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 325ยฐF.
  2. Line a 9ร—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. These look amazing, glad you are enjoying yourself!

  2. Nisrine says:

    Simply gorgeous and very very tasty I’m sure.

  3. Kensi says:

    Adding these to my “to-make” list for when we are back in the US!! Enjoy your vacation!

  4. Kim in MD says:

    Scrumptious…just scrumptious! Does anybody use that word anymore? Well, that’s what these look and sound like to me. I bet they taste scrumptious, too!

    I’m glad your’e having a great vacation! ๐Ÿ™‚

  5. anazar says:

    Yummy! I love cheese, I love Oreo. Gorgeous, a real treat!!

  6. That’s the one thing about vacation…you can still help out where you are staying but when you get home ALL the chores! These look awesome and easy!

  7. Bri says:

    These would be so divine made with the trader jos mint jo joes.

  8. Julia says:

    I could lick the screen. These look amazing.

  9. Aly says:

    Those look amazing! I can’t wait to try them.

  10. Mandy says:

    And here I was wondering what to take to girls night tonight…thanks!

  11. Rebecca says:

    You have GOT to be kidding me! These look delicious. Now I’m craving cheesecake at 9am. I need to try these, ASAP!

  12. Monique says:

    These look so good!! I’m definitely going to try this. Lately, in my recipes that call for sour cream, I’ve been using plain Greek yogurt. It’s a delicious alternative and that is also on the healthier side. You should try it! Love your site!

  13. Brittany C. says:

    Wow! I wanna be in your bookclub. Or maybe I don’t, I may gain a few extra pounds, though I think it would be worth it. haha. These look Amazing!! You can never go wrong when you add oreos to anything, especially cheesecake. mmmm

  14. these would’ve been a great addition to my cheesecake party last weekend! i’ll remember them for next time!

    (and i can relate to demolishing leftover treats ;))

  15. Auntie Patch says:

    I’m on my way to the store!

  16. Oh my goodness, these look amazing!

  17. Oreo cheesecake is a sinful flavor combination that I love! These little bites are too cute! Hope you are enjoying your vacation!

  18. Kathleen says:

    These do look like pure heaven!

  19. Rachel says:

    Just one more reason I love your cooking and this blog! Thank =)

  20. Jill says:

    These look amazing……I want to make them tonight:)

  21. These are so pretty and wonderfully yummy lookin’ ๐Ÿ™‚ a lovely change to have as a nibbley type treat at a gathering. Scrumptious!

  22. Lisa says:

    Those look so yummy! can’t wait to try them! Have fun on vacation!

  23. Mmmm! These sound absolutely heavenly! What could be better than Oreo’s and cheesecake… TOGETHER!?! I mean, seriously. Can’t wait to try it.

    I absolutely love your blog! So many delicious recipes to try.

    My blog is still pretty new but I’d love for you to check it out sometime if you get a minute.

    Thanks again for this delightful recipe!

  24. Cookies4kids says:

    I can’t wait to try this recipe for our annual fundraiser for severely disabled kids. I tend to have crushed oreo cookies in the freezer(why I really don’t know), so I would love it if somesome made a chart of how many oreo cookies it takes to make 1 cup crushed. Someday I will figure this out, but it’s just one of those things I never get around to. Thanks for the recipe.

  25. Michelle T. says:

    The recipe looks delicious, I’m sure my husband will especially love it!
    Do you have any tips on cutting cheesecake without it sticking to your knife? This is a problem I always seem to have. Thanks!

  26. Alisha says:

    This looks absolutely delicious!! Can’t wait to make this recipe! ๐Ÿ™‚

    Thanks for sharing it!

  27. Stephanie says:

    Oh my goodness. You really don’t care about any one else’s waistline, do you! ๐Ÿ™‚ These look absolutely divine. I will be making these soon!

  28. grace says:

    i always thought petit fours were worthless, and at first these reminded me of those. i changed my tune pretty quickly, though, as these are far more outstanding (and much less of a hassle!). ๐Ÿ™‚

  29. Mel says:

    Michelle T. – usually I run my knife under really hot water, wipe it dry and slice the cheesecake. The subtle warmth on the knife helps slice the cheesecake cleanly.

