If you are on a diet. Look away.
Now, I rarely bake. When I do, it’s for my girls birthdays or special occasions. Guess you could say, it brings out the mommy in me.
Stumbled across this recipe, and wanted to try it out. I will be visiting the lovely people that I used to work with, and these sweet treats are coming along
A world without Oreo’s would be sad. Cheesecake is right up there. Putting the two together just makes sense. I can never manage to eat a whole slice of cheesecake, so that’s why I thought it was a pretty neat idea to just make bite-sized versions.
I am obsessed with making a red velvet oreo cheesecake bites. So, will probably try that out next time. Also, going to try making those key lime bites for the summer time. And, don’t even get me started on the reese’s pb & choc bites! I have a little baker in the kitchen, so will be fun trying out new recipes with her
Here is the full link to the recipe. Enjoy! xoxo
Oreo Cheesecake Bites
- 36 Oreo Cookies, divided
- 1/4 cup (4 tablespoons) butter
- 4 packages (8-ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 4 large eggs
- 4 ounces semisweet chocolate
- 4 ounces white chocolate
- Preheat the oven to 325°F.
- Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
- In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
- Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
- When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.