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Peanut Butter Oreo Cheesecake Bites are the kind of treat that disappears fast at every party I bring them to. Each one packs layers of options an Oreo cookie crust for crunch a creamy peanut butter cheesecake center for pure comfort and a rich chocolate ganache for a little indulgence. They are topped with a mini peanut butter cup and flaky sea salt so you get that perfect blend of sweet and salty in every bite. Whether you want to impress at a get-together or crave something sweet just for you these little bites are a guaranteed crowd pleaser.
My family asks me to make these every holiday and I always tuck a few away in the freezer for myself before sharing the batch.
Ingredients
- Oreos with the filling: gives the crust a deep chocolate flavor and just the right amount of sweetness use regular not double stuff
- Unsalted butter melted: binds the crust and adds richness pick a good quality butter for best flavor
- Cream cheese softened: gives that signature cheesecake texture and tang let it reach room temp for smooth mixing
- Granulated sugar: balances the tang and adds sweetness
- Creamy peanut butter: delivers the main flavor choose one that is smooth and not too oily
- Full fat sour cream: adds moisture and a slight tartness helps set the creamy texture
- Flour or cornstarch: ensures the bites hold together and have the perfect bite choose fresh for best results
- Vanilla extract: boosts the complexity always go for pure vanilla
- Salt: brings out all the flavors just a pinch
- Eggs: provide structure and silkiness to the cheesecake part let them warm to room temp before mixing
- Dark chocolate chips: for the ganache choose a high quality brand for shine and deep flavor
- Salted butter: for the ganache smooths out the chocolate and adds depth
- Light corn syrup: in the ganache gives that glossy finish and keeps the topping soft
- Mini peanut butter cups: for garnish add a cute and tasty touch use fresh ones with no white cocoa bloom
- Maldon flaky sea salt: optional but brings a sharp contrast that brightens the whole bite
Step-by-Step Instructions
- Prepare the Pan:
- Lightly spray a mini cheesecake pan or line cupcake tins with liners so the bites release easily. This recipe yields eighteen pieces so prep that number of cups.
- Make the Oreo Crust:
- Process the Oreos in a food processor until they are fine crumbs. Add in the melted butter and pulse until all crumbs are moist and can be pressed together.
- Pack and Bake the Crust:
- Press the moistened Oreo crumbs firmly into each prepared cup using about one and a half teaspoons per cup. Use the back of a spoon or a milk bottle lid to get an even layer. Bake in a three hundred twenty five degree oven for five minutes. Let cool.
- Mix the Cheesecake Filling:
- Beat the softened cream cheese in a stand mixer for two to three minutes until super creamy. Scrape the bowl as needed so there are no lumps.
- Flavor the Filling:
- Add sugar peanut butter sour cream flour or cornstarch vanilla and a pinch of salt to the mixer. Beat until just combined and smooth.
- Add the Eggs:
- Crack the eggs in one by one on low speed. Beat only until the yolk vanishes after each addition to keep the filling silky. Overmixing can give you cracks.
- Fill and Bake:
- Spoon the filling evenly over each crust. Bake for sixteen to eighteen minutes. When done the centers will jiggle slightly but look set on the edges.
- Chill to Set:
- Take the tins out to cool completely at room temp. Move cheesecakes to the fridge for at least four hours or overnight to set the texture.
- Make the Ganache:
- Melt dark chocolate chips butter and corn syrup together in the microwave using thirty second intervals and stirring between each. When melted stir in the vanilla until fully combined and glossy.
- Top the Cheesecake Bites:
- Spread a little ganache on each chilled cheesecake bite. Top with half a mini peanut butter cup. Chill again for the ganache to firm up.
- Garnish and Serve:
- Sprinkle with flaky sea salt for a burst of flavor right before serving if using. Serve cold for the best texture.
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I always look forward to pressing that mini peanut butter cup on top there is something so fun and satisfying about that finishing touch and my niece loves being my helper for that step.
Storage Tips
Keep cheesecake bites in an airtight container in the fridge for up to four days. For longer storage lay them in a freezer safe container and freeze up to three months. Thaw overnight in the fridge before serving to get the best texture.
Ingredient Substitutions
If you do not have Oreos try chocolate graham crackers or similar chocolate sandwich cookies. Full fat Greek yogurt swaps in nicely for sour cream in a pinch. Chunky peanut butter gives a bit of crunch if you want more texture and if you need gluten free use gluten free chocolate sandwich cookies in the crust.
Serving Suggestions
Serve these at parties on a platter with fresh strawberries for a pop of color. Add a drizzle of extra peanut butter over the ganache for those who want even more peanut flavor. I often serve them with coffee for a sweet after dinner pick me up.
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Cultural and Historical Context
Cheesecake desserts have been a favorite across cultures for centuries and bite sized cheesecakes rose to popularity in America for their portability and ease of sharing. Adding peanut butter and Oreos is a distinctly American twist honoring the love for classic salad bar staple flavors in a whole new way.
Recipe FAQs
- → How do I make the Oreo cookie base firm?
Process Oreos into fine crumbs, blend with melted butter, then press firmly into your pan or liners before baking briefly to set the crust.
- → Can I use natural peanut butter for the filling?
Creamy processed peanut butter is best for a smooth texture, as natural varieties may cause separation or a less cohesive filling.
- → How should I store finished bites?
Keep them refrigerated in an airtight container for up to 4 days, or freeze for up to 3 months for longer storage.
- → Why do cream cheese and eggs need to be at room temperature?
Room temperature ingredients blend more smoothly, preventing lumps and helping achieve the desired creamy cheesecake consistency.
- → Can I substitute regular cupcake tins for a mini cheesecake pan?
Yes, simply line a standard cupcake tin with liners and adjust portion size for similar results, though the bites may be slightly larger.
- → What’s the best way to melt the chocolate for ganache?
Microwave chocolate chips, butter, and corn syrup in short bursts, stirring each time until smooth before adding vanilla.