This No Bake Cheesecake Oreo Bites Recipe is an absolute party showstopper for adults and children alike. A great dessert option to make when you only have a few sweet ingredients on hand because you don’t need a lot of time and the results are adorable easy to pass around.
No Bake Cheesecake Oreo Bites
I’m always on the hunt for recipes to do with children because my kids love to be in the kitchen with me. My daughter usually surprises us with homemade treats at least one a week.
This is a dessert recipe that she turns to over and over again. If you are in the market for an Oreo cheesecake dessert, this is the post for you!
Have I mentioned that this recipe does not require an oven? No bake recipes are a TREAT! I especially like to turn towards these ideas during the warmer months.
No bake Oreo cheesecake bites are good all year round though. Who are we fooling? LOL!
Related Article: No Bake Chocolate Peanut Butter Banana Cheesecake
Ok, let’s run right through the ingredients list. Everything is pretty standard and I bet you have most of these items on hand.
No Bake Oreo Cheesecake Recipe Ingredients:
- 30 Oreo cookies (1 package is enough)
- 1 package, 8 oz, cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 tub, 8 oz, whipped topping, thawed
Oreo Cheesecake Recipe Directions:
Place 12 cupcake liners in a muffin tin. Add 1 Oreo cookie to each tin. Set aside.
Add 12 cookies to a food processor and process until you have fine crumbs. Add cream cheese, sugar, and vanilla and process until combined well. Spoon into a large bowl and fold with whipped topping.
By the way, if you don’t have a food processor, don’t fret. You can throw everything into a Ziploc bag, close it up, and use a rolling pin until the cookies are crumbled enough to use. Work with what you have.
Use a 2 tablespoon portion scoop to scoop batter on top of each muffin cup. Gently tap the pan to flatten the batter. It will be thick and you may have to use the back of a spoon to get the batter to evenly distribute in the pan.
Repeat until all cavities are full. Try your hardest to not eat all the supplies before you put them away to set. This is probably the most difficult part of the no bake Oreo cheesecake recipe.
In a separate, smaller bowl, coarsely crush six cookies using a pastry tart shaper. Alternately you can place cookies into a resealable bag and crush with a rolling pin. Sprinkle cookies on top.
The last thing you need to do is cool and set the Oreo cheesecake bites. Refrigerate for 4 hours or until firm and ready to serve.
This recipe makes 12 servings. Double up all of the ingredients if you are expecting a large crowd because people will go for seconds! Believe me!
Other No Bake Recipe Ideas:
If you like no bake recipes, you should check out my No Bake Chocolate Peanut Butter Banana Cheesecake Recipe and my No Bake Easy Oreo Truffles Recipe. SO GOOD! Sometimes we just don’t want to put on the oven, right? If you still want a little more chocolate, then check out my No Bake Samoa Eclair. Yum and Yum!
I hope you give this No Bake Cheesecake Oreo bites recipe a try! It’s so good!! I cannot reiterate that enough.
Related
- No Bake Eclair Cake
- 5-Minute No Bake Cherry Cheesecake Dip Recipe
- No Bake Chocolate Peanut Butter Banana Cheesecake Recipe
- No Bake Halloween Treats: Chocolate Peanut Butter Bat Bites
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Oreo Cheesecake Bites Recipe
This Oreo cheesecake bites recipe is an absolute party showstopper for adults and children alike. A great dessert option to make when you only have a few sweet ingredients on hand because you don't need a lot of time and the results are adorable easy to pass around.
Ingredients
- 30 Oreo cookies (1 package is enough)
- 1 package, 8 oz, cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 tub, 8 oz, whipped topping, thawed
Instructions
- Place 12 cupcake liners in a muffin tin. Add 1 Oreo cookie to each tin. Set aside.
- Add 12 cookies to a food processor and process until you have fine crumbs.
- Add cream cheese, sugar, and vanilla and process until combined well. Spoon into a large bowl and fold with whipped topping.
- Use a 2 tablespoon portion scoop to scoop batter on top of each muffin cup. Gently tap the pan to flatten the batter. It will be thick and you may have to use the back of a spoon to get the batter to evenly distribute in the pan. Repeat until all cavities are full.
- In a separate, smaller bowl, coarsely crush six cookies using a pastry tart shaper. Alternately you can place cookies into a resealable bag and crush with a rolling pin. Sprinkle cookies on top.
- Refrigerate for 4 hours or until firm and ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 278Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 177mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 2g
Jennifer
Tuesday 27th of August 2019
This recipe is not something to read when you haven't eaten anything yet. Thanks for sharing such a great recipe. My son at college would really enjoy them, I think I will have to make them for him!