Ingredients
Scale
- 1 cup (120g) of crushed chocolate cookies (like Oreos)
- ½ cup (115g) of softened unsalted butter
- 8 oz (225g) cream cheese, softened
- ½ cup (50g) of powdered sugar
- 1 teaspoon vanilla extract
- ½ cup (90g) semi-sweet chocolate chips or melted chocolate
- Optional toppings: mini chocolate chips, sprinkles, or crushed cookies
Instructions
- Place the cookies in a resealable bag and crush into fine crumbs using a rolling pin or food processor.
- Combine the cookie crumbs with softened butter until evenly coated and the mixture holds together.
- Press about a tablespoon of the mixture into the bottom of each mini muffin cup and chill for 15 minutes.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Stir in melted semi-sweet chocolate or chocolate chips for richness.
- Spoon the cheesecake mixture over the cookie bases, filling each about ¾ full, and smooth the tops.
- Chill the assembled bites in the refrigerator for at least 2 hours until firm. Add optional toppings before serving.
Notes
- Use high-quality chocolate cookies for the best flavor.
- You can substitute graham crackers or digestive biscuits for the cookie crust.
- For dairy-free or vegan versions, use plant-based cream cheese and vegan chocolate chips.
- Allow the bites to chill for at least 2 hours to set properly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (chilling time not included)
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (approximately 1.5 oz)
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg