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When it comes to crafting the perfect Oreo Bliss Bites, the foundation often lies in the cream cheese. Beating the cream cheese to the right consistency is crucial for a smooth and creamy filling. Begin with softened cream cheese, ideally at room temperature, as this allows for easier blending with other ingredients. The goal is to achieve a smooth, lump-free mixture. Overbeating can introduce air into the mixture, which might lead to a less dense filling. Aim for a texture that is creamy and spreadable, allowing the flavors to meld beautifully.

Mini No-Bake Oreo Cheesecakes

Indulge in the deliciousness of Oreo Bliss Bites, a no-bake treat that combines the rich flavors of chocolate and cream cheese into a bite-sized delight. Perfect for any occasion, these easy-to-make desserts feature a crunchy Oreo crust and a creamy filling that will leave everyone wanting more. Customize them for parties or intimate dinners and enjoy the perfect blend of textures and flavors in every irresistible bite. Treat yourself and your guests to this decadent dessert experience!
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Ingredients
  

24 Oreo cookies (divided)

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup mini chocolate chips (optional)

Whipped cream for topping (optional)

Extra crushed Oreos for garnish (optional)

Instructions
 

Prepare the Cookie Crust:

    - In a food processor, blend 12 Oreo cookies into fine crumbs. Add the melted butter and pulse until well combined. The mixture should resemble wet sand.

      Set the Crust:

        - Line a muffin tin with paper liners. Spoon about 1 tablespoon of the Oreo mixture into each liner and press down firmly to create an even crust. Set aside.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the powdered sugar and vanilla extract, and mix until fully combined.

              Whip the Cream:

                - In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Be careful not to deflate the whipped cream.

                  Incorporate Oreos:

                    - Coarsely chop the remaining 12 Oreo cookies and fold them into the cheesecake filling. If using, add the mini chocolate chips at this stage.

                      Fill the Cups:

                        - Spoon the cheesecake filling over the prepared crusts in the muffin tin, filling each liner to the top. Smooth out the tops with a spatula.

                          Chill and Set:

                            - Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or until the cheesecakes are firm.

                              Serve and Garnish:

                                - Once set, carefully remove the cheesecakes from the muffin tin. Top each mini cheesecake with a dollop of whipped cream and a sprinkle of crushed Oreos, if desired.

                                  Prep Time, Total Time, Servings: 30 minutes | 4 hours chill time | 4 hours total | 12 servings