Peanut Butter Oreo Cheesecake Bites

This probably won’t come as much of a surprise to you, but I read a ton of food blogs. I am constantly inspired by and in awe of the creativity of other bloggers. Every week it seems I find at least a handful of new-to-me blogs that I fall in love with too. There really aren’t enough hours in the day to keep up with all of them!

Most recently I’ve become obsessed with Mel’s Kitchen Cafe, and I just had to share with you guys. I think I just might be the last person to discover Mel’s blog, but if you’re late to this party too, you have to stop by and check it out. So many easy, family-friendly recipes – I’ve made a handful of them in the past few months and they don’t disappoint!

These Peanut Butter Oreo Cheesecake Bites were actually inspired by a recipe over on Mel’s site too, and let me tell you, you guys are going to love these babies! Have you seen the Peanut Butter Oreos in stores? I’m not a fan of many store-bought cookies, but Oreos are definitely an exception to the rule. Replace the traditional filling with a peanut butter one and they become even harder to resist, so of course I had to buy them. To avoid eating the entire package in front of the tv I immediately got baking with them and made these cheesecake bites.

When you scroll down the ingredient list you’ll see why this recipe has become a fast favorite – Oreo cookies, cheesecake, peanut butter, ganache and all in a cute, bite-sized treat too? The stuff of dreams, I tell you. I used the Peanut Butter Oreos to make the crust for the bites, and also coarsely chopped them up and folded them into the cheesecake itself. I love the contrasting texture of the creamy cheesecake with the chunks of Oreos throughout. To really drive home the peanut butter element, I chose to top the bites with a chocolate-peanut butter ganache. If you have any imperfections in your cheesecake, the ganache will cover those too so it’s a win-win 🙂

These cheesecake bites would be perfect finger food for any football parties or get-togethers you’re having this fall. And bonus – you could even make them ahead of time because they freeze wonderfully!

Peanut Butter Oreo Cheesecake Bites
cheesecake bites adapted from Mel’s Kitchen Cafe (original recipe via Kraft Recipes), glaze from Tracey’s Culinary Adventures

{Note: you can double the recipe and bake in a 13×9-inch pan if you need to feed a bigger crowd. The baking time may be slightly longer if you go this route. And obviously, regular Oreos would be fine here if you can’t find or don’t want to use the peanut butter ones.}

Crust
10 Peanut Butter Oreo Cookies
2 tablespoons unsalted butter, melted
1/8 teaspoon salt

Filling
2 packages (8 oz each) cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup sour cream (light is fine), at room temperature
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
6 Peanut Butter Oreo Cookies, coarsely chopped

Glaze
2 oz bittersweet chocolate, finely chopped
1/4 cup heavy cream
2 tablespoons creamy peanut butter
1 teaspoon corn syrup

Preheat the oven to 325 F. Line an 8×8-inch baking pan with aluminum foil leaving overhang on opposite sides to use as “handles” to lift the cheesecake out with afterward.

To make the crust: Add the Oreos to the bowl of your food processor and process until finely crushed (if you don’t have a food processor, you could put the Oreos in a resealable plastic bag and use a rolling pin). Transfer the crumbs to a bowl – you should have about 1 1/4 cups. Add the melted butter and the salt and use a fork to mix until the crumbs are evenly moistened. Transfer to the prepared pan and press into a thin layer over the bottom to form the crust.

To make the filling: Add the cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Mix in the sour cream and vanilla, beating until well combined. Add the eggs, one at a time, beating just until blended after each addition. Stir in the chopped Oreos.

Pour the cheesecake filling over the crust and smooth into an even layer. Bake for about 25-30 minutes, or until the edges are set and the center is nearly set (it should jiggle just a tiny bit if you shake the pan). Remove the pan to a wire rack and allow to cool to room temperature.

When the cheesecake is nearly cool, make the ganache. Add the chopped chocolate to a heatproof bowl and set aside. Heat the cream in a small saucepan until it reaches a simmer then pour it over the chocolate. Let stand for 1 minute, then gently whisk until the chocolate is melted and smooth. Add the peanut butter and corn syrup, whisking until incorporated. Allow to cool slightly, then pour the ganache over the cooled cheesecake and spread into an even layer.

Refrigerate the cheesecake for at least 4 hours. When ready to serve, lift the cheesecake out using the foil “handles” then cut into bite-sized pieces. Leftovers can be stored in an airtight container in the refrigerator, or frozen (defrost in the fridge before serving).