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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Three Years Ago: Angel Hair Pasta Salad
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
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?
Hi Mel
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!
http://thesugarlump.blogspot.co.uk/2013/07/oreo-cheesecake-bites.html
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!
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.
Shraddha
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!
Hi.
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.