Cheesecake Oreo Cubes Recipe and Photos

As someone who firmly believes that the creme — not the cookie — is the best part of the Oreo, I was so excited to try this recipe for Oreo cheesecake bars, and I am very happy to share that it did not disappoint! These bars taste exactly like I imagine a Triple Stuf Oreo Cheesecakester would’ve tasted. (In case you don’t remember Oreo Cakesters, they were the soft Oreos discontinued in 2012 and also the snack of my childhood.) They’re the perfect thing to make when you’re dreaming about those Philadelphia Cheesecake With Oreo Cubes that people were talking about last year that are currently only available in South Korea. While I’m bummed I can’t get my hands on them, everything is always better when it’s homemade, right?

This recipe requires 24 Oreos, or exactly half of a family-size package. That might seem like a lot at first, but do not skimp on the Oreos, because you’ll need enough for the double crust, which is actually the easiest part of the whole process. Typically, Oreo pie crusts require scraping off the creme before pulverizing the cookies, but since this recipe is all about the creme, you won’t need to bother with that step.

The batter, on the other hand, requires a little more attention. The biggest challenge — aside from letting your cheesecake sit in the freezer for six whole hours before it’s finally ready to eat — is breaking up all the lumps in the batter. Just make sure your cream cheese is softened enough before you begin beating everything together, and take it as slowly as possible. This recipe takes a lot of patience, but it’s worth it.

In the end, I think these cheesecake bites can actually be considered Triple Stuf Oreos, because we’ve got the Oreo creme, the cream cheese, and the sour cream. Still on the cookie side of cookie vs. creme debate? I’m betting you’ll change your mind as soon as you try these out for yourself. Read on for the full recipe.