Mocha Oreo Cheesecake Bites
These Mocha Oreo Cheesecake Bites are SO EASY! A rich coffee and chocolate cheesecake in perfect bite-sized form, ideal for parties or a sweet snack.
Servings: 12 servings
Ingredients
- 1 cup Oreo cookie crumbs
- 2 tablespoons unsalted butter melted
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup brewed coffee cooled
- 1/4 cup cocoa powder
- 1 cup whipped topping well chilled
Instructions
Prepare the Oreo Crust
- Start by crushing your Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Place the crumbs in a bowl and stir in the melted butter until the mixture resembles wet sand.
Form the Base
- Press the Oreo crumb mixture firmly into the bottom of each cavity in your mini muffin pan or silicone molds. This will form the crunchy, chocolatey base of your Mocha Oreo Cheesecake Bites. Place the pan in the fridge to chill while you prepare the filling.
Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the vanilla extract, cooled brewed coffee, and cocoa powder, mixing until everything is fully incorporated and the mixture is smooth.
- Gently fold the whipped topping into the cream cheese mixture using a spatula. This step is crucial for keeping the filling light and fluffy, so be careful not to overmix.
Assemble the Bites
- Using a spoon or piping bag, evenly distribute the cheesecake filling over the chilled Oreo crusts in your mini muffin pan. Smooth the tops for a neat finish.
Chill and Set
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the cheesecake bites to firm up completely.
Serve and Enjoy
- Once set, carefully remove the Mocha Oreo Cheesecake Bites from the molds. Serve chilled and enjoy the perfect blend of mocha richness and creamy cheesecake with the satisfying crunch of Oreo.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Food processor or rolling pin
- Mini muffin pan or silicone molds
- Measuring cups and spoons
- Spatula
Notes
- Press the Oreo crust mixture firmly into the molds to prevent crumbling when serving.
- Use chilled whipped topping and fold gently to keep the cheesecake filling light and fluffy.
- Store bites in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.