Made with a simple Oreo cookie crust and a 3 ingredient cheesecake filling, these single-serve cheesecake bites will be perfect for your next party or bbq. No bake mini cheesecakes are made in a mini muffin tin making them the perfect bite-size finger food. No slicing needed. The classic cheesecake filling is light and airy and can be topped with cookie crumbs, fresh berries, or a drizzle of salted caramel like I did here.
This no-bake cheesecake recipe does require at least 2 hours of chilling after they're prepared, so leave time. Yields about 40 mini bite-sized cheesecakes.
Looking for more no bake desserts? Try my No Bake Nutella Pie with Oreo Crust and Banana Pudding (No Bake).
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Reasons I love this recipe so much
- The cream cheese mixture is smooth and oh-so-creamy! And it's just 3 ingredients. No extra ingredients like sour cream or lemon juice that will have you running to the store.
- No bake recipe - enough said! Okay, i'll say more. The crust is made in a food processor in 5 minutes then pressed into the cups of a mini muffin pan and chilled. The melted butter in the crust solidifies in the fridge to hold it together. Bam! No baking needed. The filling is then mixed up and spooned or piped on top of the chilled crust and chilled some more. That's all! There's most certainly no water bath or springform pan to complicate your life.
- Mini desserts just make me happy and they are sure to make you happy, too - no cutting, no slicing, no sticky fingers from serving others. Serve these in the cupcake liners they're made in
- They are great served plain or topped with a sprinkling of crushed oreo crumbs (love a two-for-one type of ingredient like the Oreos that can be used for the crust AND topping!). But I most love topping mine with a drizzle of salted caramel sauce. It's a texture and flavor parade in one bite!
Ingredients needed to make these Philadelphia 3 ingredient cheesecake no bake bites
Oreo crust
- Oreo cookies: Instead of a traditional cheesecake crust made from graham cracker crumbs, I opted for Oreos. Mostly because I usually have Oreos at home, so the convenience factor is there. I also love Oreos and so do my kids! You'll need about 16 cookies, so if you do have to buy Oreos, you can get the small package. You will need a food processor to make Oreo crumbs or you can opt to crush them in a sealed plastic bag with a mallet or rolling pin. Reserve a bit of the cookie crumbs for topping, if desired.
- Melted butter: I recommend using unsalted butter for this recipe. Salted butters have varying amounts of salt in them. If using salted butter, however, omit the added salt.
- Sugar: regular granulated sugar works best here.
- Salt: only a pinch of salt is needed. The salt helps balance the sweetness of the crust.
Cheesecake layer
- Cream cheese: opt for full fat cream cheese. And look for brick-style cream cheese such as Philadelphia cream cheese. Be sure to remove it from the fridge at least 30 minutes before preparing to allow it to soften to room temperature. Cold cream cheese will remain clumpy and will not incorporate evenly into the fulling.
- Heavy cream: otherwise known as heavy whipped cream. TIP: Keep the heavy cream chilled until it's needed. This will help whip the cream quickly and achieve the texture we are going for in the cheesecake batter.
- Sugar: Instead of white sugar, try using brown sugar for a flavor variation.
- Salted caramel for drizzling, optional
Mini muffin pan
This pan is perfect for making single-serve, one-bite mini cheesecakes.
How to make no bake bite size individual cheesecakes
Step 1
Line two mini cupcake pans with mini paper liners and set aside.
Step 2
Make the Oreo crust: To the bowl of a food processor, add the Oreos and pulse to make fine crumbs. Add the sugar, salt, and melted butter to the Oreo crumbs. Pulse until the mixture comes together in a ball.
Press ½ tablespoon of the Oreo mixture into each of the prepared muffin cups, pressing it down firmly into an even layer using the flat bottom of a shot glass or your clean fingers. If the crust is sticking to the bottom of the shot glass, spray it with nonstick cooking spray every few muffin cups.
Chill the crust in the fridge for about 30 minutes while you prepare the filling.
Step 3
Make the Cheesecake Filling: In the bowl of a stand mixer with the paddle attachment affixed or with an electric hand mixer, add the softened cream cheese and beat on medium speed until smooth, about 2-3 minutes.
Turn the mixer off and add the heavy whipping cream and sugar. Turn the mixer to low speed and mix, gradually increasing the speed so cream doesn’t fly all over your kitchen until thick and smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed.
Use a piping bag or a spoon to top the chilled crusts with cheesecake filling, filling each cup almost to the top. Chill for at least 2 hours to allow the cheesecake filling to set.
When ready to serve, remove from the fridge and sprinkle the tops of the cheesecakes with Oreo crumbs and/or salted caramel.
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How to store these easy mini cheesecakes
An easy way to store them if you have room, is to place any leftover no bake cheesecake bites back in the mini cupcake pan, cover with plastic wrap, and store in the fridge.
Alternately, place the bite-sized dessert in a single layer in an airtight container and store in the fridge. They will keep in the fridge for up to 5 days.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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Ingredients
Oreo crust
- 1 ½ cups oreo cookie crumbs about 16 cookies, plus more for topping
- 8 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- pinch salt
Cheesecake filling
- 8 ounces cream cheese such as Philadelphia cream cheese, softened to room temperature
- 2 cups heavy cream chilled
- ¼ cup granulated sugar
- salted caramel for drizzling
Instructions
- Line two mini cupcake pans with paper liners and set aside.
- Make the Oreo crust: To the bowl of a food processor, add the Oreos and pulse to make fine crumbs. Add the sugar, salt, and melted butter to the Oreos. Pulse until the mixture comes together in a ball.Press ½ tablespoon of the Oreo mixture into the prepared muffin cups, pressing it down firmly into an even layer using the flat bottom of a shot glass or your clean fingers. TIP: If the crust is sticking to the bottom of the shot glass, spray it with nonstick spray every few muffin cups.Chill in the fridge for about 30 minutes while you prepare the filling1 ½ cups oreo cookie crumbs, 8 tablespoons unsalted butter, ¼ cup granulated sugar, pinch salt
- Make the Cheesecake Filling: In the bowl of a stand mixer with the paddle attachment affixed or with an electric hand mixer, add the softened cream cheese and beat on medium speed until smooth, about 2-3 minutes. Turn the mixer off and add the heavy whipping cream and sugar. Turn the mixer to low speed and mix, gradually I’m reading the speed so the cream doesn’t fly all over your kitchen until thick and smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed. Use a piping bag or spoon to top the chilled Oreo crust with cheesecake filling, filling each cup almost to the top.Chill for at least 2 hours. Top with oreo crumbs and/or salted caramel before serving8 ounces cream cheese, 2 cups heavy cream, ¼ cup granulated sugar
- When ready to serve, remove from the fridge and sprinkle the tops of the cheesecakes with Oreo crumbs and/or salted caramel.salted caramel
Notes
- To store: An easy way to store them if you have room, is to place any leftover no bake cheesecake bites back in the mini cupcake pan, cover with plastic wrap, and store in the fridge. Alternately, place the bite-sized dessert in an airtight container and store in the fridge. Store in the fridge for up to 5 days.
Comments
Ginny Carlisle
Made these for a girls night out. They were delicious and everyone loved them. A little time consuming but worth it.
Kimberlee Ho
So great to hear!