Are you a sucker for Oreos and cheesecake? These Oreo cheesecake bites are a must-try, then.
Just reading the name of this dessert already makes my heart sing.
It’s a cupcake-shaped cheesecake with a whole Oreo cookie at the bottom. What a heavenly treat, indeed!
Whoever came up with the idea of using an Oreo cookie to make a cheesecake crust deserves an award.
With this nifty little hack, the effort in baking a cheesecake is cut in half.
So, are you ready for some bite-sized cheesecake goodness? Let’s get the party started.
Oreo Cheesecake Bites
These mini-cheesecakes are happiness in a bite. The sweet, tangy, and creamy filling is already to die for as it is. The addition of chopped Oreos takes it to the next level.
And that delectable Oreo for the crust? I can’t stop talking about it! It’s pure genius.
Ingredients
- Oreo Cookies – These cheesecakes have a whole Oreo cookie as a crust and loads of chopped Oreos in the filling. It’s Oreo madness, and I love it! You’ll use the classic variety for this recipe, but any kind works. Feel free to experiment on flavors.
- Cream Cheese – The classic ingredient to any cheesecake recipe. I like using Philadelphia cream cheese because it yields the most flavor, but you can use your preferred brand as well. Stick to full-fat for best results. Also, be sure to use softened cream cheese, as it whips easier, giving you a smoother filling.
- Sour Cream – It counterbalances the density of the cream cheese, resulting in a smooth and creamy filling. Plain Greek yogurt works, too.
- Granulated Sugar – You’ll need that sweetness to balance out the tanginess from the cream cheese.
- Vanilla Extract – This flavor enhancer works like magic!
- Eggs – They bind the ingredients together and make the cheesecake rise. Just like the cream cheese, be sure to use room-temperature eggs. Be careful not to over-beat the eggs to avoid cracks and sinking.
Tips for the Best Treats
- Take the sour cream, cream cheese, and eggs out of the fridge 30 minutes before you bake. Room temperature ingredients incorporate together much easier, giving you a smooth cheesecake filling.
- If you’re forgetful like me, you can also microwave the cream cheese and sour cream for just a few seconds on low power. For the egg, submerge it in hot water for 2 minutes and it’s ready to go.
- The oven temperature isn’t a typo – you really are supposed to bake the cheesecakes at 275 degrees Fahrenheit. A low temperature is crucial to avoid cracks.
- To test for doneness, give the muffin tin a little shake. The edges should be puffy, but the centers should still be slightly jiggly.
- If your cheesecake still ends up with cracks, there’s an easy fix to that: just cover it up with whipped cream or chocolate ganache! Sprinkle chocolate sprinkles for more pizazz.
- Let the cheesecakes cool on a wire rack before chilling.
- Once they reach room temperature, place them in an air-tight container and refrigerate for 4 hours, better overnight. This allows the cheesecake to set and gives them maximum flavor.
- Store the cheesecake bites in an air-tight container and refrigerate them for up to 5 days.
- You can also freeze the cheesecakes for up to 4 months. Once cooled, place them back in the muffin tin and freeze for an hour, or until frozen solid. Wrap each cheesecake in aluminum foil and place them in freezer-safe bags. Thaw in the fridge overnight.
How to Avoid Sinking
The number one enemy of cheesecake is over-beating. Too many air bubbles in the batter cause the cheesecake to drop in the center while cooling.
To avoid this mishap, you have to go easy on the mixture once the egg has been added.
Stop beating the mixture as soon as the ingredients have fully incorporated. Aside from sinking, this tip will also avoid cracking.
Is it Necessary to Remove the Oreo Filling?
Not at all! The creamy filling makes the crust even more delightful. But if you want to lessen the sweetness, feel free to scrape it off.
Fun Facts About Cheesecake
Cheesecake has been around since 2,000 BC. Ancient Greeks used to combine flour, wheat, honey, and cheese and baked the mixture into a cake.
The first documentation of cheesecake was in 776 BC when it was served to athletes during the Olympic Games.
The invention of cream cheese happened by accident.
New York dairyman William Lawrence was supposed to make Neufchatel but ended up creating a completely new variety of cheese instead.
Arnold Reuben, the same man who invented the Reuben sandwich, is also the inventor of the New York-style cheesecake.
The German-born American was invited to a party where he was served a cheese pie.
He loved it so much that he tried to recreate it, and eventually came up with the iconic cake.
The world’s most expensive cheesecake costs a whopping $4,592.42!
Made by Chef Raffaele Ronca of New York’s Ristorante Rafele, the indulgent dessert features white truffle, buffalo ricotta, and gold leaves.
While called a cake, it’s technically not classified as one. There is a debate as to what it actually is.
Some say it’s a torte because it uses eggs as its leavening agent.
Others categorize it as a pie because it has a crust and a filling, and doesn’t contain flour. There are also those who call it a flan.
More Yummy Cheesecake Recipes
Cheesecake Brownies
Philadelphia 3-Step Cheesecake
Double-Layer Pumpkin Cheesecake
No-Bake Oreo Cheesecake
Mini-Cheesecake Bites (5 Flavors)
Oreo Cheesecake Bites
12
servings15
minutes20
minutes265
kcalIngredients
12 12 Oreo cookies
2 (8-ounce) 2 (8-ounce) packages cream cheese, softened
1/2 cup 1/2 sour cream
1/2 cup 1/2 granulated sugar
1/2 teaspoon 1/2 vanilla extract
2 2 large eggs
6 6 Oreo cookies, chopped
Instructions
- Preheat the oven to 275 degrees Fahrenheit. Line a 12-cup muffin tin with cupcake liners. Place a piece of Oreo cookie in each liner.
- Beat the cream cheese at medium speed until fluffy. Add the sour cream, sugar, and vanilla extract, and eggs, beating after every addition. Mix in the chopped Oreos with a spatula until combined.
- Spoon the cheesecake batter into the muffin tin 3/4 full.
- Bake for 20 to 22 minutes. Transfer the cups onto a wire rack to cool. Refrigerate for 4 hours or until firm.