  30. Michelle T. says:

    Thanks Mel, I’ll try that!

  31. Sometimes at night when you’re supposed to be sleeping but find yourself sitting in the dark, trolling Pinterest on your iPad, you come across something wonderful

    Mel, your blog was my wonderful thing tonight and these adorable petit fours are simply perfect!

    Subscribing now before I wake up.

  32. Baltic Maid says:

    These look amazing. Can’t wait to try them. Thanks for the recipe.

  33. peachy says:

    oh my gosh! I am totally bookmarking this!

  34. Stacie A. says:

    I am in the process of making these right now. I can’t wait! But I am a little worried about how thick the cheese cake layer is. 4 pkgs. sounded like a ton, but I’m hoping it all works out! There in the fridge now. I’ll let you know…

  35. Stacie A. says:

    So, the finished product was delicious! My husband, who is the cheesecake lover in this house, was wild about them! He was so impressed after I drizzled on the white/dark chocolates! Haha. I should have cooked them a bit longer (did about 38 min), as they were still a little gooey in the center of the pan. They were very messy to work with, but a wonderful and beautiful treat!!

  36. […] Oreo Cheesecake Bites Mel’s Kitchen Cafe […]

  37. Bethany says:

    I made these today and they taste great but don’t look as pretty as yours. I made the mistake of chopping up my Oreos in the blender for the last step. They were too fine and it turned the cheesecake part mostly greyish with Oreo bits. But like I said, they still taste great! ๐Ÿ™‚

  38. Tersa says:

    About a month ago, I shared this recipe with a joke about who was going to make these for me for my birthday that would be soon. On my birthday, a good friend came to my door with them and they were amazing!

  39. Logan says:

    I have made these twice now and love them! Both times I have made them a few weeks ahead of time and frozen them for upcoming parties. These freeze great!

  40. AMAZING! Absolutely in love with these! SO good for parties !

  41. Laura says:

    I was wondering, if I made this in a springform pan would the calculations transfer over and would it fit in a spring form pan? How long would I cook it for?

    I’ve made these before and they were a hit! So delicious.

  42. Tracey says:

    Thanks so much for this delicious recipe…instructions were very clear and the end result is amazing!! : )

  43. […] Yum-O Oreo Cheesecake Bites Click here for recipe […]

  44. Penny says:

    I made this for Thanksgiving to raves – Thanks for a delicious and easy cheesecake!

  45. […] Mel’s Kitchen Cafe,ย originally from Kraft Recipes Share this:EmailPrintFacebookTwitterStumbleUponLike this:LikeBe the […]

  46. Susie says:

    oreo cheesecake

  47. Linda says:

    This looks so yummy that I’m gonna try and make it this week!! Do you think if I sub the sour cream with Greek yogurt it will still taste wonderful and come out right or should I just use the sour cream?

  48. Mel says:

    Linda – I’ve never baked them with greek yogurt so that call will have to be yours. I’m not sure how yogurt fares in a baked cheesecake. If you try it, let me know!

  49. Melissa says:

    first time I didn’t notice the hot water trick, but 2nd time I did and it worked like a charm! I made them today for my husbands work and added red food coloring to the cheesecake mix to make it pink, then also in the white chocolate and made it a real dark pink, they are super pretty! ๐Ÿ˜€ and delish!!

  50. Melissa says:

    also another tip, if you place the bottom of the plastic bag (for the chocolate on top) into a small glass to hold the bag, it works much easier if you are doing it by yourself.

  51. Theresa says:

    I’m taking these to a party this weekend, and I’m wondering how best to transport them. It’s an hour away. Should I freeze them overnight Friday and then just let them thaw on the car-ride? How long do they take to thaw in the refrigerator?

  52. Mel says:

    Theresa – if they are well-chilled in the refrigerator and you can pack them in a cooler with ice, they should be ok without freezing.

