Dreamy, creamy, and absolutely packed with everyone’s favorite cookies and cream flavor, these No-Bake Cookies and Cream Cheesecake Bites are the answer to every dessert lover’s prayers. Imagine a fluffy cheesecake filling topped and bottomed with chocolate cookie crunch—no oven required! Each bite is like a mini celebration of all things decadent and delightful, perfectly sized for parties, picnics, or late-night cravings. If you’re hunting for a seriously irresistible sweet treat that’s as simple to make as it is to devour, these No-Bake Cookies and Cream Cheesecake Bites will steal your heart at first taste.
Ingredients You’ll Need
Pulling together these No-Bake Cookies and Cream Cheesecake Bites is almost as gratifying as eating them—thanks to a handful of essential pantry ingredients. Every component serves a purpose, whether it’s adding creamy body, a punch of vanilla, or that iconic cookie crunch you love.
- Chocolate sandwich cookies (20): The hero of this dessert, both for the crust and the cookies-and-cream flavor throughout.
- Melted butter (2 tablespoons): Holds the crust together, adding a rich taste and golden color.
- Cream cheese, softened (8 ounces): This is where the magic creamy cheesecake base starts—full fat makes it extra luscious!
- Powdered sugar (1/3 cup): Dissolves easily for a velvety, smooth sweetness.
- Vanilla extract (1/2 teaspoon): Gives depth and warmth, perfectly complementing the sweet cream cheese.
- Heavy whipping cream (1/2 cup): Whipped until stiff, it makes the filling light and airy without baking.
- Crushed cookies for folding in (6): Adds texture and those unmistakable flecks of cookies-and-cream inside the cheesecake.
- Crushed cookies for topping or coating (4): A final flourish of extra crunch and decorative curb appeal.
How to Make No-Bake Cookies and Cream Cheesecake Bites
Step 1: Make the Cookie Crust
Start by pulsing 16 of your chocolate sandwich cookies in a food processor until they’re crushed into fine, even crumbs. Mix these with the melted butter—the fragrance is heavenly! Scoop about a tablespoon of this crumbly goodness into each mini muffin liner or silicone mold, then press down firmly to create the perfect crust. Pop them in the fridge so they can chill and set up while you prepare the rest.
Step 2: Whip Up the Cheesecake Filling
In a medium mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until you have a smooth, dreamy base. It should be creamy without lumps and lightly scented from the vanilla—try not to sneak a taste just yet!
Step 3: Whip the Cream and Fold It In
In a separate bowl, use hand beaters or a stand mixer to whip the heavy cream until stiff peaks form. Take your time here—this is what makes your cheesecake bites ultra-fluffy. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate all those airy bubbles.
Step 4: Add Cookies and Assemble
Now for that iconic cookies and cream twist! Fold in the 6 crushed cookies so you get pretty specks throughout every bite. Spoon or pipe this heavenly mixture over your chilled crusts, filling each cup to the top. For a show-stopping finish, shower the tops with the remaining crushed cookies as a decorative (and irresistible) touch.
Step 5: Chill and Enjoy
Let your cheesecake bites relax in the refrigerator for at least two hours, or until they’re firm and set. This patience pays off—the flavor is richer, and the bites pop right out with no fuss. Invite some friends over or keep them all for yourself; either way, these No-Bake Cookies and Cream Cheesecake Bites are ready to impress!
How to Serve No-Bake Cookies and Cream Cheesecake Bites
Garnishes
Garnishing these bites is where you can have some real fun! A sprinkle of extra crushed cookies on top is classic, but you could get fancy with a light dusting of cocoa, a swirl of whipped cream, or even a drizzle of chocolate sauce for extra flair. Let your creativity shine to make those No-Bake Cookies and Cream Cheesecake Bites extra special.
