Oreo Cheesecake Bites (and Oreo Truffles)

Happy Birthday Oreos!!

Apparently, this month marks the 100th anniversary of Oreo cookies. I discovered that tidbit while browsing food blogs this morning.

And isn’t it just perfect that I’ve been working on a couple of Oreo desserts the past few days for a party this weekend? What better time to share them than for Oreo’s big bash.

I guess I must like Oreos a lot because I’ve bookmarked this same recipe three times from different bloggers, not noticing that it is the same recipe. I love that rather than bake an entire cheesecake, you can make this in a rectangular or square pan and cut it into bars or bites. The addition of chocolate decorating on top makes these even more festive and fun to share.

Share? Yes. Do share. If you don’t, you’ll end up eating all of these. Yep, they are that lusciously delicious. Trust me, I made a test batch last weekend and they all ended up tasting darn yummy! I’m ashamed to admit that. At least I spread the joy throughout the week, though. Does that count for anything?

On my test batch, I attempted to make baby cheesecakes using my mini muffin tin. However, they just didn’t look as cute as I had imagined (browned edges and sinkholes in the middle), so I opted for the square mini bite style instead. I did discover, though, that these tasted better after a day or two in the fridge. Don’t know why. They just did.

Since I had bought the 3-pound box of Oreos as well as a 3-pound container of cheesecake at Costco to make this, I had plenty of leftovers (and still do). So, I made a batch of Oreo Truffles. Yum. I forgot how darn delectable those little babies taste.

Back to those Oreo bites: Before cutting them into squares, I cut off the browned edges to make them all look uniform and pretty. I made my squares a bit over 1 inch. I ran the knife under hot water after each cut and wiped it dry; this kept my cuts clean. I also discovered that if I just sliced the knife downward and lifted upwards very gently, my cuts remained clean. If I slid the knife out toward me, it pulled the cheesecake and chocolate from the Oreo and made a smudgy-looking stripe along the squares–not very attractive.

After all this, I still have leftover Oreos. I’m craving vanilla ice cream with Oreo bits, so I think that will be my next sweet treat project.

Oreo Cheesecake Bites

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  • 23 Oreos
  • 2 tbsp. unsalted butter, melted


  • 12 oz. cream cheese, room temperature
  • 6 tbsp. sugar
  • 6 tbsp. sour cream, room temperature
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 large egg plus 1 egg yolk
  • 12 Oreo cookies, roughly chopped

Chocolate Drizzle Decoration

  • 4 ounces semisweet or bittersweet chocolate
  • 4 ounces white chocolate


  1. Preheat oven to 325 degrees F. Line an 8X8-inch baking pan with foil. Let two sides of the foil overhang on the baking dish so it will be easier to pull out the finished cheesecake.
  2. To make the crust, pulse the cookies in a food processor unto they are finely ground. Add the melted butter and pulse until the cookies are moistened.
  3. Transfer the ground Oreos to the prepared baking pan, and press the crumbs into an even layer on the bottom of the pan. Bake for 10 minutes.
  4. In the bowl of a stand mixer, beat the cream cheese on medium-high until light and smooth, about 2 minutes.
  5. Mix in the sugar until well combined.
  6. Blend in the sour cream, vanilla, and salt.
  7. Beat in the egg and egg yolk until well incorporated.
  8. Gently stir in the chopped Oreos (note: make sure the chopped cookies are roughly chopped. If you chop them too fine, they will turn the white filling into a mucky dark color).
  9. Pour the cheesecake batter over the prepared crust; smooth the top with a spatula. Bake for 40 minutes or until cheesecake is set around the edges but slightly wobbly in the center.
  10. Let cheesecake cool to room temperature for about 1 hour; cover the pan and refrigerate until well chilled, about  hours or overnight.
  11. To cut the bars, lift the overhand foil from the pan, and place the cheesecake on a cutting board. Peel away the foil and slice into bars. Clean the knife blade after each slice to keep the edges pretty. Also, pull knife upward rather than sliding it out after the cut to keep the edges cleaner looking.
  12. To decorate, place the cheesecake bites on a wax, foil, or parchment-lined baking tray. Melt the chocolate in separate bowls in the microwave in 30 second increments, stirring frequently, until completely melted. Pour the melted chocolate into ziploc baggies (I place the baggie in a small cup and fold the edges over the cup to make this process easier). Snip off a teensy tinsy corner and drizzle the chocolate over the cheesecake bites.
  13. Chill the cheesecake until ready to serve. These can also be froze in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

SOURCES: adapted from Mel’s Kitchen Cafe, Table for Two, Annie’s Eats