup
• Refrigerate crust while preparing filling

Step 2: Create Whipped Cream Base

• Pour heavy cream into mixing bowl
• Add sugar
• Mix in vanilla extract
• Whip until stiff peaks form
• Set whipped cream aside

Step 3: Blend Cream Cheese Mixture

• Use same mixing bowl
• Beat cream cheese
• Add remaining sugar
• Mix until smooth and creamy

Step 4: Combine Filling Ingredients

• Gently fold whipped cream into cream cheese mixture
• Add reserved Oreo crumbs
• Mix until evenly distributed

Step 5: Assemble and Freeze Cheesecake

• Pour filling over chilled Oreo crust
• Smooth top with spatula
• Cover with plastic wrap
• Freeze for 4 hours or overnight

Step 6: Serve Cheesecake Bites

• Remove from freezer
• Lift cheesecake out using parchment paper
• Slice into bite-sized squares
• Serve and enjoy immediately

Tips for Getting the Right Texture and Flavor

• Crush Cookies Precisely: Use a food processor for uniform, fine Oreo crumbs to ensure a smooth, consistent crust texture.
• Chill Thoroughly: Freeze the cheesecake for at least 4 hours or overnight to achieve a perfect, firm cutting consistency.
• Prevent Sticking: Line the pan with parchment paper in two directions, generously brushing with butter for easy removal.
• Whip Cream Carefully: Beat heavy cream until stiff peaks form to create a light, airy cheesecake filling.
• Fold Gently: Mix whipped cream and cream cheese slowly to maintain the delicate, creamy texture without deflating the mixture.

How to Store and Chill No Bake Oreo Cheesecake Bites

• Refrigeration: Store leftover Oreo cheesecake bites in an airtight container, placing wax paper between layers to prevent sticking. Keep chilled for up to 5 days, maintaining their creamy texture and delightful crunch.
• Freezing: Wrap individual bites tightly in plastic wrap, then place in a freezer-safe container. These treats can be frozen for 2-3 months without losing their delicious flavor. Thaw in the refrigerator for 2-3 hours before enjoying.
• Serving: Remove cheesecake bites from the refrigerator 10-15 minutes before serving to soften slightly. This allows their rich, creamy texture to shine and makes each bite melt perfectly in your mouth.

What Tastes Great with Oreo Cheesecake Bites

• Pair with Chocolatey Companions: Complement the Oreo cheesecake bites with a rich dark chocolate martini or a cold glass of chocolate milk, enhancing the deep cocoa notes and creamy texture.
• Boost with Berry Contrast: Balance the sweet richness with a tangy raspberry sorbet or a crisp raspberry lambic beer, cutting through the dessert's decadence and providing a refreshing palate cleanser.
• Match with Coffee Elegance: Serve alongside a smooth espresso or a creamy Irish coffee, where the bitter coffee undertones perfectly highlight the sweet Oreo and cheesecake flavors, creating a sophisticated dessert experience.
• Cool Down with Creamy Allies: Pour a chilled glass of milk or a vanilla cream liqueur to echo the dessert's smooth, velvety consistency and amplify its indulgent character.

Creative Toppings for No Bake Oreo Cheesecake Bites

• Chocolate Lover's Dream: Drizzle melted dark chocolate over the cheesecake bites and sprinkle crushed chocolate chips for an extra rich chocolate experience.
• Fruity Fusion: Top the bites with fresh raspberry or strawberry compote to add a tangy contrast to the creamy cheesecake.
• Nutty Crunch: Sprinkle chopped toasted almonds or pecans around the edges of the cheesecake bites for a delightful textural element.
• Caramel Swirl: Create a caramel sauce and gently swirl it through the cheesecake filling before freezing for a sweet, gooey addition.

No Bake Oreo Cheesecake Bites Recipe

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4.8 from 18 reviews

• Total Time: 25 minutes
• Yield: 12 1x

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Description

Oreo Cheesecake Bites bring creamy indulgence to classic cookies with minimal effort. Rich chocolate crumbs and smooth cream cheese create irresistible mini desserts that make quick celebrations delightful for anyone craving a sweet moment.

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Ingredients

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Main Ingredients:

• 1 package Oreo cookies (405 g)
• 1 lb cream cheese (454 g)
• 1 cup heavy whipping cream (240 g)
• ½ cup granulated sugar (90 g)

Binding/Flavor Ingredients:

• 3 ounces unsalted butter (85 g, melted)
• 1 teaspoon pure vanilla extract (4 g)

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Instructions

1. Pulverize Oreo cookies in a food processor until finely ground, setting aside of crumbs for later use.
2. Melt unsalted butter (113 grams or ) in the microwave for 30-45 seconds.
3. Prepare an 8-inch x 8-inch (20 cm x 20 cm) baking pan by lightly brushing with melted butter and layering with parchment paper, ensuring excess paper hangs over the sides for easy removal.
4. Combine remaining ground Oreo cookies with melted butter, mixing thoroughly with a fork.
5. Transfer the Oreo and butter mixture into the prepared pan, pressing down firmly and evenly using the bottom of a measuring cup to create a compact crust.
6. Refrigerate the crust while preparing the filling.
7. Whip heavy cream (240 milliliters or ), of granulated sugar, and vanilla extract in a mixer until stiff peaks form.
8. In the same mixing bowl, beat cream cheese (453 grams or ) with remaining of sugar until smooth and creamy.
9. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
10. Fold in the reserved of Oreo crumbs, ensuring even distribution throughout the mixture.
11. Pour the Oreo cheesecake filling over the chilled crust, smoothing the top with a spatula.
12. Cover the pan with plastic wrap and freeze for a minimum of 4 hours, preferably overnight, until completely set.
13. Remove from freezer and lift the cheesecake out of the pan using the parchment paper overhangs.
14. Slice into bite-sized squares and serve chilled.

Notes

• Chilling is crucial for achieving the perfect texture, so patience pays off when freezing this dessert for at least 4 hours or overnight.
• Use room temperature cream cheese to ensure a smooth, lump-free filling that blends seamlessly with the whipped cream.
• Crushing Oreos finely creates a delectable, uniform crust that holds together beautifully and provides a rich chocolate base.
• Parchment paper trick makes removing the cheesecake a breeze, preventing any messy cutting or sticking to the pan.
• Clean mixing bowl between whipping cream and beating cream cheese saves time and reduces unnecessary dish washing.
• Cutting into bite-sized squares makes this dessert perfect for parties, gatherings, or a delightful personal treat that’s easy to share.

• Prep Time: 25 minutes
• Category: Desserts, Snacks
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 340 kcal
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 26 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 27 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg