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); 4-5 cookies)
• 0.5 cup heavy cream (for ganache)
• 4 oz semi-sweet or dark chocolate (chopped)
• 0.75 cup cold heavy whipping cream (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

   In a bowl, mix 1.5 cups Oreo crumbs and 4 tbsp melted butter until evenly combined.

3. 3

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

4. 4

   Chill the muffin pan in the refrigerator for 15–20 minutes to firm up the crust.

5. 5

   In a large mixing bowl, beat 12 oz room temperature cream cheese until completely smooth.

6. 6

   Add 1/4 cup granulated sugar and 1 tsp vanilla extract to the cream cheese. 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 3/4 cup crushed Oreos (and the optional chopped Oreos if using for extra texture).

10. 10

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

11. 11

    Chill the cheesecake bites in the refrigerator for at least 4 hours, though overnight is best for the best set.

12. 12

    Prepare the ganache by heating 1/2 cup heavy cream until just steaming (do not let it boil).

13. 13

    Pour the hot cream over 4 oz of chopped semi-sweet or dark chocolate.

14. 14

    Let the mixture sit for 2–3 minutes, then stir until smooth and glossy.

15. 15

    Let the ganache cool slightly until it has thickened but is 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 until stiff peaks form.

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
• cheesecake
• no-bake
• oreo
• vegetarian
• individual servings
• party food