I think if you picked top dessert choices of most people, the list just might include chocolate, cheesecake, and cookies. If you are in that number, consider this to be the dessert for you! With an Oreo crust, cheesecake filled with Oreo cookies center, and a milk chocolate frosting, these little decadent cookie bar bites are ultra delicious!
When having company this holiday season, I had SO many kinds of cookie dough in the freezer. I baked several trays of different cookies and actually kind of forgot that these little cheesecake bites were in my freezer. When I did remember a few weeks later, I pulled them out and they were just perfect! I added the frosting after freezing and they were just as good as when first baked.
I’m sure you could add any type of frosting or even leave them plain, but as simple as this frosting is to make and since home made tastes SO much better than store bought, just whip this up and add it. You’ll be glad you did!
- 24 regular Oreo cookies
- 2 tablespoons butter, melted
- 12 ounces cream cheese, at room temperature
- 1 cup sugar
- 3 eggs, at room temperature
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla
- 15 Oreo cookies, coarsely chopped
- 2 cups powdered sugar
- 4 tablespoons butter, melted
- 1/4 cup cocoa
- 1/4 cup hot water
- 1/2 teaspoon vanilla
Preheat oven to 325°F.
Line an 8×8-inch square baking pan with foil, allowing it to hang over two sides of the pan to create “handles”.
Crust: In the bowl of a food processor, pulse 24 Oreos until they are fine crumbs. (If you don’t have a food processor, put cookies into a Ziplock bag and crush with a rolling pin.)
Drizzle the melted butter over top and continue to pulse until the butter is evenly distributed and all of the crumbs are moist.
Add the cookies crumbs into the prepared baking pan and press into an even layer.
Bake in preheated oven for 10 minutes.
While the crust is baking, prepare the cheesecake filling.
In the bowl of a stand mixer, beat the cream cheese on medium speed until smooth, about 2 minutes.
Gradually add the sugar and beat well.
Slowly add the eggs, beating well after each addition, and mix until completely combined.
Scrape down the sides of the bowl and add the sour cream and vanilla, beating well.
Gently fold in the chopped Oreos.
Pour the batter over the prepared crust, smoothing it into an even layer with a rubber spatula.
Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.
Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving. (You can freeze at this point if you like.)
When ready to serve, top the cheesecake layer with chocolate frosting.
Make frosting by mixing all ingredients well in the order listed.
Lift the cheesecake out of the pan using the foil handles. Slice into bars and serve.
Recipe adapted from: mybakingaddiction