Fresh Apple Squares
One batch of dough does double duty as both the crust and streusel topping to make one of the easiest desserts around.
Read MoreOreo Cheesecake Bites
Drescription
These little bites pair beautifully with fresh berries, a drizzle of caramel sauce or even a scoop of ice cream for the ultimate dessert spread! Add an espresso martini to the mix and you’ll have yourself a party.
Ingredients
- 26 oreo cookies, divided
- 1/4 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup heavy whipping cream
- 1-1/2 teaspoons vanilla extract
- 1-1/2 cups frozen whipped topping, thawed
Directions
- Preheat oven to 350°. Place 18 Oreo cookies in a food processor. Pulse until fine crumbs form. Transfer to a large bowl; stir in melted butter. Press into 18 paper-lined muffin cups. Bake until set, 6-8 minutes. Cool completely.
- In a large bowl, beat cream cheese until smooth, 3-4 minutes. Beat in sugar; add eggs, one at a time, until fluffy, 2-3 minutes. Beat in sour cream, cream and vanilla extract until well combined. Place remaining 8 Oreo cookies in a gallon Ziploc bag. Use a rolling pin or meat mallet to crush into small pieces (not crumbs). Fold half of the Oreo pieces into cheesecake filling. Divide filling into muffin cups. Bake 15-20 minutes or until cheesecake is almost set. Let cool 1 hour. Cover; refrigerate at least 4 hours or overnight.
- Before serving, garnish with whipped topping and remaining crushed Oreo cookies.