Side Dishes
These cheesecake bites are show-stoppers all on their own, but they pair perfectly with a bowl of fresh strawberries or raspberries to balance their richness. If you’re hosting, consider offering a platter with a variety of fresh fruits or a small scoop of vanilla ice cream for a full-on dessert bar experience.
Creative Ways to Present
For a playful (and totally Instagrammable) presentation, stack the cheesecake bites on a tiered stand, drizzle with chocolate, or serve each in its own cupcake wrapper with a tiny fork. Arrange them on a bright platter for parties, or tuck them into mini treat boxes for unforgettable edible gifts. However you present them, these No-Bake Cookies and Cream Cheesecake Bites will steal the show.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover No-Bake Cookies and Cream Cheesecake Bites to an airtight container and refrigerate. They’ll stay fresh and tasty for up to four days, making them an incredible treat to prep in advance for snacks, potlucks, or unexpected dessert cravings.
Freezing
Want to make a batch for later? Pop the cheesecake bites in a single layer in a freezer-safe container and freeze for up to two months. They’re delicious eaten straight from the freezer (think: mini cheesecake ice cream cakes) and they thaw beautifully in the fridge, with all the original flavor and texture intact.
Reheating
There’s no reheating needed—just let your frozen or refrigerated bites come to room temperature for a few minutes if you like them extra creamy. If you prefer them firmer and more like a frozen treat, enjoy them straight from the freezer. Either way, they’re perfection.
FAQs
Can I make No-Bake Cookies and Cream Cheesecake Bites ahead of time?
Absolutely! They are ideal for making in advance since the flavor develops even more as they chill. Just store them in the fridge and they’ll be ready whenever you are.
What can I use instead of Oreos for this recipe?
You can use any chocolate sandwich cookie you like—even gluten-free or vanilla sandwich cookies for a different twist. The result will still be delicious, just with a slightly different vibe.
How do I make the bites lighter or lower in fat?
Swap in reduced-fat cream cheese or a light whipped topping in place of the full-fat cream cheese and heavy cream. The texture may be slightly less rich, but they’ll still satisfy your sweet tooth.
What’s the best way to crush the cookies?
A food processor is the easiest way to get really fine crumbs, but a zip-top bag and rolling pin work well too (and are great for getting kids involved). Just make sure your crumbs are even so the crust holds together nicely.
Do these bites need to be refrigerated after serving?
Yes, because of the cream cheese and whipped cream, it’s best to keep No-Bake Cookies and Cream Cheesecake Bites chilled until you’re ready to serve. If they sit out at a party for an hour or two, they’ll still be delicious—just pop any leftovers back in the fridge when done.
Final Thoughts
If you’re looking for a crowd-pleasing treat that’s easy to make and even easier to love, you have to try these No-Bake Cookies and Cream Cheesecake Bites. Creamy, crunchy, and loaded with cookie goodness, they’ll quickly become a go-to in your recipe rotation. Get ready for rave reviews and requests for the recipe!
Print
No-Bake Cookies and Cream Cheesecake Bites Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 bites
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful No-Bake Cookies and Cream Cheesecake Bites that are easy to make and absolutely delicious. A perfect treat for any occasion!
Ingredients
For the Crust:
- 20 chocolate sandwich cookies (like Oreos)
- 2 tablespoons melted butter
For the Filling:
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 6 crushed cookies (for folding in)
For Topping:
- 4 crushed cookies (for topping or coating)
Instructions
- Prepare the Crust: Add 16 cookies to a food processor and pulse into fine crumbs. Mix with melted butter, then press into mini muffin liners or silicone molds to form crusts. Chill in the fridge.
- Make the Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form, then fold into the cream cheese mixture. Fold in the crushed cookies.
- Fill and Chill: Spoon or pipe the filling onto the chilled crusts. Sprinkle with remaining crushed cookies. Chill for at least 2 hours until firm.
Notes
- Use reduced-fat cream cheese or whipped topping for a lighter version.
- These bites can be frozen and enjoyed straight from the freezer like mini ice cream cakes.
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