Oreo Cheesecake Bites
I guess in the title I should have added “white chocolate” cheesecake with marshmallow frosting. But then, if I did, what would I talk about?
Well, I could tell you that I’ve been spending about 4 hours (minimum) EVERY DAY watching Le Tour de France on television.
Or I could tell you that I have been spending about 2 hours (minimum) EVERY DAY watching Olympic trials on television.
Add it up people. 6 hours in front of the TV each day. Snacking on things like Oreo Cheesecake bites.
So not good, but SO GOOD. Ya know? I look forward to The Tour all year long. And I look forward to the summer Olympics for 4 years! So yes, this is reason to celebrate. And by celebrate I mean eat a whole tray of Oreo Cheesecake bites!
Now, I must go find something for my kids to do and eat while I get back to regularly scheduled programming! Wait. Can they eat these for lunch? Is that wrong?
Want more Cheesecake recipes? Check out these…
Oreo Cheesecake Bites
by Shugary Sweets
Ingredients (5-6 dozen bites)
For the Crust:
- 13 Oreo sandwich cookies
- 1/4 cup butter
For the Cheesecake:
- 1/3 cup heavy cream
- 1/2 cup white chocolate morsels
- 2 pkg (8oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 1/2 tsp cornstarch
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 eggs
For the Garnish:
- 1/4 cup butter, softened
- 2 cup powdered sugar
- 3/4 cup marshmallow cream (Fluff)
- 2 Tbsp heavy cream
- 60 mini Oreo cookies
For the crust, process cookies until crumbs. Melt butter and mix with cookie crumbs until completely combined. Press into bottom of 8inch square baking dish that is lined with foil. Really press those crumbs evenly, may take a minute or two, don’t worry, there are enough!
Bake crust in a 350 degree oven for about 8 minutes. Remove and cool slightly while preparing cheesecake filling.
For filling, in small saucepan heat heavy cream on low until warm. Add in chocolate chips and stir continuously until chips are melted. Set aside.
In mixer, beat cream cheese with sugar and cornstarch until fluffy. Beat in the sour cream, vanilla and eggs. Slowly beat in the chocolate mixture. Pour into prepared crust. Bake in a 300 degree oven for about 35 minutes. Turn oven off, and let cheesecake remain in oven an additional 20 minutes.
Remove and cool. Refrigerate for at least 3 hours. Cut into small bites before garnishing.
For the garnish, beat butter with powdered sugar, marshmallow cream, and heavy cream on high for about 3-4 minutes until fluffy. Put in a pastry bag and using a star tip (or french tip) pipe a small swirl on each bite. Top with one mini Oreo. Enjoy!
**freeze leftover frosting for later use!