Oreo Cheesecake Bites
These Oreo cheesecake bars are the perfect mix of creamy and crunchy, with a rich cheesecake filling and layers of Oreo goodness. They’re super easy to make, freeze well, and are the perfect bite-sized treat to keep in your fridge or freezer for whenever your sweet tooth hits!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 22 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 24-oz package Oreos (Party size)
- 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
Instructions
- 1
Preheat your oven to 350°F. Line two 9″ square pans with aluminum foil or parchment paper, making sure it goes up the sides for easy removal later.
- 2
Add 24 Oreos (with the creme) to a food processor and pulse them into fine crumbs. In a small bowl, combine half of the melted butter (1/4 cup) with the cookie crumbs until they’re completely saturated. Press this mixture into the bottom of each prepared pan. Use the bottom of a measuring cup to press the crust evenly and tightly into place.
- 3
In a large mixing bowl, beat together the cream cheese, sugar, and eggs using a hand mixer on medium speed until smooth and well-combined. Then, mix in the sour cream and vanilla extract. Keep beating until the filling is as smooth as possible (it’s okay if a few small lumps remain).
- 4
Divide the cheesecake filling equally between the two pans, smoothing it out into an even layer.
- 5
Place the pans in the oven and bake for 30-35 minutes, until the top of the cheesecake begins to bubble and turn lightly golden.
- 6
While the cheesecake is baking, pulse another 25 Oreos in the food processor until they’re fine crumbs. In a bowl, mix the cookie crumbs with the remaining 1/4 cup of melted butter.
- 7
Once the cheesecake comes out of the oven, immediately scatter the cookie crumbs evenly over the top. Use the back of a spoon or a spatula to gently press the crumbs down into the cheesecake, forming a top crust.
- 8
Let the cheesecakes cool on the counter for about 30 minutes, loosely covered with a kitchen towel. Then, cover the pans tightly and transfer them to the freezer for 4-6 hours, or until fully set and frozen.
- 9
Once the cheesecake is frozen, use a sharp knife to cut it into small squares (about 1/2 inch). Store the squares in an airtight container in the fridge for up to 6 days or freeze them for up to 2 months. Dassit!