Mini Cookies and Cream Cheesecake Bites: Tiny No-Bake Treats

These mini cheesecakes are packed with crushed Oreos and finished with a mini Oreo on top — a playful, bite-sized dessert perfect for parties, holidays, or any time you want a sweet treat.

If you love cookies and cream, these miniature cheesecakes will be right up your alley. Mini Cookies N Cream Cheesecakes combine the silky richness of cheesecake with the crunchy chocolate flavor of Oreo cookies for an irresistible handheld dessert.

I made these because my husband adores Oreos and cheesecake — and they were a hit. Their small size makes them easy to serve and enjoy without overindulging, and they’re simple to prepare.

What we love about these Mini Cookies N Cream Cheesecakes

• Only six main ingredients
• Perfectly portioned, fun-sized treats
• Great for sharing at gatherings
• Quick to assemble
• Bake in under 20 minutes

What you need to make these Bite Size Cheesecakes

Double Stuffed Oreos – I used double-stuffed chocolate sandwich cookies (store brand works fine). You can use regular Oreos, though you may need extra cookies to reach the same amount of crumbs. Aim for about 3 cups of cookie crumbs total, divided.

Butter – Melted butter binds the cookie crumbs into a simple crust.

Cream Cheese – Two 8-ounce packages of cream cheese form the creamy base. Use room-temperature or well-softened cream cheese for a smooth filling.

Sugar – A bit of sugar sweetens the cheesecake filling.

Eggs – Eggs add richness and structure to the filling.

Vanilla Yogurt – I use vanilla yogurt to keep the filling lighter and a little fluffier. Sour cream or a touch of vanilla extract can be substituted if you prefer.

Mini Oreo Cookies – Small Oreos top each cheesecake for decoration. You can also add whipped cream and crushed Oreos before serving.

Cupcake Pan or Mini Cheesecake Pan – These work equally well. Use cupcake liners if using a standard pan, or a mini cheesecake pan with removable bottoms for easy release. Reusable silicone liners are another handy option.

How to make this Easy Oreo Cheesecake Recipe

For the mini cheesecakes with Oreo crust:

Start by crushing the Oreos. Use a food processor, blender, or a small smoothie maker and process the cookies in batches until fine crumbs form.

Combine about 2 cups of the cookie crumbs with the melted butter. Spoon the mixture into cupcake liners or into a greased mini cheesecake pan and press firmly to form a compact crust.

For the Cookies N Cream Cheesecake Filling:

Beat the cream cheese with the sugar until light and fluffy. Add the eggs one at a time, beating briefly after each. Mix in the vanilla yogurt until smooth.

Fold in the remaining cookie crumbs to taste. For a pronounced cookies-and-cream flavor, add about 1 cup; for a milder presence, use 1/2 to 3/4 cup.

If using a mini cheesecake pan, fill each cavity about 3/4 full. If using a cupcake pan, fill each liner about halfway.

Bake at 325°F (163°C) for 15–18 minutes, until the cheesecakes are set around the edges but still slightly jiggly in the center.

After baking, gently press one mini Oreo into the top of each cheesecake, or add whipped cream and an Oreo just before serving.

Let the cheesecakes cool to room temperature, then cover and refrigerate for at least 2 hours to fully set.

If you used a mini cheesecake pan with removable bottoms, gently push from the bottom to release each cheesecake.

How to serve these Cookies and Cream Cheesecakes

Serve with a dollop of whipped cream and a mini Oreo on top, or simply enjoy them as-is alongside a cold glass of milk.

Like this cheesecake recipe? Make sure to check out my:

• Mile High Strawberry Cookies N Cream Pie
• Strawberry Cheesecake Bites
• No Bake Oreo Layer Cake

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