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
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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
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
Awesome delicius
Mel:
Can this be made in a 9″ springform pan? How long would it require to bake? It looks delicious.
Thank you.
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.
Thank you!!
Hi,
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!
Thanks!
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?
Yep
how long can these stay out without refrigeration ?
A couple hours.
Can I use parchment paper in my glass pan instead of foil ?
Sure!
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!
Sounds yum!
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?
Vanilla extract.
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!!