Oreo Cheesecake Bites
These Oreo cheesecake bites are cheesecake and Oreo bliss in bite-size form. Drizzled in white and dark chocolate, they are heavenly!
I love cheesecake. And I love Oreo cheesecake.
What could be better than combining my favorite components into bite-sized form drizzled with white and dark chocolate?
Pure heaven, my friends. Pure heaven.
I served these Oreo cheesecake bites with the delightful Key Lime Bars and the ever-so-decadent Caramel Brownies at a book group I hosted a month or so ago.
The cheesecake bites provided a delightfully creamy and luscious contrast to the other desserts at the table.
Personally, I could have eaten the entire plateful, but considering I had guests in my home, I tried to exercise some semblance of control.
We won’t discuss what happened to the leftovers when everyone departed for the evening.
What happens in my kitchen stays in my kitchen.
Over the years, these have stayed a huge favorite.
Just judging by the comments alone, I’m not the only one who loves these Oreo cheesecake bites to the moon and back.
For a cheesecake dessert, they are incredibly easy and a perfect recipe for cheesecake newbies and experts alike.
So many of you have made them for special occasions, family dinners, potlucks, it’s-been-a-hard-week-need-food-therapy moments.
Classic, every day Oreos work great…but so do Trader Joe’s brand of Oreos and even other add-ins.
Candy bars? Thin Mints? Sounds cliche but the options are pretty much endless.
Don’t forget about this recipe – it’s a keeper. Feel free to read through the comments to get an idea of many other reviews and variations and basically, a lot of gushing over these fabulous Oreo cheesecake bites.
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Oreo Cheesecake Bites
Ingredients
- 36 Oreo Cookies, divided
- ¼ cup (57 g) butter
- 4 packages (8-ounces each) cream cheese, softened
- 1 cup (212 g) granulated sugar
- 1 cup (227 g) sour cream
- 1 teaspoon vanilla
- 4 large eggs
- 4 ounces (113 g) semisweet chocolate
- 4 ounces (113 g) 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.
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Recipe Source: adapted from Kraft Recipes
I’ve made this recipe several times. It’s quite delicious! However, I also have one issue. I cook it for time and temperature the recipe calls for and it’s still raw in the middle. What’s going wrong?
You need to cook it more than 35-40
Try 45-50
Hi Donna, depending on the exact oven temperature or where you live (elevation) can affect baking time – try baking for 10-15 minutes longer. That should do the trick.
These. Are. Amazing! I made them for my sister in law’s birthday so I cut them in larger square instead of tiny bites. Everyone went back for seconds and the leftovers were scooped up. Thank you for another amazing recipe.
These are just the best little dessert! I have made these so many times over the past 8 years! I have so many requests to bring these to parties and dinners. They are just delicious little bites that adults and kids love!
Think you could make a peppermint variation of this with your peppermint cheecake recipe ? Or would you just swap out the Oreos for the peppermint pieces probably? Since the cheesecake doesn’t have eggs?
I think either option would work!
Made these for my daughter’s bridal shower. They were a huge hit!
Instructions say to use the cookies then press in the pan, does not say to save any of it
The recipe calls for 36 oreo cookies, but in step #2 it indicates only 24 of the cookies are used in the crust. The others are chopped to fold into the batter. Hope that helps!
4th time making these and always impressed how they turn out and get so many compliments. I use a 13×9 glass dish and have to cook for at least 45-60min. Thank you for the recipe!
Could these be made in a muffin pan for mini cheesecakes?
Yes, I believe so. I haven’t tried it, but I think it would work just fine.
How to know that the cake is done? Do we need to do the toothpick test too to know?
The toothpick test doesn’t work as well on cheesecake. When it’s done it won’t be jiggly on the sides (kind of puffed on the edges)
Could I possibly sub sour cream? My daughter has a partial dairy sensitivity (she can have cheese and cream cheese but not sour cream) and I’m also still nursing. I really want to try this recipe as well as the pumpkin Oreo cheesecake one but both call for sour cream 🙁
Can she have yogurt? You could try plain yogurt as a substitute for the sour cream.
Easy to follow directions and they turned out professional looking! They were the hit of the party with people fighting over the extras. So yummy!
For the oreo crumb that you press in the pan, do you leave the filling in the oreos or just crush the cookies?
I leave the filling in the Oreos.
I cooked it for the suggested amount of time and the bottom was burnt. It also didn’t really have a strong creamy taste.
These are delicious! My wife loves them, my kids love them, I love them. I tend to overcook this every time I make it but it still tastes fine. The only issue I had with this is that the sour cream was too strong. I discovered that if you leave this sitting in the fridge overnight, as with so many other things, the flavors seem to blend together better and the sour cream flavor is gone. Problem solved, I just make this cheesecake a day ahead!