If you have a sweet tooth and love creamy, crunchy treats, you’re going to fall head over heels for this No-Bake Cookies and Cream Cheesecake Bites Recipe. These little gems perfectly capture the nostalgic charm of Oreos combined with the rich, velvety texture of cheesecake—all without firing up the oven. Imagine bite-sized desserts that are refreshingly cool, irresistibly smooth, and bursting with cookie goodness. Whether it’s for a party, a special occasion, or just because, these cheesecake bites will quickly become your new favorite go-to dessert.
Ingredients You’ll Need
Simple ingredients make this No-Bake Cookies and Cream Cheesecake Bites Recipe easy and delightful. Each one brings something special to the table, whether it’s texture, flavor, or that creamy decadence you crave.
- 24 Oreo cookies: The crunchy foundation and classic chocolate-and-cream flavor that defines this dessert.
- 1/4 cup unsalted butter, melted: Helps bind the cookie crust with rich moisture and a buttery finish.
- 16 oz cream cheese, softened: Offers that smooth, creamy texture essential for the cheesecake filling.
- 1/2 cup granulated sugar: Adds just the right touch of sweetness to balance the tangy cream cheese.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1 1/2 cups heavy whipping cream: Whipped fluffiness that lightens the filling and creates those luscious, melt-in-your-mouth bites.
- 12 Oreo cookies, crushed: Mixed into the filling for extra texture and a cookies-and-cream surprise in every bite.
How to Make No-Bake Cookies and Cream Cheesecake Bites Recipe
Step 1: Prepare the Crust
The crust sets the stage, so start by crushing the Oreo cookies into fine crumbs using a food processor. Mixing in the melted butter helps everything stick together beautifully. Press about a tablespoon of this mixture into each mini muffin liner, creating a solid base for your creamy topping. Pop them into the fridge to chill as you move on.
Step 2: Make the Cheesecake Filling
Next, give that cream cheese a good beating until it’s perfectly smooth. Add sugar and vanilla, mixing until combined for a balanced sweetness and depth. Meanwhile, whip your heavy cream until it forms stiff peaks—that silky fluff is what makes the filling so airy and dreamy. Carefully fold the whipped cream and crushed Oreos into the cream cheese mixture, taking care not to deflate all that gorgeous volume.
Step 3: Assemble the Cheesecake Bites
Spoon the luscious cheesecake filling over your chilled crusts in each mini muffin cup. Smooth out the tops gently with a spatula to create a polished, professional look that’s sure to impress. Each bite promises a wonderful harmony of creamy, crunchy, and sweet.
Step 4: Chill Until Set
Refrigerate your cheesecake bites for at least 4 hours. This wait is worth it because chilling helps them firm up just right, so they hold their shape and offer that satisfying, rich texture with every nibble.
Step 5: Serve and Enjoy
When ready, carefully remove the paper liners and serve your No-Bake Cookies and Cream Cheesecake Bites Recipe chilled. These mini delights are perfect little treasures to share or savor all by yourself.
How to Serve No-Bake Cookies and Cream Cheesecake Bites Recipe
Garnishes
Sprinkle a few extra crushed Oreos or a dusting of cocoa powder on top for an appealing finish. You could also add a small dollop of whipped cream or place a mini chocolate chip on each bite to tempt your guests’ eyes before they taste.
Side Dishes
Pair these cheesecake bites with fresh berries or a simple fruit salad to add bright, contrasting flavors that balance the richness. For a decadent treat, serve alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce on the plate.
Creative Ways to Present
Use a decorative platter or tiered dessert stand to elevate your presentation. Place each cheesecake bite in colorful mini cupcake liners or on small doilies for a charming touch. If you’re feeling playful, serve them in individual mason jars layered with crushed Oreos and extra cream for a deconstructed twist.
Make Ahead and Storage
Storing Leftovers
These cheesecake bites keep wonderfully in an airtight container in the refrigerator for up to 3 days. Keeping them chilled maintains their firm texture and fresh flavor. Just be sure to pull them out a few minutes before serving so they’re not too cold on the palate.
Freezing
You can freeze the bites for up to 1 month. Lay them out on a baking sheet to freeze individually before transferring to a freezer-safe container. When you’re ready to indulge, thaw them in the refrigerator overnight for the best texture.
Reheating
Since this is a no-bake, chilled dessert, reheating isn’t necessary or recommended. These cheesecake bites are best enjoyed cold, preserving their creamy, velvety consistency and fresh flavor.
FAQs
Can I use a different type of cookie instead of Oreos?
Absolutely! While Oreos provide the classic cookies and cream flavor, you can experiment with chocolate chip cookies, graham crackers, or even chocolate wafers. Just keep in mind the flavor balance might shift slightly depending on your choice.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the cream cheese and heavy cream with dairy-free alternatives like vegan cream cheese and coconut cream. The texture may be a bit different, but it’s a fantastic option for those avoiding dairy.
How long does it take for the cheesecake bites to set?
Plan on chilling them for at least 4 hours to ensure they firm up nicely. If your fridge is extra cold, 4 hours should be sufficient; otherwise, longer chill time never hurts!
Can I double the recipe for a larger batch?
Definitely! This No-Bake Cookies and Cream Cheesecake Bites Recipe is very scalable. Just keep the same ratios and assembly steps, and you’ll have twice as many delicious bites in no time.
What’s the best way to crush the Oreo cookies for the crust and filling?
The easiest method is using a food processor for an even, fine crumb. If you don’t have one, place cookies in a sealed plastic bag and crush them with a rolling pin until finely ground.
Final Thoughts
This No-Bake Cookies and Cream Cheesecake Bites Recipe is a shining star in the world of easy-to-make desserts. Its combo of crunchy Oreo crust, creamy filling, and delightful bites makes it a joy to serve and share. Don’t hesitate to try these at your next gathering or as a personal treat—they’ll quickly steal your heart and become a staple in your recipe collection.
Print
No-Bake Cookies and Cream Cheesecake Bites Recipe
- Total Time: 4 hours 20 minutes
- Yield: 24 servings 1x
Description
These No-Bake Cookies and Cream Cheesecake Bites are a delicious, easy-to-make dessert featuring a crunchy Oreo cookie crust topped with a creamy, sweetened cheesecake filling studded with crushed Oreos. Perfect for parties or a quick treat, they require no baking and set beautifully in the refrigerator.
Ingredients
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 the mixture is evenly combined. Line a mini muffin tin with paper liners. Press about 1 tablespoon of the Oreo mixture into the bottom of each liner, forming an even crust layer. Place the tin in the refrigerator to set while preparing the filling.
- Prepare the Cheesecake Filling: Beat the softened cream cheese in a mixing bowl until smooth and creamy. Add granulated sugar and vanilla extract, continuing to beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain a light texture. Then carefully fold in the 12 crushed Oreo cookies, distributing them evenly throughout the filling.
- Assemble the Cheesecake Bites: Spoon the cheesecake filling over the chilled Oreo crusts in the mini muffin tin. Use a spatula to smooth out the tops for an even finish.
- Chill: Refrigerate the assembled cheesecake bites for at least 4 hours to allow them to set properly and achieve the best texture.
- Serve: Once set, carefully remove each cheesecake bite from the mini muffin tin and peel off the paper liners. Serve chilled for a refreshing, creamy dessert.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- For a stronger Oreo flavor, you can pulse the crushed cookies slightly coarser when folding into the filling.
- These bites can be stored in an airtight container in the refrigerator for up to 3 days.
- If you prefer, use gluten-free Oreo alternatives to make this recipe gluten-free.
- For easier removal, lightly grease the paper liners or use silicone mini muffin cups.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
