Oreo Cheesecake Bites

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.

P.S. Still traveling and having lots of fun with long-lost cousins. My boys are in heaven. Thanks for your patience – I’ll be back to cleaning my own toilets next Tuesday!

Oreo Cheesecake Bites

One Year Ago: Red Coconut Curry Noodles
Two Years Ago: Chicken Gyros
Three Years Ago: Angel Hair Pasta Salad

Oreo Cheesecake Bites

Yield: Makes 36 or more bites, depending on size

Oreo Cheesecake Bites


  • 36 Oreo Cookies, divided
  • 1/4 cup (4 tablespoons) butter
  • 4 packages (8-ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 4 large eggs
  • 4 ounces semisweet chocolate
  • 4 ounces white chocolate


  1. Preheat the oven to 325°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe Source: adapted from Kraft Recipes

148 Responses to Oreo Cheesecake Bites

  1. Laura says:

    Halved the recipe and they turned out great. Everyone really, really enjoyed – and they looked so snazzy. Thanks, Mel!

  2. Miranda says:

    I am making these now and followed the recipe to a T. I used the size pan listed and they are huge, almost flowing over the top of the pan, probably about twice the height of the ones in the picture? So if theybtaste good and I make them againni would use a bigger pan, am I the only one to have had this issue?

  3. Bob McGowan says:

    Im an over the road truck driver the next time I get home I going to make the cheesecake bites they look so good and really easy to make can’t wait to try them.

  4. Connie says:

    These with the hit sensation at our family Christmas get-together!

  5. Manya says:

    Hi Mel! I just wanted to let you know my 9 year-old who LOVES cheesecake made these for us today. She substituted nonfat Greek Yogurt for the sour cream and they turned out fantastic! You’d never know the difference! Thank you for all your wonderful recipes! Your recipes grace our table multiple times each week and are always a hit!

  6. missy franklin says:

    i love these. i am just a little girl looking for recipes and these look great

  7. Lisa says:

    Hi Mel, thanks for this recipe. One quick question: Is it worth blind baking the crust first? I can’t wait to try them!!

  8. Sheila says:

    Encouraged that this was your tried recipe and by your comments troubleshooting some of the problems others had, I found the courage to try something as difficult as a cheesecake. I am so glad I did! Yes, my inexperience resulted in overbaked ends but despite this setback, I think it was the best cheesecake I have had the pleasure of tasting! 🙂 I simply cut off a half inch around the outside and moved on. Delicious!!

  9. Valerie says:

    Very good! Rich and decadent

  10. Lauren says:

    When you say oreos divided.. do you use the cream center when you crush them to or do you take the inside out and only use the cooie part to crush. Thanks!

    • Mel says:

      Lauren – when I say “divided” I just mean that some of the oreos (cookies and cream and all) are used for the crust and some are used for the filling. I don’t scrape out the cream for any part of it.

  11. Lance says:

    One of our interns just made these and brought them into the office. Oh my!!!! WOW! Thank you, thank you, thank you!

  12. Ashley says:

    Could I use Greek yogurt instead of sour cream?

  13. Buffy says:

    I made this last week for my husband’s 30th birthday! We dished it out like a normal cake. This was only my second attempt at cheesecake. I got so many complements on this cheesecake. Everything turned out perfect! I gave you the credit though, lol.

  14. Jen says:

    These turned into an awful mess. After reading the comments, I’ve come to the conclusion that you’re suggested baking time is off or at least it is for my oven. The original Kraft recipe says 45 minutes. Wish I had this information earlier. Perhaps you could retry the recipe and confirm if the cook time is off? They’re so pretty it seems a shame to be done in by that detail.

    • Mel says:

      Hi Jen – sorry these didn’t work out for you. I always bake these for the 35-40 minute mark like stated in the recipe. The difference may be in how individual ovens can vary in temperature which would mean needing additional time but I have never had to bake them longer than 40 minutes. Sorry!

