Chocolate Dipped Oreo Cheesecake Bites

Whenever you are SERIOUSLY craving some sweets, these little bites packed with everything you could ever want. Creamy, chocolate, crunchy, Oreo cheesecake bites. But to make them even more mouth watering, of course I just had to dip them in chocolate. They are so rich and delicious that you actually will be satisfied with just one. My boyfriend actually stuck them in the freezer and man, oh man… they somehow became even better. Because then on top of the Oreos and chocolate and cheesecake, now they were a frozen treat as well to get in those ice cream vibes. They do take quite a bit of time to set before you can eat them, but it is well worth the wait.

24 Oreo cookies (or 2/3 of a package)
5 tbsp butter, melted

16 oz. cream cheese, room temperature
1/2 cup sugar
1/4 cup sour cream
2 eggs
1 tsp vanilla extract
1 tbsp flour
remaining Oreos (or 1/3 of the package), chopped into small pieces

Chocolate Coating::
16 oz semi-sweet chocolate chips
1 tbsp coconut oil
coarse sea salt, to garnish

About 25 bites
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes

For the Crust:
Preheat the oven to 350 degrees Fahrenheit. Cut a thick piece of aluminum foil to fit the short length of your casserole dish. Fit it into the dish about 1/3 of the way, lengthwise, of the dish so that it makes a barrier for roughly a square of the casserole dish. This square is where your cheesecake will cook since you don’t want it to be the full size of the dish; if you need to add a few more pieces of foil to reinforce and make the barrier sturdy, do so. After you have created the barrier, lay a large piece of aluminum foil into the square section you’ve created; be careful not to knock down the barrier and make sure it is pressed tightly into the edges of the pan. Spray with some non-stick cooking spray; set aside.

Place the Oreos into a food processor and pulse until they are small crumbs, basically an Oreo dust. If you do not have a food processor, place the cookies into a large freezer bag and crush them with a rolling pin until they are as small of crumbs as you can manage. Pour the cookie crumbs into a medium sized bowl and add the melted butter; mix.

Press the mixture firmly into the bottom of your prepared casserole dish, being careful to not knock over the foil barrier. Use the bottom of a glass cup to make sure it is pressed in nicely.

Bake the crust for about 8-10 minutes, until you can smell all the yummy butter. Remove it from the oven and allow it to cool.

Reduce the oven to 325 degrees.

In a large mixing bowl, beat the cream cheese and sugar with a hand or stand mixer until it is smooth and fluffy. Add the sour cream, eggs, vanilla, and flour and beat until they are combined. Mix in the chopped Oreos, then pour into the crust.

Bake for 35-40 minutes until the cheesecake is set. Carefully remove from oven and cool completely, then freeze at least 3 hours BUT works best to freeze overnight, if you can.


Dip in Chocolate:
Once the cheesecake is frozen, lift it out of the pan by pulling on the foil to take it out. Use a very sharp knife to cut the cheesecake into 25 bite size squares (5×5). Stick them back in the freezer for about half an hour.

After the cheesecake bites are frozen, melt the chocolate. Put the chips in a microwave safe bowl and heat at 50% for about 2 minutes, stirring every 30 seconds until melted and smooth. Once melted, add in the coconut oil and stir. This will make the chocolate nice and smooth on the cheesecakes and not crack when bitten into.

Line a baking sheet with parchment paper. Dip the cheesecake squares, one at a time, in the melted chocolate. Use a fork to gently roll the bites around then lift and let the extra chocolate drip off. Place on the baking sheet and garnish with some of the coarse salt. Repeat with all of the squares and refrigerate or freeze until set. Store extras in the fridge or freezer.

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