Oreo Cheesecake Bites

The best thing about these Oreo cheesecake bites – besides the Oreos and cheesecake – is the SIZE of them! No need for a full slice of cheesecake – when you can just finish one of these off in about 3 bites! They are perfect for parties, or a sweet table – or just to satisfy a craving. They can be frozen, and eaten right out of the freezer. If you are a fan of Oreos, and cheesecake, you are going to LOVE these!

Recipe for Oreo Cheesecake Bites – makes 50-60 1″ squares.

Ingredients:

1 pkg Oreo cookies (36 count)
4 Tbsp melted butter
4 – 8 oz pkgs cream cheese (full fat) at room temp
1 c granulated sugar
1 c sour cream
1 tsp vanilla extract
4 large eggs, room temp
4 oz semisweet chocolate, chopped
4 oz white chocolate, chopped
2 Tbsp Crisco shortening

Preheat oven to 325 degrees.

Fully line a 9″ x 13″ glass pan with aluminum foil. Spray lightly with cooking spray.

Pulse 24 Oreo cookies into fine crumbs in a food processor. Combine with melted butter. Pour mixture into prepared pan, and press down using a measuring cup. Set aside.

In a stand mixing bowl, blend cream cheese and sugar using a paddle attachment, until light and fluffy. Add sour cream and vanilla, and mix well. Add eggs one at a time, mixing lightly between each addition. Don’t over-mix.

Chop remaining Oreos, by cutting into quarters. Add to cheesecake batter, and fold in. Pour mixture over crust, and spread to edges.

For best results, (but not essential), place pan in a water bath. This can be another larger pan – even a disposable aluminum pan – filled with about 1″ – 1 1/2″ of water. This will help keep the top from cracking.

Bake the cheesecake for 40 – 50 minutes, until the edges are set, and the center is almost set. Remove from water bath, and cool completely. Refrigerate for at least 2 hours, or overnight.

Remove cheesecake from the pan, and cut a clean edge all the way around the edges. (discard, or save to snack on!) Cut your desired size squares, and place on a parchment covered baking sheet, with space between each square.

Prepare the chocolate and white chocolate drizzle.

Place chopped dark chocolate, and 1 Tbsp shortening in a microwave safe bowl, and microwave on high for 30 second intervals til melted and smooth. Do the same for the white chocolate, and 1 Tbsp of shortening.

Pour the dark chocolate into a small piping bag with a small circle tip OR use a sturdy sandwich baggie with a small hold cut in the corner. Drizzle over each cheesecake square. Repeat with the white chocolate.