Ingredients
Scale
- 24 Oreo cookies
- 4 tbsp butter, melted
- 1 cup heavy cream
- 1/2 cup chocolate chips
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup powdered sugar
- 1/2 cup marshmallow cream
Instructions
- Process Oreo cookies into crumbs using a food processor.
- Melt butter and mix it with the cookie crumbs until well combined. Press this mixture into the bottom of an 8-inch square baking dish lined with parchment paper or foil.
- Bake the crust at 350°F for about 8 minutes. Remove and let cool while you prepare the cheesecake filling.
- In a double boiler, heat heavy cream on low until warm. Add chocolate chips and stir until melted; set aside.
- In a large mixing bowl, beat cream cheese with sugar and cornstarch until fluffy. Mix in sour cream, vanilla, and eggs, then incorporate the chocolate mixture slowly.
- Pour the cheesecake filling into the cooled crust. Bake at 300°F for about 35 minutes. Turn off the oven and let the cheesecake stay inside for an additional 20 minutes.
- Remove from oven and let cool. Chill in the refrigerator for at least 3 hours, then cut into small bites.
- To garnish, beat butter, powdered sugar, marshmallow cream, and heavy cream until fluffy. Use a pastry bag to pipe swirls on each bite and top with a mini Oreo.
Notes
Chill the cheesecake bites overnight for even better flavor.
For a rich taste, be sure to use high-quality chocolate chips.
Serving suggestions include fresh fruit or chocolate drizzles.
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.