One Bite No Bake Mini cheesecakes

Drizzle salted caramel on mini oreo cheesecake bites before serving.

5 from 1 vote

One Bite No Bake Mini cheesecakes

Made with a simple Oreo cookie crust and a 3 ingredient cheesecake filling, these single-serve cheesecake bites will be great for your next party. Made in a mini muffin tin, no slicing needed. Yields 40 bite-sized cheesecakes.

Prep Time20

Chilling time2 30

Total Time2 50

Course: All Recipes, Baking, Dessert

Cuisine: American

Keyword: bite size cheesecake, cheesecake with oreo crust, mini cheesecake, no bake 3 ingredient cheesecake, single-serve cheesecake

Servings:

Calories: 118kcal

Author: Kimberlee Ho

Equipment

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 filling
1 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 serving
8 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.

Nutrition