Oreo Cheesecake Bites
Deep Fried Honey
Notes
Don't remove from the freezer prematurely or the cheesecake bites won't set properly.
Ingredients
- 24 Oreos
1/4 cup salted butter, melted
1 block (8 oz.) cream cheese, softened
1/4 cup sour cream
2 1/2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Directions
- Preheat your oven to 350 degrees and line one nine-inch square pan with aluminum foil or parchment paper.
- Add 12 sandwich cookies (do not remove the creme) to your food processor and pulse them into fine crumbs.
- Combine half of the melted butter (2 tablespoons) with these crumbs until they're completely saturated.
- Press the crumbs down into the bottom of the cake pan and use the bottom of a measuring cup to pack it in tightly, making sure it's distributed evenly.
- In a large mixing bowl, beat together the cream cheese, sugar, and egg with a hand mixer on medium speed. After it's well-combined, mix in the sour cream and vanilla. Beat it until it's as smooth as possible. Some lumps will remain.
- Pour the filling into the pan and smooth it out.
- Bake the pan for 30-35 minutes, until the cheesecake has started to bubble and brown on top.
- While the cheesecake is baking, make the top crust: again pulse 12 cookies in your food processor until they are crumbs. Combine the crumbs with the remaining melted butter and stir well.
- Use a spoon to scatter the cookie crumbs all over the top of the cheesecake while it's still hot. Use the back of the spoon or a spatula to gently press the crumbs down and out in an even layer, into the cheesecake.
- Cover lightly with a kitchen towel and let cool on the counter for half an hour, then cover tightly and place in the freezer for 4-6 hours.
- Once the cheesecake has set and frozen completely, use a sharp knife to cut it into small squares, about 1/2" or so. Transfer to an airtight container and keep in the freezer for up to two months or the fridge for up to six days.
Information
- Category
- Desserts
- Yield
- 16 Bites