Oreo Cheesecake Bites Recipe (+Video)
User Reviews
5
Oreo Cheesecake Bites Recipe (+Video)
Description
The Oreo Cheesecake Bites Recipe (+Video) uses softened cream cheese, sugar, vanilla extract, eggs, and sour cream to create a smooth cheesecake batter. Chopped Oreo cookies are folded into the batter, which is spooned over whole Oreo cookies placed in cupcake liners. The bites are baked in a muffin tin at 325°F, ensuring a gentle bake that avoids cracking and maintains a pale color rather than browning the surface. The result is a small, creamy cheesecake with bits of Oreo that add texture and chocolate flavor.
The texture is soft and creamy with a slight firmness on the top, thanks to the oven's low temperature and the sour cream addition. The whole Oreo base adds a contrasting crunch and flavor foundation. These bites maintain the essential cheesecake creaminess with the added appeal of Oreo cookies both as a base and within the filling.
These cheesecake bites are individually portioned, making them convenient for serving as bite-sized desserts or party treats. They are best served slightly chilled or at room temperature. Their size and flavor make them suited for casual gatherings or as a sweet snack when a full cheesecake would be too large.
For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps. Avoid over-beating the eggs to maintain a smooth batter. The batter should be gently tapped before baking to release large air bubbles, helping to prevent cracks during baking.
Ingredients
- 22 Oreo cookies (Chop 6 of them into small pieces)
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 egg
- 1/2 cup sour cream (or plain Greek yogurt)
Instructions
- Preheat oven to 325°F. (Make sure your oven temperature is accurate, as a higher temp can cause the cheesecake to crack.)
- Place cupcake paper liners into a muffin tin pan. Add one Oreo cookie into each paper cup. Set aside.
- Add softened cream cheese and sugar to a medium mixing bowl. Beat on medium speed using a hand mixer.
- Then add vanilla and eggs. Mixing well until smooth without lumps.
- Add sour cream, mix until combined. Tap bowl against your countertop a few times to release any large air bubbles.
- Stir in chopped cookies, and mix generally using a spatula. (Be careful not to crush oreos into smaller crumbs.)
- Spoon the batter on top of the oreo, filling each to almost the top. Note that cheesecake won't rise as much as a regular cupcake.
- Place in the lower third of the oven and bake for about 20-25 minutes until the edges just start to turn brown. Note that classic cheesecake is supposed to look pale, so you're not looking for golden brown.
- Remove from oven and transfer to cooling racks.
- Chill in the fridge for 4 hours or overnight. Serve and enjoy! (You can store them in the fridge for up to 5 days.)
Notes
- Bring cream cheese to room temperature before mixing to ensure smooth batter.
- Mix eggs just until combined to prevent over-beating and potential texture issues.
- Gently tap the batter-filled muffin tin to remove air bubbles before baking for better texture.
- Use a low oven temperature (325°F) to avoid cracking and preserve the pale cheesecake surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16mini cheesecakes
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 181mg | 8% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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