Description
Creamy mini cheesecakes loaded with crushed Oreos, layered on a crunchy cookie crust, topped with rich chocolate ganache, and finished with a whole Oreo cookie. No oven required — just chill and enjoy these decadent bite-sized treats!
Ingredients
Scale
- 20 Oreo cookies (crushed into fine crumbs)
- 4 tbsp unsalted butter, melted
- 225 g (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
- 6 Oreo cookies, roughly chopped
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream (warmed)
- 12 whole Oreo cookies
Instructions
- Mix crushed Oreos with melted butter until combined.
- Press into the bottoms of a lined muffin tin or silicone mold.
- Chill in the freezer for 10 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip cold heavy cream to stiff peaks.
- Gently fold whipped cream into cream cheese mixture.
- Stir in chopped Oreos.
- Spoon filling over prepared crusts.
- Smooth tops and refrigerate at least 3–4 hours (or overnight).
- Make ganache by pouring warm cream over chocolate chips, stir until glossy.
- Spread a thin layer over each cheesecake bite.
- Top with a whole Oreo cookie.
Notes
- For best results, use cold heavy cream for whipping.
- These bites can be made a day in advance and stored in the refrigerator.
- Feel free to customize toppings with different types of chocolate or additional crushed cookies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg