Oreo Cheesecake Bites

I have to have at least a couple dozen recipes for cheesecake.  Bars, cakes, frozen, no-bake, New York style, fruit topped, red velvet, salted caramel, pumpkin, chocolate….you get the idea!  There are just so many delicious varieties.  I knew when I saw these little cheesecake bites loaded with Oreo cookies, it would have to be good!

You can drizzle any kind of melted chocolate over the top.  I happen to have lots of left over Ghiradelli melting wafers left from Christmas candy making, so I used those.  They melt easily and quickly in the microwave.  Uneaten bars will freeze well, too.  That is….if you have any leftover!

potluck 006 Ingredients:
  • 36 Oreo Cookies, divided
  • 1/4 cup (4 tablespoons) butter
  • 4 packages (8-ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 4 large eggs
  • 8 ounces semisweet chocolate (I used Ghiradelli chocolate melting wafers)


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.

Dip a fork into the melted chocolate and drizzle over the cheesecake bars.

Chill the bars until ready to serve.

Adapted from : melskitchencafe