No-Bake Oreo Cheesecake Bites: Creamy Mini Dessert Recipe

These No-Bake Oreo Cheesecake Bites start with a no-bake Oreo crust and a creamy cookies-and-cream filling studded with Oreo crumbs. They’re simple to make, need only six ingredients and about 15 minutes of active prep time.

Perfect for warm weather, these no-bake Oreo cheesecake bites are frozen to set and served cold—almost like a frozen cheesecake or ice cream pie. They’re ideal for summer treats, potlucks, or any time you want a rich, chilled dessert without turning on the oven.

Why you’ll love this recipe

• Only six everyday ingredients.
• Quick to assemble—about 15 minutes active time.
• No oven, no gelatin; the cheesecake sets in the freezer.
• Highly adaptable—swap in different Oreo flavors to change the taste.

These mini cheesecakes are kid-friendly to make and even more fun to eat—great for family baking sessions or casual get-togethers.

Ingredients and Substitutions

The full ingredient list with measurements is in the recipe card below. Notes and substitution tips:

1. Oreos – Classic Oreos work best for both crust and filling; no need to remove the cream. Golden or flavored Oreos (mint, peanut butter, etc.) will change the final flavor.
2. Butter – Unsalted is preferred to bind the crust; salted butter can be used if needed.
3. Cream cheese – Full-fat cream cheese gives the creamiest results. Light cream cheese will produce a thinner texture; mascarpone is an alternative.
4. Heavy whipping cream – Makes the filling light and airy. Light cream will work but won’t be as rich.
5. Sugar – Granulated sugar is used to sweeten the filling.
6. Vanilla – Pure vanilla extract adds depth—use it for the best flavor.

How to make easy no bake Oreo cheesecake bites

Below are concise step-by-step instructions. For the printable recipe, see the card at the end.

Make the Oreo crust

Pulse a package of Oreos in a food processor until finely ground. Reserve 1 cup of the crumbs for the filling and transfer the rest to a mixing bowl. Stir in melted butter until the crumbs clump together.

Press the crumb mixture into the bottom of an 8″x8″ baking pan lined with parchment to form an even crust. Chill in the refrigerator or freezer while you prepare the filling—the entire cheesecake will be frozen later anyway.

Prepare the Oreo cheesecake filling

Whip the heavy cream with half the sugar and the vanilla until stiff peaks form. Transfer the whipped cream to a separate bowl.

In the same mixer bowl (no need to wash), beat the cream cheese with the remaining sugar until smooth. Gently fold in the whipped cream, then fold in the reserved Oreo crumbs until evenly distributed.

Spread the filling over the prepared crust and smooth the top. Cover and freeze until fully set, about 6–8 hours or overnight.

Before serving, let the cheesecake sit at room temperature for 10–15 minutes so it’s soft enough to slice into bite-sized squares. Serve chilled or topped with extra whipped cream and crushed Oreos if desired.

Baker’s Tips

• Use room-temperature cream cheese so it blends smoothly with the whipped cream.
• Line the pan with parchment paper that overhangs the sides to easily lift the frozen cheesecake out.
• An 8″ or 9″ springform pan works well if you prefer removing the cheesecake whole.
• To make individual portions, assemble in a muffin tin.
• For clean slices, dip a sharp knife in hot water, wipe dry, then slice.
• Serve these cheesecake bites frozen or chilled—either way, keep them cold for the best texture.

Storage

Store leftovers in an airtight container in the freezer. These cheesecakes are made without eggs or gelatin, so they hold shape best when frozen.

They keep well for up to one month; quality declines after that. Store as individual bites so you can thaw only what you plan to eat.

FAQs

Other Oreo Desserts

• Oreo Cinnamon Rolls
• Oreo Cake
• Chocolate Oreo Cupcakes
• Vanilla Oreo Cupcakes
• Oreo Chocolate Chip Cookies

5 from 1 vote

6-Ingredient No Bake Oreo Cheesecake Bites

By Trang Doan

A no-bake Oreo crust topped with a creamy cookies-and-cream filling—six ingredients and minimal prep for a chilled, crowd-pleasing dessert.

Servings: 36 bites

Prep Time: 15 minutes mins

Freezing Time: 8 hours hrs

Total Time: 15 minutes mins

Equipment

• Food processor
• Stand mixer (or hand mixer)
• 8” square baking pan

Ingredients

• 3 oz unsalted butter, melted (85 g)
• 1 package Oreos (about 405 g)
• 1 cup heavy whipping cream (240 g)
• 1 lb cream cheese (454 g), room temperature
• ½ cup granulated sugar (90 g), divided
• 1 teaspoon pure vanilla extract (4 g)

Instructions

Make Oreo crust

• Grind the Oreos finely in a food processor. Reserve 1 cup of crumbs for the filling.
• Melt the butter and brush an 8″x8″ pan with a little. Line the pan with parchment, then brush again and add a second piece of parchment crosswise so the cheesecake can be lifted out later.
• Mix the remaining melted butter into the Oreo crumbs, press the mixture firmly into the bottom of the prepared pan, and chill to firm up.

Make Oreo cheesecake filling

• Beat the heavy cream with ¼ cup sugar and the vanilla until stiff peaks form. Set aside.
• In the same bowl, beat the cream cheese with the remaining ¼ cup sugar until smooth.
• Fold the whipped cream into the cream cheese, then fold in the reserved cup of Oreo crumbs until evenly distributed.
• Spread the filling over the crust, smooth the top, cover, and freeze overnight or until completely set.

Notes

• No need to remove the Oreo filling when crushing the cookies.
• Let the cheesecake defrost slightly before slicing for easier cuts.
• Warm the knife under hot water, dry it, and slice for cleaner edges.
• Store finished bites in the freezer for best texture.

Nutrition

Serving: 36, Calories: 146kcal

Nutrition information is an approximation.

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