Chocolate Dipped Buckeye Cheesecake Bites

By ohioeggs  

December 29, 2015

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Buckeye fans won’t fumble and miss a chance to snack on Chocolate Dipped Buckeye Cheesecake Bites from Ohio food blogger NeighborFood.



For the crust:

26 Oreo cookies (about 2 sleeves)

5 Tablespoons unsalted butter, melted

For the cheesecake

16 ounces cream cheese, at room temperature

¾ cup creamy peanut butter

½ cup sour cream

½ cup granulated sugar

2 eggs

1 teaspoon vanilla

For the chocolate coating:

16 ounces chopped semi sweet chocolate

5 Tablespoons coconut oil


Preheat the oven to 350 degrees. Line an 8 x 8 inch baking pan with foil and spray with cooking spray.

Finely crush the Oreo cookies in a food processor or in a Ziplock bag using a rolling pin. Stir the cookie crumbs and butter together. Firmly press into the bottom of the prepared pan (not up the sides). Bake in the preheated oven for 8 minutes. Remove and cool slightly. Reduce the oven temperature to 325 degrees.

Meanwhile, prepare the cheesecake filling. Beat together the cream cheese, peanut butter, and sour cream, and sugar on medium speed until smooth. You’ll need to scrape the bottom and sides of the bowl once or twice in the process. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Pour the mixture over the baked crust and smooth it out with a spatula. Bake for 35-40 minutes or until the cheesecake is puffed and mostly set (the center can remain just a tad jiggly).

Allow the cheesecake to cool completely then freeze for at least 1 hour or overnight. When ready to dip, melt the chocolate with the coconut oil until smooth. Remove the cheesecake from the pan and place it on a cutting board. Using a hot knife (I run mine under super hot water beforehand), slice the cheesecake into 36 small squares. You can continue to rinse and heat the knife under hot water as you go.

One at a time, dunk each square (crust side facing up), into the chocolate. Allow any excess chocolate to run off then place on wax paper to dry. Refrigerate or freeze until ready to serve.

Courtney is the recipe developer, photographer, and flour-dusted girl behind the blog NeighborFood. NeighborFood is her table, and she loves nothing more than inviting others to pull up a chair, pour a glass of milk, and share a cookie with her. Courtney lives in the heart of Columbus, Ohio, where she enjoys spending time with her husband and baby boy, cheering on the Buckeyes, and eating a little too much ice cream.

4 Reviews


September 22, 2017

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September 19, 2017

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October 8, 2016

Since I’m not a big fan of oreos, I’m thinking of making the cheesecake into balls, bake, cool, then dip into the coating


March 6, 2016 is time for a color leaf ride for us!!!! Hope we can do it before a wind blows them off. This is suesoppd to be a really good color year in the northern MN forests..lots of rain this summer. I remember in a dry year the leaves looked like dull pastel versions of the red, orange and yellow and browns.Our southern oaks just get brown and fall good color down here in the white to get north for the red oaks!!!! The other trees turn yellow only or just fall off before they turn too much wind hits them here.

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