Description
Delectable mini oreo cheesecake bites bring creamy indulgence to dessert tables with irresistible charm. Chocolate cookie crumbs and smooth cream cheese create perfect bite-sized delights for sweet-toothed guests you’ll want to share.
Ingredients
Scale
Cheesecake Base:
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 15 oreo cookies, crushed
- 1/4 cup sour cream
Topping:
- 8 oreo cookies, whole and crumbled
- 2 tbsp chocolate syrup
- 1/4 cup whipped cream
Instructions
- Preheat the oven to 325°F and line a 9×13 inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand and can hold its shape when pressed.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact base layer.
- In a large mixing bowl, whip softened cream cheese and sugar until smooth and creamy, using an electric mixer on medium speed.
- Incorporate eggs one at a time, mixing thoroughly after each addition to ensure a silky texture.
- Gently fold in vanilla extract, sour cream, and crushed oreo cookies, stirring until evenly distributed throughout the cheesecake mixture.
- Pour the cheesecake filling over the graham cracker crust, spreading it evenly with a spatula.
- Sprinkle whole and crumbled oreo cookies across the top of the cheesecake filling for added texture and visual appeal.
- Bake for 25-30 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove from the oven and allow to cool completely at room temperature for approximately 1 hour.
- Refrigerate for at least 2 hours to set and firm up the cheesecake.
- Before serving, drizzle chocolate syrup and add dollops of whipped cream on top.
- Cut into bite-sized squares and serve chilled.
Notes
- Chill cream cheese at room temperature for 30-45 minutes before mixing to achieve a smoother, lump-free texture.
- Use room temperature eggs to prevent the cheesecake mixture from becoming lumpy and ensure even mixing.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour.
- Prevent cracks by avoiding overmixing and overbaking; the center should still have a slight jiggle when removed from the oven.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg