OREO Cheesecake Bites Recipe - Allrecipes.com
OREO Cheesecake Bites Recipe
  • READY IN 5+ hrs

OREO Cheesecake Bites

Recipe by  

"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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Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    20 mins

    5 hrs 5 mins


  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 More Reviews

Jul 13, 2010

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!

Nov 24, 2010

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.


17 Ratings

Dec 14, 2010

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.

Aug 30, 2010

I made this recipe exactly as is, and it turned out DELICIOUS. I brought it to a dinner party and every single person that tried them said they loved it.

Oct 11, 2011

Sooo good! Followed recipe exactly, except for the chocolate topping- I used chocolate chips instead of baking squares. Finished product looks just like the picture! Tastes best the day after, once it's completely chilled and set. Tip for easier cutting- after topping with chocolate, let dry for 5 minutes or so, the draw knife through cheesecake into amount of pieces you want, cleaning knife after each cut. Then it will be super easy to separate each piece after it is chilled! Otherwise, getting through the hard chocolate can be difficult.

May 31, 2011

DELICIOUS! Made this for a potluck and it disappeared almost as soon as it touched the table. Didn't make any changes at all...it's perfect the way it is!!

Mar 01, 2011

Another winner! After chilling it overnight I was disappointed when I tasted it cold the next morning. Later that day I took it to my Tuesday night dinner group and we ate it at room temperature (everyone loved it)!! By the next day it tasted good either way (straight out of the refrigerator or at room temperature). Will definitely make this again.

Feb 03, 2011

These were awesome! I made and served them at a get-together with friends and they were loved!


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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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