30 January, 2011

Baking with Betty: Oreo Cheesecakes

As promised, one of our new feature segments is going to feature a most requested recipe, or perhaps a custom recipe debut.  This segment will be posted around the beginning and middle of each month.

My first recipe to share is one I found on a blog back in December.  I wanted something fun to make for a baby shower dessert instead of cake or cupcakes (sooo over done).  That same weekend I also needed a dessert to share for my staff Christmas potluck.  This recipe was the perfect match - something i could make ahead in bulk and plate up as needed for the two parties.  Unfortunately, I did not record where I found the recipe and when I tried to look it up again, I couldn't find it.  So take note - this recipe isn't mine. I will, however, share some tips and variation at the bottom are are my own creation.

Oreo Cheesecake Bites
Makes: 30


42 Oreo, cream-fill chocolate sandwich cookies (30 left whole, 12 coarsely chopped)
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
pinch of salt



  1. Preheat oven to 275° F.  Line standard muffin tins with paper liners.  Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed.  Gradually add the sugar, and beat until combined.  Beat in the vanilla.
  3. Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine.  Using a large spatula, fold in the chopped Oreo cookies.
  4. Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top.  
  5. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes.  Transfer the muffins tins to a wire rack to cool completely.  Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.
This is my ONLY photo of these!

Okay, so I thought I had more photos of these.... Oh well.

Anyway, here are some tips/variations:
  • substituted 1/3 fat cream cheese for full fat
  • substitue reduced fat sour cream for full fat
  • I don't recommend using fat free dairy in baking - it's just weird

  • As pictured, I bought a package of mini oreos (in the lunch snack aisle) and used my mini muffin pan to make a truly "bite" size cheesecake. These were a hit at the lunch time baby shower. 





  • Originally I wanted to use the red Christmas  Holiday Winter Oreos for our "Georgia" themed shower / Christmas, but Publix sold out of them the week of Thanksgiving.  





  • You can use any seasonally colored oreo to make your cheesecakes festive (orange for Halloween, pastel for Easter, etc) 








  • I also wanted to try making these using Trader Joe's Candy Cane Joe Joe's for a mint oreo cheesecake taste...again sold out before I thought of it! 

1 comment:

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