How To Make Oreo Cheesecake Bites | Simply Bakings
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Recipes in this Video
5 recipes
Ingredients
- ●1 package Oreo cookies (about 36 cookies)
- ●8 oz cream cheese, softened
- ●1/2 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup whipped cream
- ●1/2 cup chocolate chips (optional)
Instructions
- 1Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- 2In a mixing bowl, combine the crushed Oreo cookies (reserve 2 tablespoons for topping) with softened cream cheese, powdered sugar, and vanilla extract. Mix until well combined and smooth.
- 3Fold in the whipped cream gently until fully incorporated into the mixture.
- 4Using a small cookie scoop or your hands, form the mixture into bite-sized balls and place them on a parchment-lined baking sheet.
- 5If using, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- 6Dip each cheesecake bite into the melted chocolate, allowing excess to drip off, and return to the baking sheet.
- 7Sprinkle the reserved Oreo crumbs on top of the chocolate-coated bites before the chocolate sets.
- 8Once all bites are coated, place the baking sheet in the refrigerator for at least 1 hour to set.
- 9Serve chilled and enjoy your Oreo cheesecake bites!
Equipment
mixing bowlfood processorbaking sheetparchment papermicrowave-safe bowlcookie scoop
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●2 cups cream cheese, softened
- ●1 cup powdered sugar
- ●1 cup heavy cream
- ●1/2 cup strawberry puree
- ●1 tsp vanilla extract
- ●1/4 cup fresh strawberries, sliced for garnish
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 3Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- 5Add the heavy cream, strawberry puree, and vanilla extract to the cream cheese mixture. Beat until well combined and fluffy.
- 6Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 7Refrigerate the cheesecake for at least 4 hours, or until set.
- 8Once set, remove the cheesecake from the springform pan and garnish with fresh strawberry slices on top.
- 9Slice and serve chilled.
Equipment
9-inch springform panmixing bowlelectric mixerspatulameasuring cupsmeasuring spoons
Ingredients
- ●2 cups graham cracker crumbs
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup sugar
- ●1/2 cup unsalted butter, melted
- ●4 (8 oz) packages cream cheese, softened
- ●1 cup sugar
- ●1 tsp vanilla extract
- ●4 large eggs
- ●1 cup sour cream
- ●1 cup buttermilk
- ●2 tbsp red food coloring
- ●1/2 cup all-purpose flour
- ●1/4 tsp salt
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a mixing bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Mix until well combined.
- 3Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- 4In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined.
- 5Add the eggs one at a time, mixing well after each addition. Then add sour cream, buttermilk, red food coloring, flour, and salt. Mix until smooth and well combined.
- 6Pour the cheesecake batter over the cooled crust in the springform pan.
- 7Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
- 8Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 9Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
- 10Carefully remove the sides of the springform pan and slice the cheesecake to serve.
Equipment
9-inch springform panmixing bowlelectric mixermeasuring cupsmeasuring spoonsspatulaoven
Ingredients
- ●2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1 cup cream cheese, softened
- ●1 cup powdered sugar
- ●1 teaspoon vanilla extract
- ●2 cups heavy whipping cream
- ●1 cup fresh berries (strawberries, blueberries, or raspberries)
Instructions
- 1In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
- 2Press the graham cracker mixture into the bottom of serving glasses or jars to form a crust layer.
- 3In a large mixing bowl, beat the softened cream cheese until smooth.
- 4Add powdered sugar and vanilla extract to the cream cheese and mix until well combined and creamy.
- 5In another bowl, whip the heavy cream until stiff peaks form.
- 6Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- 7Layer the cream cheese mixture over the graham cracker crust in the serving glasses.
- 8Add a layer of fresh berries on top of the cream cheese mixture.
- 9Repeat the layers until the glasses are filled, finishing with a layer of berries on top.
- 10Chill the parfaits in the refrigerator for at least 2 hours before serving.
Equipment
mixing bowlswhiskserving glasses or jarsspatula
Ingredients
- ●1 1/2 cups graham cracker crumbs
- ●1/2 cup unsalted butter, melted
- ●1/4 cup granulated sugar
- ●16 oz cream cheese, softened
- ●1 cup powdered sugar
- ●1/2 cup sour cream
- ●1 tsp vanilla extract
- ●1/2 cup cake mix (dry)
- ●1/2 cup sprinkles
- ●1 cup whipped cream
Instructions
- 1In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- 2Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- 3In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- 4Add the powdered sugar, sour cream, and vanilla extract to the cream cheese. Mix until well combined and smooth.
- 5Stir in the dry cake mix until fully incorporated.
- 6Fold in the sprinkles gently into the cheesecake mixture.
- 7In a separate bowl, whip the cream until stiff peaks form. Carefully fold the whipped cream into the cheesecake mixture until no white streaks remain.
- 8Pour the cheesecake mixture over the prepared crust in the springform pan, smoothing the top with a spatula.
- 9Refrigerate the cheesecake for at least 4 hours, or until set.
- 10Once set, remove the cheesecake from the springform pan and slice to serve.
Equipment
9-inch springform panmixing bowlselectric mixerspatulameasuring cupsmeasuring spoons
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