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Oreo Cheesecake Bites
4.4 from 186 votes

Oreo Cheesecake Bites

Oreo Cheesecake Bites combine a crumbly Oreo crust with a creamy cream cheese filling that includes chopped Oreos for added texture. The batter is baked until almost set, then chilled to firm up into easily sliced bars. The dessert features a rich, sweet cream cheese base complemented by crunchy cookie pieces, delivering familiar flavors in a handheld format.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 48 servings
Calories: 155 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Heat oven to 325° F. Line a 13" x 9" pan with foil, with ends of foil extending over sides, and set aside.
  2. 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.
  3. 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.
  4. Roughly chop remaining cookies (reserve all the tiny cookie crumbs for next step) and gently fold them into the batter. Pour mixture over crust.
  5. 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. 
  6. 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

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%)

Nutrition Facts

Serving: 48 servings

Amount Per Serving

Calories 155

% 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.