Oreo Cheesecake Bites
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These No Bake Oreo Cheesecake Bites are the little dessert that makes a big impression. Creamy cheesecake filling and crushed Oreos are packed into a bite-sized treat that takes just 20 minutes to whip up. They’re the perfect mini dessert for parties, and trust me, they never last long!
Originally Published May 2018 – Updated May 2026
No-Bake Oreo Cheesecake Bites Recipe
If you’ve never made desserts in phyllo shells before, you are going to love these! I always keep extras in my fridge for when I need a last minute dessert because they come pre-made and ready to fill. That means no baking, no pressing crusts into pans, and no fuss. Just pipe in the creamy Oreo cheesecake filling, top each one with a mini Oreo, and you’re done.
What I love most about these is how perfect they are for any occasion, from game day spreads and neighborhood cookouts to birthdays and holiday parties.
Want more phyllo cup ideas? For me, it all started with my original No Bake Cheesecake Bites (I pretty much bring them everywhere). You can also try these Dark Chocolate & Salted Caramel Cheesecake Bites. I’m warning you now though…it’s impossible to eat just one!
Why We Love This Recipe
- No Baking Required – These come together in just 20 minutes with zero oven time, which makes them one of the easiest desserts you’ll ever make for a crowd!
- Budget Friendly – With just a handful of affordable ingredients, you can make 45 bite-sized desserts that look like they came from a fancy bakery.
- Perfect For Any Occasion – Game day, holiday parties, birthday celebrations, neighborhood cookouts…these little bites fit right in everywhere you take them!
Ingredients
- Mini Oreo cookies
- Heavy whipping cream
- Cream cheese- softened to room temperature
- Granulated Sugar
- Vanilla extract
- Fillo shells
How to Make Mini Oreo Cheesecake Bites
Step 1. Remove your phyllo shells from the package. I like to toast them for 3-5 minutes if I have time, just to make them crispier (you can totally skip this step though). Let them cool completely before filling.
Step 2. Set 45 mini Oreos aside for garnish. Pulse the remaining cookies in your food processor, leaving some small chunks for texture. Reserve a third of the crushed cookies to sprinkle on top later.
If you don’t have a food processor, just place the cookies in a large freezer bag and use the flat end of a meat mallet to crush them. Be sure to leave a small corner of the bag open so that you don’t pop it (this is meant to be a mess free recipe!).
Step 3. Using an electric mixer (hand or stand mixer), beat 3/4 cup of heavy cream until stiff peaks form.
Step 4. In a separate mixing bowl, combine the cream cheese, sugar and vanilla and beat until smooth.
Step 5. Gently fold the whipped cream into the cream cheese mixture until just blended. Don’t overmix or you’ll lose that light, fluffy texture.
Step 6. Gently stir in the crushed Oreo cookies.
Step 7. Add your Oreo cheesecake mixture to a piping bag, then pipe into the phyllo shells. Top each one with a mini Oreo, then sprinkle with Oreo crumbs and enjoy!
I like to place all the phyllo shells on a baking sheet before filling. It makes it easier to move them to the refrigerator until it’s time to serve.
Storage
Refrigerator – The cheesecake filling can be stored in the refrigerator for 3-5 days. Don’t fill the shells until just before serving though, or they will become too soft.
Freezer – To freeze the cheesecake mixture for later, place it into a freezer bag, or in your piping bag (without cutting off the end) and squeeze all the air out before sealing. For an extra layer of protection, wrap the bag in aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator, then fill your shells.
Variations & Add-ins
- Oreo options: This recipe works great with any Oreo flavor you love. Mint Oreos and Golden Oreos are always a hit!
- Chocolate drizzle: Add a drizzle of your favorite chocolate syrup on top for a little extra indulgence.
- Fresh berries: Top each bite with a fresh strawberry, raspberry, or blueberry for a pop of fruit flavor.
- Chopped nuts: Fold finely chopped almonds, pecans, or hazelnuts into the cheesecake filling for a little crunch.
- Mocha flavor: Mix a little instant coffee or espresso powder into the cream cheese mixture for a subtle mocha twist.
- Extracts: Swap out the vanilla for mint, almond, coconut, or hazelnut extract to completely change up the flavor.
- Fruit syrup: Drizzle a little homemade fruit syrup on top…the flavor combination is absolutely delicious!
Recipe FAQs
You can find them at almost any grocery story, Target or Walmart. I usually find them in the freezer section near the frozen pie crusts and puff pastry. One box contains 15 shells, so you’ll usually need more than one.
Yes, because they’re made with dairy, they should be refrigerated in an airtight container until ready to serve.
You can make the filling up to 2 days in advance and keep it refrigerated, but wait to pipe it into the shells until you’re ready to serve. Otherwise they won’t be as crisp!
Cheesecake shouldn’t sit out for more than about two hours (but don’t worry…these will be gone WAY before then!)
Want More Mouthwatering Oreo Recipes?
- Oreo Milkshake
- No Bake Oreo Cake Pops
- Easy Oreo Fudge
- Oreo Cheesecake Balls
- No Churn Oreo Ice Cream
- Easy Oreo Fluff
- No Bake Oreo Cheesecake (full size)
Oreo Cheesecake Bites
Ingredients
- 45 phyllo shells
- 7 ounces mini Oreo cookies separated
- 3/4 cup heavy whipping cream
- 8 ounces cream cheese
- 1/2 cup sugar
- 1/2 tbsp vanilla extract
Instructions
- Remove your phyllo shells from the package. I like to toast them for 3-5 minutes if I have time, just to make them crispier (you can totally skip this step though). Let cool completely before filling.45 phyllo shells
- Set 45 mini Oreos aside for garnish. Pulse the remaining cookies in your food processor, leaving some small chunks for texture. Reserve a third of the crushed cookies to sprinkle on top later.7 ounces mini Oreo cookies
- Using an electric mixer (hand or stand mixer), beat 3/4 cup of heavy cream until stiff peaks form.3/4 cup heavy whipping cream
- In a separate mixing bowl, combine the cream cheese, sugar and vanilla and beat until smooth.8 ounces cream cheese, 1/2 cup sugar, 1/2 tbsp vanilla extract
- Gently fold the whipped cream into the cream cheese mixture until just blended. Don’t overmix or you’ll lose that light, fluffy texture.
- Gently stir in the crushed Oreo cookies.
- Add your Oreo cheesecake mixture to a piping bag, then pipe into the phyllo shells. Top each one with a mini Oreo, then sprinkle with Oreo crumbs.
Notes
- If you don’t have piping bags, you can cut the corner off a gallon size storage bag, fill it with the Oreo cheesecake and pipe it into the shells that way.
- The cheesecake filling can be made ahead of time. You’ll just want to wait to fill the shells until ready to serve.
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
I love anything mini! Looks look darling-could totally see these being used for a baby or bridal shower.
Thanks so much! I totally agree…I love these so much because they’re perfect for almost any occasion!
How long can these be out of the fridge on a buffet table?
I would say 3-4 hours…but I doubt they’ll last that long 🙂
TASTY & SO EASY!
Thank you for this recipe!! I LOVED it! I made it for a graduation party and it was a big hit! Instead of the cream cheese filling, I made it with instant chocolate pudding and topped it with mini Oreos and mini Chocolate chip cookies!
I also made it again for a gathering with the ladies and once again, they were a hit! I will definitely make these again!! Thank you!
Thank you so much for sharing! I’m really glad to hear they were such a hit. 😊