Oreo Cheesecake Bites
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
48 servings
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Calories
155 kcal
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Course
Baked Goods
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Cuisine
American
Oreo Cheesecake Bites
Description
This recipe starts with a crust made from finely ground Oreos mixed with melted butter, pressed into a foil-lined pan. The cream cheese filling blends sugar, sour cream, softened cream cheese, and vanilla, with eggs incorporated to provide structure. Roughly chopped remaining Oreos are folded into the mixture for bursts of cookie within the smooth batter.
The assembled dessert is baked at a moderate temperature until the center is nearly set but still slightly jiggly, ensuring a creamy texture after chilling. Once cooled and refrigerated, the cheesecake bites firm enough to be sliced and served neatly. Topping the filling with reserved cookie crumbs adds a decorative and textural contrast.
These cheesecake bars can be garnished with whipped cream and sprinkles if desired. They suit serving at parties or as a treat to enjoy over several days, given refrigeration. A springform pan can be used for a thicker cheesecake, requiring a longer bake time.
The bars should be lifted from the pan using the foil edges to avoid breaking, and sliced into squares for portioning. The use of two types of Oreos—crumbs for crust and chunks in filling—provides complementary textures within the dessert.
Ingredients
- 42 Oreo cookies divided, regular
- 5 tablespoons butter melted and cooled, unsalted
- 32 ounces cream cheese softened to room temperature
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract pure
- 4 egg large
- Whipped Cream optional garnishes
- Sprinkles optional garnishes
Instructions
- Heat oven to 325° F. Line a 13" x 9" pan with foil, with ends of foil extending over sides, and set aside.
- In food processor, pulse 30 of the Oreos (use the whole cookie) until finely ground. Drizzle in melted butter and blitz a few times to evenly combine. Press onto bottom of prepared pan.
- In large bowl, beat cream cheese and sugar with electric mixer until blended. Add sour cream and vanilla, and mix well. Add eggs, 1 at a time, beating on low speed after each, just until blended.
- Roughly chop remaining cookies (reserve all the tiny cookie crumbs for next step) and gently fold them into the batter. Pour mixture over crust.
- Sprinkle top of batter with reserved tiny cookie crumbs. And then bake for 45 to 50 minutes, or until center is almost set. Remove from oven and let cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
- Use foil handles to lift cheesecake from pan before cutting into bars. Mine are cut into 1-1/2" squares, but you can make them bigger or smaller, whatever you like.
Notes
- If using a 10" springform pan, wrap the bottom and sides in heavy foil to prevent leaks.
- Baking time increases to about 80 minutes for the springform pan version due to thickness; bake until center is almost set.
- Use the foil edges to lift the cheesecake from the pan for clean slicing.
- Chill cheesecake at least 4 hours or overnight for best texture before cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 155kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 40mg | 13% |
| Sodium | 106mg | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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