Oreos + cheesecake = a crazy amount of deliciousness in one bite. Good thing these are bite-sized or they’d be too much to handle!
I have a serious soft spot for Oreo cheesecake because it’s one of the first cakes I ever made. If I remember correctly (and I probably don’t because I was 12) the top of that cheesecake cracked and it was pitiful looking. It was still delicious though because. . .Oreos and cheesecake.
That’s the great thing about these bites—no one will see the top of your cheesecake! You bake the cheesecake and then scoop out pieces of it to cover with chocolate. No water bath required, no worries about cracking. So simple!
You can make these little bites of heaven round or square—I think the round ones are cuter but cutting them into squares allows you to use the entire cheesecake.
And how to make these little guys even cuter and therefore even more delicious? Go wild with garnishes. Don’t stop with just drizzled white chocolate like I did. You could use sprinkles, more Oreos, colored candy melts—anything your heart desires.
And guess what? The bites will last in the freezer for up to two months. (They’ll last meaning they won’t deteriorate. No guarantees on whether you’ll eat them all in less than three days.)
But if you have more restraint than I do, you could keep some in your freezer for those days when you need a yummy dessert but don’t have the energy to make one. (AKA, Monday through Friday.)
- 8 Oreos
- 1 pound cream cheese, at room temperature
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 12 ounces chocolate flavored almond bark, for dipping
- 4 ounces white chocolate, melted, for drizzling (if desired)
- Preheat oven to 350 degrees. Line an 8- or 9-inch square baking pan with parchment paper, allowing the excess parchment to hang over the sides. Spray with cooking spray. Place pan onto large baking sheet.
- Chop Oreos.
- Process cream cheese, sugar, eggs, vanilla, heavy cream, and salt in a food processor until smooth. Transfer to a mixing bowl and stir in chopped Oreos until the cookies are evenly distributed throughout the batter.
- Pour batter into prepared pan and bake for about 30 minutes, until cheesecake is set (firm to touch—not jiggly) and just golden around the very edges.
- Cool at room temperature for 30 minutes, then chill completely in fridge, about 3-4 hours, or overnight.
- Use excess parchment to lift cheesecake out of the pan and onto a cutting board. To make round bites use a small ice cream scoop to portion out circles. To make squares, cut cheesecake into bite-sized squares. Place bites on a parchment-lined baking sheet and freeze for 2 hours.
- Melt almond bark in the microwave in 30-second bursts, stirring after each increment, until smooth.
- Using a fork, dip each bite into melted chocolate, tapping each dipped bite against the bowl to remove excess chocolate.* Place on a parchment-lined baking sheet and freeze briefly to set.
- For white chocolate drizzle (if using) melt white chocolate in microwave in 20-second bursts, stirring after each increment, until chocolate is melted and smooth. Place chocolate in zip-top bag, squeeze chocolate into one of the bag’s bottom corners, and snip off the very tip of the corner. Squeeze bag gently to create a thin drizzle of chocolate. Bites can be served immediately or stored in freezer bags for up to two months.
- *Because the bites are frozen the chocolate will set up very quickly. Work fast if you’re using sprinkles or other garnishes that need to attach themselves to the chocolate.
Oh holy cow.