  53. Maria says:

    I saw this recipe today and it sounds delicious. I want to make those. I’m just wondering what kind of foil you were using? Wouldn’t the foil melt in the oven? I’ve never made cake with a foil in the pan. I’d appreciate if you could explain that to me. Thanks

  54. Melissa says:

    To Maria – you just use regular aluminum foil, it doesn’t melt, a lot of things call to use it, usually to cover things, but it will be fine, Also after taking it out if you loosen the foil it will reduce cracking of the cheesecake.

  55. Maria says:

    Gotcha.. For some reason I was thinking of plastic foil which made me wonder about the melting. Thanks for letting me know ๐Ÿ˜‰

  56. […] adapted from Melโ€™s Kitchen Cafe, Table for Two, Annieโ€™s Eats Like this:LikeBe the first to like this […]

  57. Wendy says:

    I want to make these oreo cheesecake bites for my daughters birthday. .(so excited) Question: What does it mean by oreos, divided? Do i need to remove the insides and just crush the cookie part?

    • Mel says:

      Wendy – sorry for the confusion, no it doesn’t mean to remove the insides of the Oreos, “divided” just means to save some of the Oreos for folding into the batter of the cheesecake (the other portion of Oreos goes to the crust). The recipe has specific details on how many to use where but you don’t need to scrape out the cream. Good luck!

  58. Melissa says:

    to Wendy, no it just means divided because you use some for the crust and some crushed up for the inside. But you do keep the cream when you crush them.

  59. […] fromย Mel’s Kitchen Cafe […]

  60. Brandi says:

    Absolutely love this.

  61. Nadine Beaufort says:

    Do you have a suggestion how to cut them into little squares? I find it difficult to cute cheesecake and would welcome any tips!

  62. Mel says:

    Nadine – I use my bench scraper to cut them because it has such a long flat edge to help slice them. Another tip is to run your knife under really hot water, wipe it dry, and then slice. Repeat that process for each slice – it helps cut the cheesecake squares more neatly.

  63. janet says:

    Hi, Love these! They look stunning! Am in the process of making them right now… but ran into a few glitches. First-when i added my chopped oreos they all rose to the top… not like i minded im sure theyll taste great but its much prettier with the oreos hidden in the middle… second when i baked it the ends started getting brown but the middle was still wobbly so I left it in for another 5 min… total of 45 min… and the ends were a breeze to cut and were perfect texture but the middle was mushy and juicy… Any suggestions how to prevent that in the future? Right now i cut up the ends and stuck the middle back into the oven for another 10-15 min… well see how that works out… Thanks btw… I LOVE UR BLOG!!!!

    • Mel says:

      Hi Janet – it could be that your oven cooks a bit hotter than mine (ovens can vary exact temperature). You might try baking them at temperature 25 degrees lower so they can bake all the way through without the edges browning. As for the oreos, I’m not sure why they would rise to the top like that but next time, you might try tossing them with 1-2 tablespoons flour before folding them in to see if that helps. Good luck!

  64. AmandaB_ak says:

    I came across these on Pinterest, and I’m so excited to make them for a get together tomorrow! I wasn’t sure what divided meant either, and if I was supposed to keep the cream filling. I read through the comments and found the answer – thanks for your info!!

  65. Annie says:

    These are easy to make and look so elegant when you drizzle the 2 colors of chocolate over them. I have a get together with 6 friends who are all great cooks and I think the presentation alone makes them look really special! Now about how they taste… DELICIOUS!

  66. Jenn says:

    Just made this and it has made my whole house smell heavenly! One question: how do you prevent the cheesecake from cracking on top? Thanks!

  67. Mel says:

    Jenn – some people bake the cheesecake in a water bath to prevent cracking. In cheesecakes where there is a drizzle or topping on top, I don’t worry about the cracking as much since it is mostly covered up.

  68. MAYELA says:

    Que maravillas de recetas……

  69. Lin says:

    I am in the process of making these right now for a tailgate party on Saturday. I am going to drizzle yellow and blue chocolate over them for team spirit! I can’t wait to see how they look. I had the same issue with browning on the edges and wiggly in the middle. I’ll reduce the temp next time. Thanks for a great recipe!

