Oreo Cheesecake Bites Recipe
Mini Oreo Cheesecake Bites are ricy, creamy, and easy to make with a chocolate Oreo cookie crust. No springform pan or water bath needed!
Servings: 16 bars
Ingredients
For the Crust:
- 25 Oreo sandwich cookies
- 5 Tablespoons unsalted butter melted
For the Cheesecake:
- ⅓ cup heavy whipping cream
- ½ cup white chocolate morsels
- 2 packages cream cheese, softened 8 ounce each
- ½ cup granulated sugar
- 1 ½ teaspoons cornstarch
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 2 large eggs
For the Garnish:
- ¼ cup butter softened
- 2 cups powdered sugar
- ¾ cup marshmallow Fluff
- 2 Tablespoons heavy whipping cream
- 16 mini Oreo cookies
Instructions
- For the crust, process cookies until crumbs in a food processor. Melt butter and mix with cookie crumbs with a fork until completely combined. Press into bottom of 8-inch square baking dish that is lined with parchment paper or foil.
- Bake crust in a 350 degree oven for about 8 minutes. Remove and cool while preparing cheesecake filling.
- For filling, in a double boiler, heat heavy cream on low until warm. Add in chocolate chips and stir continuously until chips are melted. Set aside.
- In a large mixing bowl, 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!
Notes
- Use a double boiler for your white chocolate. If you don’t have a double boiler, you can use a glass or metal bowl positioned over a saucepan to create your own faux double boiler.
- Pay attention so that you don’t overbeat the cream cheese mixture.
- If you don’t have a food processor, use a plastic bag to crush Oreos. Place cookies in the resealable plastic bag, removing excess air. Crush cookies by using a rolling pin.
- Unlike traditional vanilla cheesecake, these mini cheesecakes do not require a water bath. This makes this a great recipe to try for cheesecake beginners.
- Top your mini cheesecake with the marshmallow frosting and a mini Oreo cookie. Or keep it bare for simplicity sake!
- Swap out the Oreo Cookies for Nutter Butters or Mint Oreos for a unique twist.
Nutrition
Serving: 1slice | Calories: 334kcal | Carbohydrates: 32g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 129mg | Potassium: 79mg | Fiber: 0.01g | Sugar: 29g | Vitamin A: 754IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 0.2mg
