Oreo Berry Bites Recipes

Steps:

• Melt almond bark in the microwave in 15-second intervals, stirring as needed.
• Mix cookies and cream cheese. Roll into 25 bite-sized balls. Stick a toothpick in each ball and dip into melted almond bark. Allow to harden on wax paper.

Steps:

• Reconstitute any of the fruit that is not moist and tender by placing it in a bowl and covering it with warm water. Depending on how dry it is, this could take up to 15 minutes. Drain off the excess water and pat dry with a paper towel.
• Put the almonds in a food processor and process until small pieces form, but before it becomes a paste. Pulse as needed. Add the blueberries, cherries, dates, and flaxseed meal. Pulse until the mixture pulls away from the sides, about 1 minute. If it doesn't, add 1 tablespoon water and process until it does, adding another tablespoon of water if needed. Sprinkle a plate with the coconut and using a 1-tablespoon scoop, portion the mixture into balls, about 24, and drop onto the coconut. Roll in the coconut. Store in an airtight container with any excess coconut in the refrigerator for up to two weeks.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking pan with foil, with ends extending over the sides.
• Finely crush 24 cookies and mix with melted butter. Press onto the bottom of the prepared pan. Chop remaining cookies and set aside.
• Beat cream cheese and sugar in a large bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each until just blended. Gently stir chopped cookies into batter. Pour over crust.
• Bake in the preheated oven until sides are set and center is almost set, 35 to 40 minutes. Remove from the oven and set pan on a wire rack until completely cool, about 1 hour.
• Cover with plastic wrap and refrigerate for at least 2 hours. Remove from the refrigerator and use the foil overhand to remove cheesecake from the pan. Cut into 36 squares and transfer to a waxed or parchment paper-lined baking tray.
• Place semisweet chocolate in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring frequently, until melted. Repeat with dark chocolate. Pour melted chocolates into separate zip-top bags. Snip a corner off each bag and drizzle over the cheesecake bites. Chill until ready to serve.

Steps:

• Mix cream cheese and cookie crumbs until well blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
• Refrigerate 1 hour or until firm.

Steps:

• Spread 1 teaspoon cream cheese onto each cookie.
• Top each cookie with a strawberry half or a raspberry.
• Place chocolate sauce in a zipper seal sandwich bag and snip off the very tip of a lower corner.
• Drizzle each berry topped cookie with the chocolate sauce.
• Dust with sifted powdered sugar.