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+ servings
cheesecake on muffin liner with oreos and raspberries

Cheesecake Bites

 These mini cheesecakes are bite-sized and so much fun! You’ll just need a muffin tin to make these little guys!
Course Dessert
Cuisine American
Keyword easy dessert recipes, holiday recipes, party recipes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 24 servings
Calories 255kcal


For the crust:

  • 2 cups crushed Oreo cookies, *see note
  • 4 tablespoons butter, melted

For the raspberry topping:

  • 6 ounces fresh raspberries
  • 2 tablespoons sugar

For the filling:

  • 2 pounds cream cheese, room temperature
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature


For the crust:

  • Preheat the oven to 325 degrees. Line a muffin tin with papers.
  • Combine the crust ingredients in a small bowl. Stir together with a fork until the Oreo crumbs are moist.
  • Spoon 1 tablespoon of the crust into each paper liner. Press flat with the back of a spoon.
  • Bake for 5 minutes to set the crust. Transfer to a cooling rack.

For the topping:

  • To make the topping, add the raspberries and sugar to a blender or food processor and process until smooth.
  • Place a fine mesh sieve over a small bowl and pour the raspberry puree through the sieve. Use a spoon to press the mixture through. Discard the seeds.

For the cheesecakes:

  • To make the filling, add the cream cheese to the bowl of your mixer. Beat the cream cheese until fluffy on medium speed.
  • Beat in the sugar until the mixture is smooth.
  • Mix in the salt and vanilla.
  • Add the eggs one at a time, mixing until each is fully incorporated.

To assemble:

  • To assemble, add 3 tablespoons of filling to each cupcake liner/crust. (Use a large cookie scoop for ease.) Dot a 1/2 teaspoon of raspberry filling on to the batter 3 times. You should have 3 separate dots of filling, 1/2 teaspoon each.
  • Use a toothpick to lightly swirl the filling into the batter creating a pretty swirl.
  • Repeat with the remaining cupcakes.
  • Bake until the filling is set, about 22 minutes, rotating the pans halfway through.
  • Cool to room temperature on a wire rack.
  • Transfer to the refrigerator and let chill at least 4 hours before serving.


You'll want to crush the entire Oreo cookie, filling and all. 
slightly adapted from Annie's Eats


Serving: 1cheesecake bite | Calories: 255kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 214mg | Potassium: 93mg | Sugar: 17g | Vitamin A: 615IU | Vitamin C: 1.9mg | Calcium: 47mg | Iron: 0.7mg