Oreo cheesecake bites
One bite and you’ll be in heaven with these creamy, cookie-coated cheesecake delights.
Such mixed feelings! On the one hand, one look at these miniature bites of magic and you'll want to devour the lot. On the other hand, you’ll be grateful the pieces are small. They’re rich, decadent, creamy and you don’t want to have to start shopping for larger pants.
But speaking of shopping, no need to run out for Oreos if you don’t have them in the pantry (although I’ll seriously question your sanity if you don’t keep a healthy stock of these on hand) – any cookie crumbs will do the trick. Gingersnaps, lemon, maple or even crushed nuts will coat these cheesecake bites beautifully. Of course you’ll have to change the name then, but that’s your problem, not mine. Like not having Oreos. Your problem, not mine.
- 2 packages Neufchatel cheese (or reduced fat cream cheese), room temperature
- 3/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1/4 cup sour cream
- 2 tablespoons flour
- 3 eggs, room temperature
- 2 tablespoons Tahitian vanilla sugar
- 1 10-ounce package chocolate chunks or chips
- 1/2 cup coconut milk or whole milk
- 12 Oreos, finely crushed
- 12 mini Oreos
Crumb and garnish:
Preheat oven to 350. Coat an 8” pan with non-stick spray.
Beat cream cheese, sour cream, lemon juice, and eggs until smooth. Add flour, vanilla sugar and regular sugar and mix well.
Pour batter into pan, and bake for 25 minutes or until center is set. Open oven door, turn off oven, and allow to sit on hot oven for about 10 minutes.
Remove from oven and cool completely, then cut into squares.
Place cheesecake squares on a wire rack over parchment paper (to catch drips).
To make ganache, heat milk until hot. Remove from heat and stir in chocolate until smooth.
Pour ganache over each square, using the back of a spoon to coat the sides completely. Sprinkle with Oreo crumbs. Stick a mini Oreo in the center for a cute garnish.