Oreo Cheesecake Bites
User Reviews
4.5
Oreo Cheesecake Bites
Description
Oreo Cheesecake Bites start with a base of finely crushed Oreos mixed with melted butter, pressed firmly into a baking pan to form a chocolate cookie crust. The cheesecake filling blends softened cream cheese, sugar, sour cream, vanilla, and eggs, creating a smooth mixture. Chopped leftover Oreos are gently stirred in for bursts of chocolate cookie texture. After baking until the edges are set and the center is just firm, the cheesecake cools fully and chills to firm up for easy slicing. Once cut into bite-sized squares, these treats are topped with melted semisweet and white chocolate to add contrast and additional sweetness.
The final result is a dense, creamy cheesecake with a crunchy cookie base and pleasant bits of Oreo throughout that complement the rich cream cheese. These bites are sized for easy serving and ideal for parties or snacking when a traditional cheesecake slice might be too large. The combination of flavors and textures offers a satisfying dessert experience without the need for complex preparation.
To finish, melting the chocolate toppings separately and drizzling them over each square adds an elegant look and sweet finish. Chilling after assembly ensures the chocolate sets and the bites maintain their shape when served.
Ingredients
- 36 Oreo cookies divided
- ¼ cup butter
- 4 packages packages (8-ounces each) cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 4 large egg
- 4 ounces semisweet chocolate
- 4 ounces white chocolate
Instructions
- Preheat the oven to 325°F.
- Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
- In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
- Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
- When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray.
- Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars.
- Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36bites (depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bite | |
| Calories | 231kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 56mg | 19% |
| Sodium | 164mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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