Dreamy Cheesecake Oreo Cubes Recipe: Bite-Sized Bliss

Sweet memories collide with modern dessert creativity in these mouthwatering Oreo cubes that promise pure indulgence.

Creamy textures blend seamlessly with crunchy cookie crumbles in each delectable bite.

Nobody can resist the allure of this simple yet irresistible treat.

Unexpected layers create a sensational dessert experience that feels both familiar and exciting.

Minimal ingredients guarantee maximum satisfaction for anyone seeking a quick and delightful sweet escape.

Chocolate cookie crusts and silky cream make this recipe a guaranteed crowd-pleaser you won’t want to miss.

Prepare to impress with these irresistible cubes that turn an ordinary moment into something extraordinary.

Fun Variations to Try with Cheesecake Oreo Cubes

• Gluten-Free Oreo Alternative: Replace traditional Oreo cookies with gluten-free chocolate sandwich cookies and use gluten-free graham crackers for the base.
• Vegan Cheesecake Version: Substitute cream cheese with cashew-based cream cheese, use coconut milk, replace eggs with flax eggs, and select vegan chocolate sandwich cookies.
• Low-Sugar Option: Use sugar substitute like stevia or monk fruit sweetener, select reduced-sugar Oreo cookies, and incorporate Greek yogurt for added creaminess.
• Chocolate Lovers Remix: Add extra chocolate chips into the filling, drizzle melted dark chocolate on top, and sprinkle crushed chocolate cookies for intense chocolate experience.

Serving Suggestions That Highlight Cheesecake Oreo Cubes

• Decadent Dessert Plate: Arrange cubes on a beautiful white platter, dusted with powdered sugar and drizzled with chocolate sauce for elegant presentation.
• Cookie Crunch Topping: Sprinkle crushed extra Oreo cookies over the cubes to add delightful texture and enhance the cookie flavor profile.
• Ice Cream Companion: Serve alongside a scoop of vanilla or chocolate ice cream for a creamy, indulgent dessert experience that complements the cheesecake's richness.
• Party Platter Perfection: Create a fun dessert board with these cubes, fresh berries, whipped cream, and chocolate shavings for a stunning social gathering treat.

Best Storage Practices for Cheesecake Oreo Cubes

• Store leftover Oreo cheesecake cubes in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or lid to prevent drying out and absorbing other food odors.
• Wrap individual cubes separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
• Let cubes sit at room temperature for 15-20 minutes to soften slightly. For a warm treat, microwave individual cubes for 10-15 seconds on low power to maintain texture.
• Keep cheesecake cubes out of direct sunlight and consume within 2 hours to prevent bacterial growth, especially if containing dairy ingredients.

FAQs

• Can I use low-fat cream cheese for this recipe?

Low-fat cream cheese can work, but the texture and richness might be slightly different. Full-fat cream cheese provides the best creamy consistency and flavor for cheesecake.

• How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, bake at a consistent temperature, and let the cheesecake cool gradually. A water bath can also help prevent cracking by creating a more humid baking environment.

• Can I freeze Oreo cheesecake cubes?

Yes, you can freeze these cubes for up to 2 months. Wrap them individually in plastic wrap and store in an airtight container. Thaw in the refrigerator overnight before serving.

Indulge in Creamy, Crunchy Cheesecake Oreo Cubes

• Craft a Crowd-Pleaser: These Oreo cheesecake cubes guarantee smiles at any gathering, from family dinners to potluck parties with friends.
• Minimal Prep, Maximum Delight: With just a few simple steps and common ingredients, anyone can create this impressive dessert without advanced baking skills.
• No-Fuss Comfort Dessert: The recipe combines classic Oreo cookies with creamy cheesecake, delivering a nostalgic treat that feels both familiar and special.
• Versatile Sweet Treat: Easy to slice, serve, and transport, these cubes work perfectly for picnics, birthdays, or casual weekend dessert cravings.

Ingredients for Cheesecake Oreo Cubes Delight

• Oreo Cookies: Classic chocolate sandwich cookies that provide the foundation for the crust.
• Unsalted Butter: Helps bind the cookie crumbs and creates a rich, solid base for the cheesecake.

• Cream Cheese: The primary creamy component that gives the cheesecake its signature smooth texture.
• Granulated Sugar: Adds sweetness and helps create a smooth, balanced flavor profile.
• Large Eggs: Provide structure and help bind the cheesecake filling together.
• Sour Cream: Adds tanginess and creates a rich, creamy consistency to the filling.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet aroma.
• Oreo Cookies: Chopped cookies that add extra chocolate crunch and flavor throughout the cheesecake.

• Parchment Paper: Ensures easy removal of the cheesecake from the baking pan and prevents sticking.

