Description
These No-Bake Cookies and Cream Cheesecake Bites are a delicious and easy-to-make dessert featuring a crunchy Oreo crust topped with a creamy, fluffy cookies and cream cheesecake filling. Perfect for parties or a sweet treat without the need for an oven.
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 evenly combined. Line a mini muffin tin with paper liners and press about 1 tablespoon of the Oreo mixture firmly into the bottom of each liner. Refrigerate to let the crust set.
- Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing until fully incorporated. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to maintain a light texture. Finally, fold in the 12 crushed Oreo cookies evenly.
- Assemble the Cheesecake Bites: Spoon the prepared cheesecake filling over the chilled crusts in the mini muffin tin, smoothing the tops with a spatula for an even finish.
- Chill to Set: Refrigerate the assembled cheesecake bites for at least 4 hours, allowing them to firm up and develop flavors.
- Serve: Once set, carefully remove the cheesecake bites from the tin and peel off the paper liners. Serve chilled for a refreshing and delightful treat.
Notes
- You can substitute regular Oreos with gluten-free cookies to make this recipe gluten-free.
- For firmer bites, refrigerate overnight.
- Use room temperature cream cheese for easier mixing and smoother texture.
- These cheesecake bites can be stored in an airtight container in the refrigerator for up to 3 days.