  15. Lisa says:

    Hi Mel, Merry Christmas to you and your loved ones. Just wanted to let you know that I made these….and they were so so so good! I can’t wait to make them again! I’m preparing for a New Year dinner and looking for more ideas on your website. By the way, I only used 3 packs of the Philadelphia cream cheese and my mouth just sweats everytime I think about those cheesecake bites again!! Thank you thank you!

  16. Haley says:

    This was my first attempt at ever making cheesecake, and they turned out delicious! Very addicting! When I took the cheesecake out of the oven, there were a few, minor cracks. As it cooled, those cracks expanded! So in order to serve to guests, I had to cut out pieces around the cracks (which means I got to keep all the pieces that didn’t look so pretty :o) I just scanned through all the comments to see if anyone had issues with the cheesecake cracking and didn’t see anything. Was it because I cooked it too little or too long? I cooked it for 37 minutes and I’m pleased with the resulting texture. So why did it crack?

    • Mel says:

      Hi Haley – one reason cheesecake is prone to cracking is if the batter is overmixed so take care not to whip/mix it too long. That can definitely help minimize cracks. Good luck if you try it again!

  17. Susan from WA says:

    Oh, Mel, another winner! Yummmmmmmm. 🙂 Thank you.

  18. Anupa says:

    Hi Mel, I love making these! Question, have you ever tried making this recipe in a pie plate or springform pan? Wondering if you might have any tips…

    • Mel says:

      Anupa – I have never tried it that way. You might like THIS No Bake Oreo Cheesecake since it has similar flavors, but is in a pie form. Good luck!

  19. […] is the full link to the recipe. Enjoy! […]

  20. Carolyn says:

    I’d love to see these Oreo bites on a fudgy brownie base, do you think that’s possible?
    How would you go about making a Oreo cheesecake brownie?

    • Mel says:

      Carolyn – Since I haven’t done this, your best bet would be to google a recipe and compare amounts to this recipe. Good luck!

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  22. Lauren says:

    I made these last week and they were amazing. This was my first try at cheesecake and they turned out perfect. Received so many compliments on them. Great recipe!

  23. Sarah says:

    What happens in the kitchen stays in the kitchen and what happens on the lips lasts forever on the hips… lol

  24. Jane says:

    How deep should the baking pan be? I’m a bit worried mine’s to shallow (approximately an inch)

  25. ivy says:

    When you say vanilla, do you mean vanilla extract or actual vanilla?

  26. ivy says:

    When you say vanilla in the materials, do you mean vanilla extract or the frosting?

  27. Danielle says:

    I have a jelly roll pan or a 9×13 glass casserole pan. Which would work better for this recipe? I’m nervous to bake cheesecake in glass.

  28. Hans says:

    Love the Cheesecake Bites !!!
    I already made them 2 times.

    Thanks a lot and greetings from Germany !!

  29. Jamie says:

    Made these as my fiance’s bday “cake” and of course sent some in to the guys he works with, not only were they gone by 9am…but he has gotten multiple requests to get the recipe from me! My only adjustment to the recipe was that they MUST SHARE if they are making them (fair is fair, right?!)

  30. Kate M says:

    My five year old son saw a picture of these months ago and asked me to make them. We had too many sweet in the house at the time so I told him he would have to wait. He did not forget. I made these this week. I didn’t hear my timer and overcooked it by about 10minutes. I was so upset but after chilling it and cutting off the edges they were salvageable. I only drizzled the dark chocolate chips. I am not a big fan of white chocolate and although I think it woul be fine in this setting it was one less step so I left it out. The family and neighbors loved them. I will definitely make them again and think they will be even better when they are not overcooked. Oh and after reading reviews I only used 3- 8oz packages of cream cheese and 3/4 cup sugar.

  31. Ellen says:

    What consistency should the mix be when you add the remaining Oreos before baking?

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