How to Assemble Cheesecake Oreo Cubes Like a Pro

Step 1: Prepare the Baking Station

Warm up the oven to 325°F.

Line a 9×9-inch baking pan with parchment paper, ensuring complete coverage for easy removal later.

Step 2: Create the Oreo Cookie Crust

Crush Oreo cookies into fine crumbs.

Melt butter and mix thoroughly with the cookie crumbs.

Press the mixture firmly into the bottom of the prepared pan, creating a compact and even base layer.

Step 3: Whip up the Creamy Cheesecake Filling

In a large mixing bowl, beat cream cheese until smooth and fluffy.

Gradually add sugar, blending until completely incorporated.

Crack eggs one at a time, mixing well after each addition to ensure a silky texture.

Stir in vanilla extract and sour cream, creating a rich and creamy mixture.

Step 4: Incorporate Oreo Cookie Chunks

Roughly chop additional Oreo cookies into chunky pieces.

Gently fold these cookie chunks into the cheesecake batter, distributing them evenly throughout the mixture.

Step 5: Pour and Smooth the Filling

Transfer the cheesecake mixture into the prepared pan with the Oreo cookie crust.

Use a spatula to spread the filling evenly, ensuring a smooth and level surface.

Step 6: Bake to Perfection

Slide the pan into the preheated oven.

Bake for 40-45 minutes, watching for a set center that slightly jiggles when gently shaken.

The edges should be lightly golden and firm.

Step 7: Cool and Chill

Remove the cheesecake from the oven and let it cool completely at room temperature.

Once cooled, transfer to the refrigerator and chill for at least 4 hours or overnight to allow the cheesecake to set firmly.

Step 8: Slice and Serve

After chilling, lift the cheesecake out of the pan using the parchment paper.

Cut into neat, bite-sized cubes.

Serve chilled and enjoy the creamy, cookie-packed dessert.

Pro Tips to Get Perfect Cheesecake Oreo Cubes Every Time

• Use a food processor or rolling pin to create fine, even crumbs for a smoother, more uniform crust that holds together perfectly.
• Avoid overmixing the cheesecake batter and bake in a water bath to create a silky, crack-free texture with professional results.
• Ensure cream cheese, eggs, and sour cream are at room temperature to blend seamlessly and create a ultra-smooth cheesecake filling.
• Allow the cheesecake to rest in the refrigerator for at least 4 hours (or overnight) to develop rich, deep flavors and achieve the ideal firm texture.

Cheesecake Oreo Cubes Recipe

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4.6 from 36 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Delightful Oreo cheesecake cubes bring classic dessert flavors into bite-sized perfection. Creamy cheesecake layers nestled between crushed Oreo cookies create a simple yet irresistible treat you cannot resist.

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Ingredients

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Main Ingredients:

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 2 cups Oreo cookie crumbs
• 12 Oreo cookies, chopped

Additional Ingredients:

• 1 cup sour cream
• 1/4 cup (4 tablespoons) melted butter

Flavoring:

• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven at 325F (165C) and line a 9×9-inch baking pan with parchment paper, ensuring complete coverage.
2. Crush Oreo cookies into fine crumbs and combine with melted butter, then firmly press the mixture into the pan’s bottom to create a compact base.
3. Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free consistency.
4. Incorporate eggs individually, thoroughly mixing after each addition to maintain a smooth texture.
5. Gently blend vanilla extract and sour cream into the cream cheese mixture, maintaining a creamy and uniform composition.
6. Roughly chop additional Oreo cookies and delicately fold them into the cream cheese batter, distributing evenly.
7. Transfer the filling onto the prepared crust, using a spatula to spread the mixture uniformly and eliminate air pockets.
8. Place the pan in the preheated oven and bake for 40-45 minutes, monitoring until the center sets and appears slightly firm with a gentle wobble.
9. Remove from oven and allow to cool completely at room temperature, which helps prevent cracking.
10. Refrigerate the cheesecake for a minimum of 4 hours to ensure proper setting and enhanced flavor development.
11. Once thoroughly chilled, slice into precise cube-shaped portions and serve chilled.

Notes

• Crush Oreo cookies finely for a smooth, compact crust that holds together perfectly without crumbling.
• Use room temperature cream cheese and eggs to ensure a silky, lump-free cheesecake texture with no cracks.
• Allow cheesecake to cool gradually to prevent sudden temperature changes that could cause surface splitting or uneven texture.
• For gluten-free option, swap regular Oreos with gluten-free chocolate sandwich cookies and use gluten-free graham crackers in the crust.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 29 g
• Sodium: 180 mg
• Fat: 26 g
• Saturated Fat: 15 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg