No-Bake Oreo Cheesecake Bites
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 36 Oreo cookies (standard size, divided)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip)
- Optional: 1/4 cup melted chocolate for drizzling
Instructions
- Place 30 of the Oreo cookies into a food processor and pulse until they become fine crumbs. If you do not have a food processor, place them in a sealed plastic bag and crush them with a rolling pin. Reserve 2 tablespoons of crumbs for the topping.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using a hand mixer or stand mixer. Continue mixing until the texture is completely smooth and no lumps remain.
- Gently fold the whipped topping into the cream cheese mixture using a spatula. Once combined, stir in the remaining crushed Oreo crumbs from the food processor. Be careful not to overmix, as you want to keep the filling light and airy.
- Line a mini muffin tin with paper liners. Place one whole Oreo cookie at the bottom of each liner (if using a standard muffin tin) or simply spoon the cheesecake mixture directly into the liners. Fill each liner to the top and smooth the surface with a spoon.
- Place the muffin tin in the refrigerator and let the bites chill for at least 4 hours, or preferably overnight. This ensures the cheesecake sets properly and becomes firm enough to handle.
- Before serving, sprinkle the reserved Oreo crumbs over the top. For an extra touch of decadence, drizzle with melted chocolate or top with a tiny piece of an Oreo cookie.
Find it online: https://www.yucolor.com/desserts/no-bake-oreo-cheesecake-bites/