Sunday, December 13, 2009

Oreo Cheesecake Bites

These delicious morsels of decadence are one of my sister's specialities. They are so rich and chocolatey, but not too chocolatey. And I love that she cuts them into bite-size pieces. Somehow eating many small items doesn't seem as naughty as eating one large item (I'm allowed to self-delude during the holidays). She made this batch for our Thanksgiving dessert table. They are my 7 year-old nephew's favorite, and he just about melted when she told him she was making them for turkey day :)

Oreo Cheesecake Bites (adapted from the Philly cream cheese package)
Printable Recipe

1 package (33 cookies) chocolate-filled Oreo's, divided
3 tablespoons butter, melted
4 8-oz pkgs cream cheese
1 cup sugar
1 teaspoon vanilla
4 eggs

1. Heat your oven to 350. Line a 9x13-inch baking pan with foil, and spray the foil with non-stick spray. Coarsely chop 13 of the cookies and set them aside.

2. Put the remaining 20 cookies in a food processor bowl. Process 30-45 seconds or until finely ground. Transfer to a medium bowl and mix in the melted butter. Transfer to the prepared baking pan and firmly press the mixture onto the bottom to form a crust.

3. Put cream cheese, sugar, and vanilla in food processor bowl. Process until well blended. Add the eggs, and process until blended. Gently fold in 1 cup of the chopped cookies. Pour the mixture over the crust, spreading it evenly; sprinkle with the remaining chopped cookies.

4. Bake for 40 minutes or until the center is just barely set. Cool completely, and then refrigerate at least 3 hours or overnight (overnight is best).

5. To cut into squares: use the foil to lift the bars out of the pan. Wipe your knife clean after each cut for nice-looking pieces. (I like using plastic knives because they slide right through.)

Makes about 40 pieces.


  1. Oh Tiff, these look fabulous!! I have bookmarked them, my daughter would LOVE these :)

  2. Those are a little chunk of decadance heaven!

  3. These look absolutely delicious! I have a you know how I could adapt the recipe so that I could make them individually and bake them in cupcake liners?

  4. @Darci, these can easily be made in cupcake tins. I'd use a rounded tablespoon of the crust mixture and fill the tins half-way full (maybe a touch more). The cooking time would need to be cut; I'd start checking for doneness at 15 minutes. Good luck and thanks fo much for your comment/question! :)


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