Philadelphia Cheesecake Oreo Cubes are little bite-sized cheesecake pieces that have a chocolate Oreo cookie crust on both the top and the bottom. They’re cut into convenient sized pieces and frozen individually in a zippered bag.
Crush the Oreos using your food processor until they reach a fine crumb. If you don’t have a food processor, you can place them in a zipped storage bag and smash them with a meat grinder or use a rolling pinto crush them.
Transfer Oreos to a mixing bowl. Melt the butter and whisk the Oreo crumbs and butter together until thoroughly mixed. We are not adding sugar to the crust because the crust is perfect as is. But if you prefer a sweeter crust, feel free to add some granulated sugar.
Press half the Oreo mixture into the bottom of a8x8” pan. Pack into the bottom of the pan with the palms of your hands until it is as tight as possible. Set crust aside
No-Bake Cheesecake Filling:
Using an electric mixer, combine room temperature cream cheese, sweetened condensed milk, sugar, lemon juice and vanilla until smooth.
In a separate bowl, whip the heavy cream on high until stiff peaks begin to form. Right before stiff peaks form, add powdered sugar.
Reduce speed and fold cream cheese mixture in with the whipped cream mixture.
Gently spread the cream cheese layer over the Oreo crust. Top with a layer of Oreo crumbs.
Chilling:
Allow the cheesecake to cool in the freezer for 1hour, until completely frozen.
Remove from the freezer and cut the cheesecake into cubes.
Store in a zipped freezer bag for freshness and easy access one bite at a time. Serve and enjoy!
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