By Lindy Van Schalkwyk, last updated on January 23, 2022
We are obsessed with this Philadelphia cheesecake with Oreo cubes! They’re made with lusciously creamy cheesecake and a crunchy Oreo crumb.
This recipe, despite seeming like it’s a lot of work, actually takes about the same amount of time a regular cheesecake would. Most of the time is spent waiting for the cheesecake to set, so plan accordingly. These treats make an excellent snack at a birthday party, for Sunday tea, or to satisfy your sweet cravings!
What Is Philadelphia Cheesecake?
A Philadelphia cheesecake is one of the most famous cheesecakes you can find. And no, it has nothing to do with the city in Pennsylvania.
This cheesecake is made with arguably the worlds’ most famous cream cheese brand, Philadelphia. They have an incredibly wide range of high-quality cheese products. Their most famous is of course their cream cheese that comes in a spreadable form and a cream cheese block.
They also stock some flavored cream cheese spreads including Garlic and Herb, Chives, Sweet Chili, and Salmon to name a few.
But, what we love about this brand the most is that they stock plant-based cream cheeses as well. This means you can make a dairy-free and even vegan cheesecake! This plant-based cream cheese is made from almonds and oats.
We highly recommend trying this cream cheese. It is equally delicious, albeit different, and will make a seamless substitution!
Philadelphia cheesecakes can also be baked or unbaked. It simply refers to the brand of cheesecake used.
What Is A Philadelphia Cheesecake With Oreo Cubes?
Recently, the brand released a brand new product called Philadelphia Cheesecake with Oreo Cubes, and let us tell you, they are simply incredible! They’re all we can think about!
These delicious bites are a mini bite-sized cheesecake sandwich. They consist of a cube of classic Philadelphia cheesecake enclosed between two layers of Oreo biscuits.
The Oreo biscuit layer is made in a similar way to how a regular cheesecake crust is made. The cookies are blended to form a fine crumb. Then, the crumb is mixed with some melted butter and baked to set. The only difference with these bites is the shape the cheesecake crust is baked in.
Now, with a tear in our eye, we have to tell you that it seems like these Oreo cheesecake cubes are only available in South Korea. We couldn’t even find them online!
So, for this exact reason, we have decided to take it upon ourselves to recreate these bites with an incredibly easy and simple recipe!
What You Will Need To Make These Cheesecake Oreo Cubes
Ingredients for the Oreo Crumb
- 28 whole Oreo cookies
- 7 tablespoons unsalted butter, melted
- Pinch of fine salt
Ingredients for the Cheesecake
- 16 ounces Philadelphia cream cheese, softened
- 1/2 cup fine sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Equipment
- 8×8-inch baking pan
- Non-stick baking paper
- Food processor
- Mixing bowls
- Measuring cups
- Electric hand or stand mixer
- Rubber or silicone spatula
- Chopping board
- Chef’s knife
How To Make These Philadelphia Cheesecake Oreo Bites
Step 1: Make the Cookie Crust
Preheat the oven to 350°F (180°C). Then, line a square baking pan with non-stick baking paper.
To start, divide the ingredients for the crumb into two separate bowls.
Add half of the ingredients into the bowl of a food processor. Do not remove the white filling of the Oreo cookies. It will help add sweetness and keep the crumb together. Pulverize the mixture until it comes together and is uniform in texture. The mixture should have a fine crumb.
Next, press the cookie crumbs into a baking pan. Make sure to pack it tightly. You can use the back of a measuring cup to press it flat.
Step 2: Make the Philadelphia Cheesecake Filling
Add the softened room temperature cream cheese to a large bowl. Then, using an electric mixer, beat the cream cheese until it becomes light and fluffy.
Then, add the fine sugar and vanilla extract. They should be fully incorporated.
Finally, add the large eggs one at a time. After adding one egg, make sure to beat the mixture well. Only add the next egg once the previous one has almost been completely incorporated.
Once you have a smooth lump-free batter, pour it over the Oreo crumb layer.
Step 3: Bake the Cheesecake
Bake the cheesecake for 35 minutes.
Don’t worry, this isn’t the entire baking time. You will just need to add the top Oreo layer at this time. Then, you can continue baking the cheesecake.
Step 4: Make the top Oreo Biscuit Layer
While the cheesecake is baking, make the top Oreo crumb layer. Place the remaining half of the crumb ingredients in the food processor and blend it into a fine mixture.
Step 5: Finish Baking the Cheesecake
Next, gently spoon over the crumbs on top of the semi-baked cheesecake. Again, using a measuring cup, very gently press the crumb so that it can become a little more packed. But, don’t press so hard that the cheesecake dents.
Now, continue baking the cheesecake for another 10-15 minutes.
Step 6: Cool the Cheesecake
Once the cheesecake has been fully baked, turn off the oven and allow it to cool inside for about 1 hour. You can leave the door open slightly.
Then, remove it from the oven entirely and allow it to cool at room temperature for another hour.
Next, wrap the cheesecake pan with plastic or saran wrap and place it in the fridge. Leave it to chill for at least 6 hours, but preferably overnight.
Step 7: Cut the Cheesecake
Once your cheesecake has been fully set, you can remove it from the fridge and start portioning it. Using a sharp knife, cut along the edge of the cheesecake to release it from the sides of the baking pan.
