Small-batch No-bake Oreo Cheesecake Bites
User Reviews
5
Small-batch No-bake Oreo Cheesecake Bites
Description
The recipe begins by crushing Oreos finely and mixing them with melted butter to form a compact crust pressed into a parchment-lined dish. Whipped heavy cream is folded into a sweetened cream cheese base that includes vanilla and chopped Oreos, creating a fluffy yet dense cheesecake filling. This filling is spread over the crust and frozen until firm, allowing the bites to set without baking.
The texture is smooth and creamy from the whipped cream and cream cheese, with Oreo chunks providing occasional crunch. The crust adds a contrasting crumbly chocolate base. The fast chilling replaces oven baking and achieves a firm cheesecake consistency suitable for small servings.
Once set, the cheesecake is cut into 24 small squares. Optional whipped cream can be piped on as garnish. These bites can be stored refrigerated for up to three days or frozen for two to three weeks, making them convenient to prepare ahead. The recipe provides nutritional information per bite excluding topping and advises on making whipped cream for serving.
Ingredients
- 14 Oreo cookies divided
- 2 tablespoons salted butter melted, 26 grams
- 1/4 cup heavy cream
- 4 ounces cream cheese softened
- 3 granulated sugar heaping tablespoons (42g
- 1/2 teaspoon vanilla extract
- Whipped Cream optional for topping*
Instructions
- Line your baking dish with parchment paper. Secure with binder clips or clothes pins and set aside.
- Finely chop 5 of the Oreos and set aside. Place the remaining 9 Oreos in a plastic bag and crush into a fine crumb with a rolling pin or the bottom of a glass. Pour crumbs into a medium bowl and stir in melted butter until well mixed. Pour crumbs into prepared baking dish and press out into an even layer.
- In a medium bowl, use a handheld electric mixer to beat heavy cream until stiff peaks form (when you lift the beaters straight up, the peaks should stand straight up without flopping over). Set aside.
- In a medium bowl, beat softened cream cheese, sugar, and vanilla until well mixed. Fold in whipped cream and Oreos, being careful not to deflate the whipped cream. Transfer mixture to your prepared dish and spread over crust. Cover and freeze until firm, about 3 hours.
- Use the parchment paper to remove cheesecake from the container and cut into 24 small squares. Add a dollop of whipped cream to each if desired, and enjoy!
Notes
- Store cheesecake bites in an airtight container in the refrigerator for up to 3 days or freeze for 2 to 3 weeks.
- Optional whipped cream topping can be made by whipping cold heavy cream with sugar to stiff peaks and piping onto bites.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bites
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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