Can I make Philadelphia Mini Oreo Cheesecake Bites at home?

Yes! You can easily recreate Philadelphia Mini Oreo Cheesecake Bites at home with cream cheese, Oreo cookies, and basic ingredients. This homemade version is creamier, fresher, and fully customizable for any occasion.

What’s the best mini Oreo cheesecake bites recipe?

The best mini Oreo cheesecake bites recipe includes a crunchy Oreo crust, creamy vanilla cheesecake filling with chopped Oreos, and a whipped topping. It's easy to prepare, bakes in muffin tins, and chills overnight for perfect texture.

Can I make mini Oreo cheesecake bites without baking?

Yes, you can make a no-bake version by combining crushed Oreos with melted butter for the crust and mixing softened cream cheese with whipped topping for the filling. Chill until firm for a quick and easy no-bake treat.

Where can I buy mini Oreo cheesecake bites near me?

Mini Oreo cheesecake bites are available at many grocery stores such as Walmart, Costco, and Target. Look for brands like Philadelphia Cheesecake Crumbles in the refrigerated or dessert section.

How many calories are in a mini Oreo cheesecake bite?

Each homemade mini Oreo cheesecake bite contains approximately 180 calories. This may vary depending on ingredients and portion size, especially if toppings are added.

Easy Mini Oreo Cheesecake Bites Recipe (Homemade)

Description

Mini Oreo Cheesecake Bites are rich, creamy, and perfectly portioned for parties and holidays. With a buttery Oreo crust, a smooth vanilla cheesecake filling, and a whipped topping, they’re a fun and crowd-pleasing dessert that’s easy to make and even easier to love.

Ingredients

Scale

18 Oreo cookies, finely crushed
4 tablespoons unsalted butter, melted
16 oz (2 blocks) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1/4 cup sour cream
6 Oreo cookies, chopped
Whipped cream or stabilized whipped topping (optional)
Mini Oreo cookies (optional)
Festive sprinkles (optional)

Instructions

Preheat your oven to 325°F (160°C) and line a standard muffin tin with paper liners.
Mix the crushed Oreo cookies and melted butter until combined like wet sand.
Press 1–2 tablespoons of the crust mixture into each muffin liner and flatten firmly. Bake for 5 minutes, then cool slightly.
In a large bowl, beat the softened cream cheese until smooth and lump-free.
Add sugar and vanilla extract and mix until fully incorporated.
Beat in the eggs one at a time, mixing gently to avoid overbeating.
Stir in sour cream until just combined for a creamy texture.
Fold in chopped Oreo cookies with a spatula.
Spoon the cheesecake mixture evenly into the muffin liners, filling nearly to the top.
Bake for 18–22 minutes until the centers are just set and slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecakes cool inside for 15–20 minutes.
Remove from oven and let them cool completely at room temperature.
Chill in the refrigerator for at least 4 hours or overnight.
Top with whipped cream, mini Oreos, and sprinkles before serving, if desired.

Notes

Use room temperature cream cheese for the smoothest filling.
Don’t overmix after adding eggs to prevent air bubbles and cracking.
Chill overnight for best texture and clean edges.
These cheesecake bites freeze well (without toppings) for up to 2 months.
Press crust firmly for a stable base that holds up when unwrapped.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake bite
Calories: 180
Sugar: 12g
Sodium: 140mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 3g
Cholesterol: 35mg