Remove the cheesecake from the baking pan and set it on a chopping board. Then, cut the cheesecake into bite-sized pieces using a sharp chef’s knife. We like to make our blocks between 1 1/2 and 2-inches each.
When storing, keep the cheesecake bites in an airtight container inside of the fridge for up to 7 days. You can also freeze them for up to 2 months!
Tips and Tricks For Making These Oreo Cheesecake Cubes
- When lining your baking pan, we highly recommend trying to have some baking paper stick out from two opposing sides. This will make it much easier to remove the baked cheesecake later. You can simply pull on the sides and remove it.
- To prevent a lumpy cheesecake mixture, all of your ingredients must be at room temperature. You can also have a look at our article on how to prevent and remove lumps in a cheesecake batter.
- Now, the initial baking time for the cheesecake is 35 minutes. At this time, your cheesecake has been baked long enough to have set and been more stable. That being said while adding the top layer of Oreo crumb, try and work quickly. Try to finish the process in under a minute – it doesn’t take that long. This will ensure your cheesecake doesn’t crack or deflate. But again, it has been baked for long enough that it won’t be as fragile.
- Do not skip the cooling process or try and use shortcuts. Your cheesecake has to be completely set before being portioned into cubes.
Read more about Why Did My Cheesecake Curdle? Best Ways To Prevent It
Preparation Times and Servings
| Preparation time | Baking time | Servings |
| 35 minutes | 55 minutes | 16-25 blocks |
Philadelphia Cheesecake With Oreo Cubes – Conclusion
If you love these Philadelphia cheesecake Oreo bites as much as we do, let us know in the comments below. And, feel free to share this recipe with your family and friends too!
Cheesecake Oreo Cubes
Equipment
- 8x8-inch baking pan
- Non-stick baking paper
- Food processor
- Mixing bowls
- Measuring cups
- Electric hand or stand mixer
- Rubber or silicone spatula
- Chopping board
- Chef's knife
Ingredients
Ingredients for the Cheesecake
- 28 whole Oreo cookies
- 7 tablespoons unsalted butter melted
- Pinch of fine salt
Ingredients for the Cheesecake
- 16 ounces Philadelphia cream cheese softened
- 1/2 cup fine sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
Instructions
- Preheat the oven to 350°F (180°C). Then, line a square baking pan with non-stick baking paper.
- To start, divide the ingredients for the crumb into two separate bowls.
- Add half of the ingredients into the bowl of a food processor. Do not remove the white filling of the Oreo cookies. It will help add sweetness and keep the crumb together. Pulverize the mixture until it comes together and is uniform in texture. The mixture should have a fine crumb.
- Next, press the cookie crumbs into a baking pan. Make sure to pack it tightly. You can use the back of a measuring cup to press it flat.
- Add the softened room temperature cream cheese to a large bowl. Then, using an electric mixer, beat the cream cheese until it becomes light and fluffy.
- Then, add the fine sugar and vanilla extract. They should be fully incorporated.
- Finally, add the large eggs one at a time. After adding one egg, make sure to beat the mixture well. Only add the next egg once the previous one has almost been completely incorporated.
- Once you have a smooth lump-free batter, pour it over the Oreo crumb layer.
- Bake the cheesecake for 35 minutes.
- Don't worry, this isn't the entire baking time. You will just need to add the top Oreo layer at this time. Then, you can continue baking the cheesecake.
- While the cheesecake is baking, make the top Oreo crumb layer. Place the remaining half of the crumb ingredients in the food processor and blend it into a fine mixture.
- Next, gently spoon over the crumbs on top of the semi-baked cheesecake. Again, using a measuring cup, very gently press the crumb so that it can become a little more packed. But, don't press so hard that the cheesecake dents.
- Now, continue baking the cheesecake for another 10-15 minutes.
- Once the cheesecake has been fully baked, turn off the oven and allow it to cool inside for about 1 hour. You can leave the door open slightly.
- Then, remove it from the oven entirely and allow it to cool at room temperature for another hour.
- Next, wrap the cheesecake pan with plastic or saran wrap and place it in the fridge. Leave it to chill for at least 6 hours, but preferably overnight.
- Once your cheesecake has been fully set, you can remove it from the fridge and start portioning it. Using a sharp knife, cut along the edge of the cheesecake to release it from the sides of the baking pan.
- Remove the cheesecake from the baking pan and set it on a chopping board. Then, cut the cheesecake into bite-sized pieces using a sharp chef's knife. We like to make our blocks between 1 1/2 and 2-inches each.
- When storing, keep the cheesecake bites in an airtight container inside of the fridge for up to 7 days. You can also freeze them for up to 2 months!
Notes
Now, the initial baking time for the cheesecake is 35 minutes. At this time, your cheesecake has been baked long enough to have set and been more stable. That being said while adding the top layer of Oreo crumb, try and work quickly. Try to finish the process in under a minute - it doesn't take that long. This will ensure your cheesecake doesn't crack or deflate. But again, it has been baked for long enough that it won't be as fragile.
Do not skip the cooling process or try and use shortcuts. Your cheesecake has to be completely set before being portioned into cubes.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.