  70. kerry says:

    darn! I was baking with two little ones and completely overlooked the foil on the bottom of pan part… they are in the oven now:( are they ruined or have any tips on how to save them? thanks!

  71. Mel says:

    Kerry – I hope they worked out – I don’t think the lack of foil will ruin them. It might make them a bit harder to get out of the pan but they should still taste great.

  72. Heather says:

    I made these for Thanksgiving and they were a huge hit! Absolutely delicious! I will mention though that it makes a lot. I realize it says ’36 or more depending on size’ but thought it was worth mentioning in case someone is making them for a smaller group. You could easily make a half batch in a smaller pan and have a lot. I had 60+ from the 9×13 pan and they were almost all an inch square, so perfect size for a couple of bites. ๐Ÿ™‚ But again, make these, they are awesome!

  73. Michelle says:

    These looked and sounded so fabulous that I decided to try out a test batch of these (I quartered the recipe). I ran into a few issues that I was hoping maybe you could help resolve for me…..for starters, for the crust, I had a box of Oreo cookie baking crumbs already, so I decided to use tham instead of crushing up the cookies for the crust. My crust ended up being very crumbly though…I’m not sure if this is because I made my crust too thick or didn’t use enough butter, but just wondering if you’ve ever run into this?? Secondly, my cream cheese layer was very gooey, but I’m assuming maybe it wasn’t cooked enough?? (unfortunately I set my timer, but forgot to hit start…ughhh….so I had to cook them based on look and feel). And finally, the oreo chunks weren’t very noticeable when eating, but I think next time I will cut them in bigger chunks and place them in the mix instead of dumping all the big and little chunks in. Once done, I froze my batch, and they were still pretty good when eaten straight from the freezer!! I am planning on making a full batch for my family x-mas party, so I am just trying to straighten this all out before I try my next batch…any insight you could offer would be greatly appreciated ๐Ÿ™‚ Thanks ๐Ÿ™‚

  74. Heather says:

    Michelle, the crust issue might be because you used the Oreo crumbs already crushed. You probably need to use actual Oreos and grind them up because it most likely needs the creamy center to help hold it all together. They do take awhile to bake, I think I added another 5 minutes or so but the most important thing is to let them cool completely in the pan on a wire rack. If you put them in the fridge too soon they won’t have time to finish ‘cooking’. It will take a few hours to cool completely. Not sure if any of that is helpful but I hope so.

  75. Mel says:

    Michelle – I agree with Heather, the crumbly crust was most likely due to the kind of crumbs you used. I have never bought those pre-crushed Oreo crumbs but I’m pretty sure they don’t have the same ingredients (lacking the creamy middle of the oreos) as crushing your own so the lack of the buttery middle would definitely make the crust more crumbly. Sounds like your cheesecake layer needed more time in the oven (darn timer issues! ๐Ÿ™‚ It should have a texture like baked cheesecake – soft but not melty and soupy. Good luck with your next batch! (Also, the oreo bits may not have been noticeable simply because your cheesecake was underbaked – I think a firmer cheesecake will help those pieces stand out more.)

  76. tykema says:

    These were great my friends and family loved them going make them again for sure

  77. Hey there! I made these and they were AMAZINGGGG! I got compliments ALL.DAY.LONG because I took them to work. The only thing that I baked it for waaaaay longer at 325. I ended up having to bake it for an hour or a little more, but I was able to tell it was ready when the sides were pulling away from the pan.

    Super delicious. Thanks so much!

  78. April says:

    How do you crush the oreos when you dont have a blender?

    • Mel says:

      April – you can crush them in a ziploc bag (using a rolling pin) but you’ll probably need to scrape the sticky cream off the insides of the bag as you crush them. You can also use a food processor.

  79. Erin says:

    Just finished making these. Although they are not add beautiful as yours, I consider them a pinterest success!

  80. Erin says:

    I had them in the oven for a little less than the recommended time because they started to brown up. Crazy that someone had them in over an hour, ovens are so different!

