No-Bake Oreo Cheesecake Bites

Ingredients

• 1.5 cup Oreo crumbs
• 4 tbsp butter (melted)
• 12 oz cream cheese (room temperature)
• 0.25 cup granulated sugar
• 1 tsp vanilla extract
• 0.75 cup heavy whipping cream (for filling)
• 6 tbsp powdered sugar (for filling)
• 0.75 cup crushed Oreos
• 4.5 Oreos (chopped (optional for extra texture))
• 0.5 cup heavy cream (for ganache)
• 4 oz semi-sweet or dark chocolate (chopped)
• 0.75 cup heavy whipping cream (cold, for topping)
• 6 tbsp powdered sugar (for topping)
• 0.5 tsp vanilla extract (for topping)
• 12 small Oreo cookies (for garnish)

Steps

1. 1

   Line a 12-cup muffin pan with cupcake liners.

2. 2

   Mix Oreo crumbs and melted butter in a bowl until evenly combined.

3. 3

   Press about 1 heaping tablespoon of the crumb mixture into each cupcake liner to form the base.

4. 4

   Chill the crusts in the refrigerator for 15–20 minutes to firm up.

5. 5

   In a large bowl, beat the room temperature cream cheese until completely smooth.

6. 6

   Add granulated sugar and 1 tsp vanilla extract to the cream cheese and mix until creamy.

7. 7

   In a separate bowl, whip 3/4 cup heavy cream and 6 tbsp powdered sugar until stiff peaks form.

8. 8

   Gently fold the whipped cream into the cream cheese mixture until combined.

9. 9

   Fold in the crushed Oreos (and chopped Oreos if using) into the cheesecake batter.

10. 10

    Spoon or pipe the filling into the chilled crusts, filling each about 3/4 full.

11. 11

    Chill the cheesecakes for at least 4 hours, though overnight is best for the best set.

12. 12

    To make the ganache, heat 1/2 cup heavy cream until just steaming (do not let it boil).

13. 13

    Pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes.

14. 14

    Stir the chocolate and cream until smooth and glossy.

15. 15

    Let the ganache cool slightly until thickened but still pourable.

16. 16

    Spoon the ganache over the chilled cheesecakes and gently guide drips over the edges.

17. 17

    Chill for 15–20 minutes to allow the ganache to set.

18. 18

    For the topping, whip 3/4 cup cold heavy whipping cream, 6 tbsp powdered sugar, and 1/2 tsp vanilla extract to stiff peaks.

19. 19

    Pipe a tall rosette onto each cheesecake bite using a star tip.

20. 20

    Garnish each bite with a small Oreo cookie.

Notes

Pro Tip for Clean Removal: If needed, freeze cheesecakes 20–30 minutes before peeling liners off for super clean edges.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• oreo
• party food
• sweet
• chocolate