In case you haven’t noticed, I have an obsession for miniature treats lately. Particularly miniature, chocolate covered treats. Evidence of this includes:
When I saw chocolate covered cheesecake bites on Taste of Home, I knew I wanted to make my own, with an Oreo twist–because let’s face it, everything, and I mean everything is better with Oreos. And that’s when these amazing, beautiful babies were born: Oreo Cheesecake Bites!
How perfect would these Oreo Cheesecake Bites be for Valentine’s Day? I feel like “Oreo”, “cheesecake” and “chocolate” are the keys to anyone’s heart, am I right?! Put the three together and you’re in for sure! Plus you can add some cute little heart valentine sprinkles to make them extra irresistible.
These Oreo Cheesecake Bites are pretty straightforward, and way easier than you’d think. You make an Oreo crust, add cheesecake filling, bake it and then freeze it. Cut it into small squares and dip them in chocolate. That’s it.
- 24 whole Oreo cookies (I buy 1 package of oreos--use 24 for the crust and chop the rest for the filling)
- 5 Tbsp butter, melted
- 2 (8 ounce) packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 tsp salt
- Remaining Oreos, chopped (I buy 1 package of Oreos--use 24 for the crust and chop the rest for the filling)
- 16 ounces high quality milk or semi-sweet chocolate (like a hershey's bar or ghiradelli chocolate chips)
- Preheat oven to 350 degrees F. Line an 8x8'' baking dish with a large piece of aluminum foil, pressed tightly up the edges of the pan. Spray with non-stick cooking spray.
- Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for about 8-10 minutes. Remove from oven and allow to cool while you make the filling.
- Reduce oven to 325 degrees F.
- In a mixing bowl beat the cream cheese and sugar until smooth and fluffy, about 3 minutes. On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. (Don't overmix) Pour the batter over the Oreo crust and bake for 35 to 40 minutes, or until cheesecake is set (the center may still be slightly jiggly). Allow to cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.
- Once frozen, lift cheesecake by pulling gently on the foil and lifting it out of the pan. Use a sharp knife to cut the cheesecake into 36 bite-size squares (6 by 6). Freeze for 10 minutes.
- Place the chocolate in a microwave-safe bowl and heat at 50% power for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Line a baking sheet with parchment paper. Dip cheesecake squares, one at a time, in the melted chocolate (I use a fork to gently roll it in the chocolate, then lift it up and let the excess chocolate drip off). Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge.
Love OREO’s as much as me? Try these: