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.
One Year Ago: Red Coconut Curry Noodles
Two Years Ago: Chicken Gyros
Three Years Ago: Angel Hair Pasta Salad
Oreo Cheesecake Bites
- 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
- 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.
Recipe Source: adapted from Kraft Recipes
211 Comments on “Oreo Cheesecake Bites”
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!
Why does the recipe say to separate the cookies….it doesn’t mention it in the directions
It doesn’t say to separate them – it says to divide them which basically means part of the cookies will be used in the crust and part of them in the batter (you don’t need to separate the cookies and take the two halves apart). Does that help?
You are so right ! I read that wrong sorry, thanks for getting back , making them tonight , YUMMY !
I’m a little disappointed that I baked these for 40 min and the middle was still raw 🙁 I was able to cut along the outside and serve the edges but next time I will bake them for 45min maybe even a little longer.
Has anyone given these a whirl with the Carrot Cake flavored Oreos?
This recipe looks amazing however it’s for a huge amount. I’m just wondering if you can do smaller servings my family only has 3 people and one is a 2 years old. Thank you for sharing your amazing desserts
Yes, I think you could cut the recipe in half – OR it freezes well so you could make the full amount and freeze what you don’t eat.
This recipe is amazing! I made it last night and I’m cutting it tonight. It’s beautiful, it tastes delicious, and it cuts like a dream. I’m making desserts for my son’s wedding, and cut one pan into 48 pieces (I’m making about 35 different desserts, so cutting them tiny). It cut perfectly. I’ll drizzle it and top it with a mini Oreo too. I’ve made a lot of cheesecakes over the years and this one is now at the top of my list! THANK YOU for sharing!!
Thanks, Mary – good luck with the wedding!
I got diabetes from this.
Looks and taste very good
Can this be made in a 9″ springform pan? How long would it require to bake? It looks delicious.
I haven’t tried that so I don’t know for sure. I’m guessing it would probably be fine and the baking time would be about the same.
I have made this multiple times in a springform Pan as a regular size cheesecake and it turns out beautifully. You do have to increase the bake time since it is much thicker, I usually have to bake fir at least 1 hour and 20 minutes. Depends on your oven but it is my family’s favorite, baking it now for my son’s birthday today!
I LOVE the original recipe for these–I have made it as directed and also served it, without the drizzled chocolate, straight from the pan. But my daughter wanted cupcakes, and I wanted to make oreo cheesecake, so I made oreo cheesecake cupcakes…put an oreo in the bottoms of 24 cupcake liners and topped with a heaping spoonful of cheesecake batter (I just made 1/2 a recipe of that), baked at 325 for 20 minutes. Everyone loved them and ate them up. So, if you’re wondering if these make good mini cheesecakes…yes, they do. 🙂
What a great idea! Thanks for the details!
Thank you. I want to try the cupcakes. Did you also add chopped oreos to the batter? Or just a cookie on the bottom of the cupcake liners? Which type of cupcake liners did you use? Silicone, parchment? Thanks.
How long will these last in the fridge?
A couple days, well-covered.
have you ever made these in cupcake forms? I’m traveling and don’t have a good pan for cheese cake, but I love this recipe!
I haven’t – sorry…but it should work pretty well.
I cannot say how many times I have HAD to make these! Number 1 request almost every weekend!
May I know can I skip d sour cream?
You can certainly experiment, but the end result may not taste the same or have the same texture.
This recipe is amazing!!! Everybody loved the Oreo brownies! Only change I would make is decrease the cream mixture by 1/3. I had too much cream for my crust. Other than that, I would definitely recommend this recipe!
40 minutes was not nearly enough time for this to cook unfortunately. Came out super mushy and had to throw it away:/
So do you use the Oreo cookies with the icing in the middle?
how long can these stay out without refrigeration ?
A couple hours.
Can I use parchment paper in my glass pan instead of foil ?
Is it bake not in water bath? ☺ thanks
I made these and they were great! Everyone loved them – thanks so much for this east,fun recipe!
Hello Mel. Can we omit the eggs since I’m a vegetarian?
You could try, but the cheesecake may not turn out the same.
Soo mine are in the oven right now and I just realized I forgot to add the sour cream!! Now what do I do?!
Not sure there’s anything you can do at this point…maybe they’ll still taste great??
I crushed my oreos in a food processor resulting in very small crumbs. I was wondering how you crushed the cookies for the cheesecake bites in your photos. Did you crush them by hand or in a food processor, and if so, for how long? I like the way yours look with the big cookie chunks in the cake! Also, what do you mean when you say “bake until the sides are set?” Does that just mean they are firm and not runny? I just took mine out of the oven and the sides are firm to the touch, so I’m hoping I timed them right! I’ve been wanting to make these for a long time!
Hi Mel – I’ve done it both ways, but I usually do it in the food processor but don’t process them too finely. I think you baked them just right! I bake them until the sides feel firm.
They came out perfect! I just drizzled on the chocolate today and they look awesome. 🙂 I’m bringing them to work tomorrow for a treat. Thanks so much for the recipe and for your advice! You’re the best!
Made these yesterday for our July 4th party after YEARS of drooling over them all over the internet and they were fan.freaking.tastic! Mel, thanks so much for this fab recipe and all the tips you included! The only tiny change I made was greasing the foil before adding the cookie crumb base – made for a super easy release at the end!
Thank You very much for the recipe, I”ll be using it today for my little brothers birthday party tomorrow. I’m a connoisseur of sorts when it comes to cheesecake lol, so we’ll see how good your recipe comes out.
Hello Shay. Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. Hopefully this recipe doesn’t disappoint! Our family loves that one. Good luck!
After reading the comments I realized that I over mixed my batter, I have cracks and also it came out raw. I double the recipe putting two pans in the oven at the same time, maybe it needs to cook more?
