These chocolate cheesecake bites are little squares of rich, creamy chocolate tucked on top of a crunchy Oreo crust. Perfect for parties, dessert tables, or whenever you need a small, decadent treat, they’re easy to slice, dip, and decorate.
The base is a simple Oreo crust: cookies crushed to fine crumbs, mixed with sugar and melted butter, then pressed into the pan and baked briefly so it sets up nicely. This creates a sturdy foundation for the dense cheesecake filling.
The chocolate cheesecake filling is creamy and concentrated — you’ll want a spoon close by while you prepare it. After baking and cooling, the cheesecake is chilled until firm so it will cut cleanly into small squares.
Trim into bite-size pieces — about 1.25 inches works well — or cut larger squares if you prefer. Smaller pieces are ideal for dipping into melted candy coating and serving on toothpicks; larger squares are great for plate service.
Because this cheesecake is dense, take your time when cutting. A sharp, non-serrated knife warmed under hot water between cuts will help you get smooth, straight edges without tearing the crust.
For dipped bites, insert a toothpick into each chilled square, dip into melted chocolate candy coating, let excess drip off, and place on wax paper to set. Once the coating is dry you can leave them on the stick or gently remove the toothpicks and finish the top with a decorative drizzle.
After the coating sets, pipe or drizzle a contrasting line of melted chocolate over each bite to hide the toothpick hole and add a pretty finish. Imperfect lines are part of the charm — and they taste the same either way.
These bite-size treats are easy to store: keep them in a tightly covered container in the refrigerator and enjoy within several days. They also freeze well for longer storage — just thaw in the fridge before serving.
Chocolate Cheesecake Bites
20 minutes
45 minutes
20 minutes
1 hour 25 minutes
Ingredients
- 18 Oreos, crushed into crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons butter, melted
- 12 oz. cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 tablespoons natural unsweetened cocoa powder
- 1 egg, plus 1 yolk
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 cup bittersweet chocolate morsels (Ghirardelli recommended)
- 24 oz. chocolate candy coating
Instructions
- Preheat the oven to 325°F (162°C).
- Combine the crushed Oreo crumbs and 3 tablespoons sugar in a medium bowl. Stir in the melted butter until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom of an 8 x 8-inch baking dish (a 6 x 9-inch pan can also work). Bake the crust for 10 minutes, then let it cool. If the cookie centers release any moisture, pat them gently with a paper towel.
- Warm the chocolate morsels in the microwave on low in short bursts until melted, smooth, and fluid. Set aside to cool slightly while you prepare the filling.
- In the bowl of a stand mixer (or with a hand mixer), beat the softened cream cheese with 1/2 cup sugar, flour, and cocoa powder until creamy and fully combined.
- With the mixer on low, add the egg and extra yolk and mix until blended. Add the sour cream and vanilla, beating just until incorporated.
- Slowly pour the cooled, melted chocolate into the cheesecake mixture and beat until evenly combined.
- Pour the cheesecake batter over the prepared crust and smooth the top. Bake for 40–45 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let cool completely. Chill in the refrigerator for several hours or overnight to firm up.
- When fully chilled, cut the cheesecake into approximately 1.25-inch squares. Make straight, deep cuts all the way through the cookie crust. For cleaner slices, run a sharp, non-serrated knife under hot water and wipe it dry between cuts. An 8 x 8 pan yields about 36 bites; a 6 x 9 pan yields about 35.
- Return the cut squares to the refrigerator while you melt the candy coating. Melt the coating in a heat-proof bowl in 30-second intervals, stirring between each interval until smooth.
- Work with a few chilled squares at a time. Insert a toothpick into each piece and dip it into the melted candy coating, turning gently to coat. Allow excess coating to drip off, then place on wax paper to set.
- Serve the bites with toothpicks still inserted, or gently twist the toothpicks out once the coating has set. If removing the toothpicks, drizzle more melted coating over the top to conceal the hole and add decoration.
- Store finished bites in a tightly covered container in the refrigerator. They keep well for several days; bring to serving temperature straight from the fridge or let sit a few minutes before enjoying.
Enjoy these chocolate cheesecake bites chilled, dipped, or drizzled — small in size but big on flavor. They make a lovely addition to dessert platters and are a crowd-pleasing, easy-to-serve option for gatherings.