OREO Cheesecake Bites

OREO Cheesecake Bites

14 Reviews 5 Pics
  • Prep

    20 m
  • Ready In

    5 h 5 m
Recipe by  Philadelphia

“A crunchy chocolate sandwich cookie crust is the start of this smooth, creamy baked cheesecake with a chocolate topping. Cut in squares for serving.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch pan

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Directions

  1. Heat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends extending over sides of pan. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
  2. Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
  3. Bake 45 minutes or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 minute; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

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Reviews (14)

Rate This Recipe
POPINDOE
8

POPINDOE

this recipe was great but... the longer it sits the better it is!!! so if you are not in a hurry let it sit over night... it is so much better!

MiStar
3

MiStar

I've made this twice now, and have received many compliments. It serves a lot and you don't have to worry about the cheesecake cracking because of the chocolate topping. I used lowfat cream cheese and sour cream, and splenda to make it a little bit more diet friendly.

ddodrehtse
2

ddodrehtse

I have made these once for a church event and the problem with them is that there is never enough! And now I get asked every time if I am making my cheesecake squares.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 196 cal
  • 10%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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