  81. Kristen says:

    Instead of foil can u use parchment paper

  82. Katie says:

    Currently have this in the oven. Hope it comes out good. Making it for Christmas Lunch for my Family. ๐Ÿ™‚

  83. Mel says:

    Kristin, sure, parchment would work fine.

  84. Melanie says:

    I’ve tried a couple of times, and the crust is too hard! Contrary to much of the advice here, I used the “pre crumbed” crumbs (’cause I hadn’t read this). The second time I tried making the crust about half the thickness, but it was still right up there on the Moh scale! Help……?

  85. Mel says:

    Melanie – I haven’t used the crumbs that come in a box – is that what you’ve used both times? It is definitely a different mixture (less overall creaminess and fat because I don’t think the crumbs include the oreo filling which you get when you make crumbs from oreo cookies yourself). It sounds like it would be best to use full oreo cookies or add extra butter to the mixture if using the prepackaged crumbs.

  86. sarah says:

    Hi! I don’t consider myself an avid baker by any means and I found this recipe to be very helpful and easy to follow ๐Ÿ™‚
    I made 2 batches of these for x-mas eve and brought them to 3 holiday parties; needless to say, they were a hit at each party! I ended up making a 1:1 substitution of plain greek yogurt instead of sour cream and there were no problems!

    I also ended up having to make a quick adjustment from the recipe in my second batch and had to substitute 8 ounces of ‘whipped’ cream cheese (1 whipped: 3 packaged) because I was one cream cheese package short. Having that happen actually resulted in a better batch (in my opinion) than the first batch (4 packaged cream cheeses). The second batch had a smoother finish and had no cracks!

    I am definitely saving the recipe!

  87. Kelsey says:

    i’m sorry i am a bit new at baking, but what does “divided” oreos mean?

  88. Mel says:

    Kelsey – it means that you’ll use part of them for the crust and part of them for the filling.

  89. Hey Mel,

    I tried your recipe this past weekend…Awesome, delicious, scrumptious…. Took it to a party and everyone loved it =) I write a blog on recipes I try and have linked your website and this recipe to my blog. Link to my blog for this recipe- http://lifescribblesovercoffee.blogspot.com/2013/01/oreo-cheescake-bites.html#

    Thank you so much for sharing this recipe.


  90. Amanda says:

    Can’t wait to try this out!

  91. […] deliciousness of a recipe was found at Mel’s Kitchen Cafe, who did a beautiful job with her photography on these.ย  […]

  92. […] Another recipe that combines the best of both worlds! You have that very delightful Oreo cheesecake mixed with that dark, rich and decadent brownie. Might seem a bit experimental, but the end result will leave you amazed. (Recipe and photo:ย Mels Kitchen Cafe) […]

  93. Maya says:

    hey Mil, it looks so tasty but my oven doesnt work ๐Ÿ™ so can i make it as cold cheese cake without eggs or baking coz i really wanna try it

    • Mel says:

      Hi Maya – I’ve never tried making a no-bake version. Sorry! You’d have to experiment or maybe google a no-bake oreo cheesecake.

  94. Carrie says:

    Wow these were SO good!!! I did 1/4 of the recipe because I only had one block of cream cheese though. I will probably end up eating all of these!!! Awesome recipe ๐Ÿ™‚

  95. Julie says:

    Made these for “The Amazing Race Date” w/ about 25 couples. Before the winners were announced, the MC asked, “Who brought those incredible Oreo bars?” I got to raise my hand and be the rock-star of the moment. I told them about your website and I’m sure many couples will be browsing your recipes this weekend. Thanks Mel.
    p.s. We took 3rd place in the race!

  96. Liz says:

    Hi Mel, I must say, I love your site and thanks for sharing the recipe, these were lovely!


  97. Jami says:

    Hi Mel, I’m making these Thursday for a baby shower the next evening. Should I freeze them overnight or do you think they’ll be ok refrigerated for 24 hours?

  98. I dont hav sour cream..can i use milk snd add 1 tb vinegar to replace it?

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