What consistency should the mix be when you add the remaining Oreos before baking?
Like a fairly normal cheesecake batter – thick but runny enough to be pourable but not as runny as, say, cream.
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.
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?!)
Love the Cheesecake Bites !!!
I already made them 2 times.
Thanks a lot and greetings from Germany !!
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.
I think the glass pan should work just fine but I’d probably reduce the baking temp by 25 degrees.
When you say vanilla in the materials, do you mean vanilla extract or the frosting?
When you say vanilla, do you mean vanilla extract or actual vanilla?
How deep should the baking pan be? I’m a bit worried mine’s to shallow (approximately an inch)
The baking pan I use for these is about 2-inches high.
What happens in the kitchen stays in the kitchen and what happens on the lips lasts forever on the hips… lol
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!
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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?
Carolyn – Since I haven’t done this, your best bet would be to google a recipe and compare amounts to this recipe. Good luck!
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…
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!
Oh, Mel, another winner! Yummmmmmmm. 🙂 Thank you.
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?
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!
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!
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.
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!
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.
Could I use Greek yogurt instead of sour cream?
Ashley – I haven’t made that substitution but you could definitely try. Good luck!
One of our interns just made these and brought them into the office. Oh my!!!! WOW! Thank you, thank you, thank you!
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!
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.
Very good! Rich and decadent
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!!
Hi Mel, thanks for this recipe. One quick question: Is it worth blind baking the crust first? I can’t wait to try them!!
Lisa, I make this according to the recipe and never blind bake the crust first and it works great. Good luck if you try it!
i love these. i am just a little girl looking for recipes and these look great
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!
These with the hit sensation at our family Christmas get-together!
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.
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?
mines did too! they turned out double the height…but still yummy!
Halved the recipe and they turned out great. Everyone really, really enjoyed – and they looked so snazzy. Thanks, Mel!
I dont hav sour cream..can i use milk snd add 1 tb vinegar to replace it?
Not necessarily liking the foil!
What about parchment
Would that work just as good ????
Could certainly try!
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?
Hi Jami – if you are only making them 24 hours in advance, I’d just refrigerate – no need to freeze.
Hi Mel, I must say, I love your site and thanks for sharing the recipe, these were lovely!
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!
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 🙂
hey Mil, it looks so tasty but my oven doesnt work 🙁 so can i make it as cold cheese cake without eggs or baking coz i really wanna try it
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.
Can’t wait to try this out!
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.
Kelsey – it means that you’ll use part of them for the crust and part of them for the filling.
i’m sorry i am a bit new at baking, but what does “divided” oreos mean?
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 🙂
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!
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.
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……?
Kristin, sure, parchment would work fine.
Currently have this in the oven. Hope it comes out good. Making it for Christmas Lunch for my Family. 🙂
Instead of foil can u use parchment paper
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!
Just finished making these. Although they are not add beautiful as yours, I consider them a pinterest success!
How do you crush the oreos when you dont have a blender?
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.
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!
These were great my friends and family loved them going make them again for sure
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! 🙂 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.)
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.
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 🙂 Thanks 🙂
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. 🙂 But again, make these, they are awesome!
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.
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!
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!
Que maravillas de recetas……
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.
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!
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!
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!!
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!!!!
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!
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.
Do you have a suggestion how to cut them into little squares? I find it difficult to cute cheesecake and would welcome any tips!
Absolutely love this.
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.
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?
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!
Gotcha.. For some reason I was thinking of plastic foil which made me wonder about the melting. Thanks for letting me know 😉
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.
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
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.
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?
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.
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! 😀 and delish!!
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!
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?
I made this for Thanksgiving to raves – Thanks for a delicious and easy cheesecake!
Thanks so much for this delicious recipe…instructions were very clear and the end result is amazing!! : )
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.
AMAZING! Absolutely in love with these! SO good for parties !
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!
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!
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! 🙂
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!!
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…
oh my gosh! I am totally bookmarking this!
These look amazing. Can’t wait to try them. Thanks for the recipe.
These look AMAZING. Can’t wait to try them!
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.
Thanks Mel, I’ll try that!
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.
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!). 🙂
Oh my goodness. You really don’t care about any one else’s waistline, do you! 🙂 These look absolutely divine. I will be making these soon!
This looks absolutely delicious!! Can’t wait to make this recipe! 🙂
Thanks for sharing it!
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!
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.
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!
Those look so yummy! can’t wait to try them! Have fun on vacation!
These are so pretty and wonderfully yummy lookin’ 🙂 a lovely change to have as a nibbley type treat at a gathering. Scrumptious!
These look amazing……I want to make them tonight:)
Just one more reason I love your cooking and this blog! Thank =)
These do look like pure heaven!
Oreo cheesecake is a sinful flavor combination that I love! These little bites are too cute! Hope you are enjoying your vacation!
Oh my goodness, these look amazing!
I’m on my way to the store!
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 ;))
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
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!
Did you make these with the yoghurt? How did they turn out
You have GOT to be kidding me! These look delicious. Now I’m craving cheesecake at 9am. I need to try these, ASAP!
And here I was wondering what to take to girls night tonight…thanks!
Those look amazing! I can’t wait to try them.
I could lick the screen. These look amazing.
These would be so divine made with the trader jos mint jo joes.
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!
Yummy! I love cheese, I love Oreo. Gorgeous, a real treat!!
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! 🙂
These little bites were awesome I’ve made them twice and everyone wanted the recipe. I share what I cook and bake in my kitchen. It’s my favorite room in the house!!!
Adding these to my “to-make” list for when we are back in the US!! Enjoy your vacation!
These look amazing, glad you are enjoying yourself!
Simply gorgeous and very very tasty I’m sure.