A couple of months ago I retweeted a photo of Philadelphia Oreo Cheesecake Cubes saying I had to have them! I figured out with a bit of research that they’re only available overseas, but that didn’t deter me. Into the kitchen, I went.
Sidenote: I know I just posted my Fried Oreos recipe, but I don’t have any more Oreo recipes up my sleeve – right now anyway – so this will be the last one for a bit. I know I tend to go on binges, but that’s not happening!
Oreo Cheesecake Bites Ingredients and Equipment
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make these Oreo Cheesecake Bites:
- Oreos: Obviously, right? I call for a family-sized package because we’ll need more than the 40 or so included in a regular pack. It’s better to have too many Oreos than too few, as it is with most good things.
- Melted butter: The adhesive in the crust. Adding it to the top crust is optional, if you don’t mind a more rustic final product. I didn’t for the first batch of these, which I used in the pictures here.
- Cream cheese, sour cream: the bedrock of our cheesecake.
- Eggs: we’re baking this cheesecake, so eggs it is!
- Vanilla extract, sugar: for flavor, sweetness, body, depth, etc.
- Equipment: This recipe can be made in one 9×13″ baking dish, or two 9″ brownie pans. If you want thicker cubes, use the brownie pans. Below is a chart of all the equipment I used to make the recipe at home.
How to Make Oreo Cheesecake Bites
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this recipe for Oreo Cheesecake Bites:
- Make the bottom crust. Combine half of the crushed Oreos with half of the melted butter and press it down into the bottom of your prepared pan(s).
- Make your cheesecake filling. Beat together the cream cheese, sugar, and eggs on medium speed, then beat in the vanilla and sour cream on high until there are almost no lumps. If you can get all of them, feel free, but a few won’t hurt.
- Bake the cheesecake. Pour the filling evenly over the prepared crust(s) and spread it into an even layer. Bake for about half an hour, until the cheesecake has started browning and bubbling up. It should jiggle, but just a bit, similar to a sweet potato or pumpkin pie.
- Add the top crust. You make the second crust while it bakes, by pulsing the rest of the cookies into crumbs and combining them with the remaining four tablespoons of butter. As soon as you pull the cheesecake from the oven, sprinkle the crumbs all over the surface as evenly as possible, then gently use the back of a wooden spoon or spatula to press them down together and into the top of the hot cheesecake.
- Chill, then slice. Cover it loosely with a kitchen towel or something and let it cool on the counter for an hour. Then, wrap it up tightly and place it in the freezer for 6 hours, or the refrigerator overnight. Don’t be tempted to cut the time short, I tested it, I’m sure. After the chill is done and the cheesecake is set, use a sharp knife or pizza cutter to cut them into rows, then those rows into squares, which are your Oreo Cheesecake Bites. Or rectangles, if your hand can tend to get lopsided like mine.
Switch ’em Up:
There are a few different ways you can change up these Oreo Cheesecake Bites. I thought I’d do a little brainstorming on your behalf! Here are some ways to adjust this recipe:
- Swap the cookies: Any other sandwich cookies would work. You can do knock-off Oreos, a different flavor Oreos, hell you could crush up some of those old fashioned iced oatmeal cookies. The sky’s the limit!
- Mix-ins: Add stuff to your cheesecake. You can fold in some roughly chopped Oreos, some white chocolate chips,
- Strawberry Crunch: Without giving too much away, I have a variation on these coming soon that needs its own recipe post. I swapped out the Oreos for Golden Oreos and added some strawberry flavored gelatin and freeze-dried strawberry powder to make Strawberry Crunch Eclair Cheesecake Bites. Stay tuned!
Let me know what you think if you try them! Here’s the obligatory Pinterest graphic for you:Print
- 1 Family-sized package Oreos
- 1/2 C salted butter, melted, divided
- 16 oz cream cheese, room temperature
- 1/2 C sour cream
- 1/3 C granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Preheat your oven to 350°F and line two 9″ square pans with aluminum foil.
- Add 24 sandwich cookies – do not remove the creme – to your food processor and pulse them into fine crumbs.
- Combine half of the melted butter (1/4) C with these crumbs until they’re completely saturated.
- Press the crumbs down into the bottom of the cake pans and use the bottom of a measuring cup to pack it in tightly, making sure it’s distributed evenly.
- In a large mixing bowl beat together the cream cheese, sugar, and eggs with a hand mixer on medium speed. After it’s well-combined mix in the sour cream and vanilla. Beat it until it’s as smooth as possible. Some lumps will remain.
- Divide the filling equally amongst the two pans and smooth it out.
- Bake the pans for 30-35 minutes, until the cheesecake has started to bubble and brown on top.
- While the cheesecake is baking make the top crust: again pulse 25 cookies in your food processor until they are crumbs. Combine the crumbs with the remaining melted butter and stir well.
- Use a spoon to scatter the cookie crumbs all over the top of each cheesecake while it’s still hot. Use the back of the spoon or a spatula to gently press the crumbs down and out in an even layer, into the cheesecake.
- Cover lightly with a kitchen towel and let cool on the counter for half an hour, then cover tightly and place the freezer for 4-6 hours.
- Once the cheesecake has set and frozen completely, use a sharp knife to cut it into small squares, about 1/2″ or so. Transfer to an airtight container and keep in the fridge for up to two months, fridge for up to 6 days.
ICYMI: Recipe notes are always included in the post above the recipe. Very little filler here on DFH.
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