OREO Mini PHILLY Cheesecakes

4.4
(182)

Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes.

close up view of OREO Mini PHILLY Cheesecakes on a white platter
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Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
12
Yield:
12 mini cheesecakes

Ingredients

  • 2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened

  • ½ cup sugar

  • 2 eggs

  • 12 OREO Cookies

  • 3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate

  • 1 cup thawed COOL WHIP Whipped Topping

Directions

  1. Heat oven to 350 degrees F.

  2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended.

  3. Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.

  4. Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package; drizzle over cheesecakes. Top with COOL WHIP.

Nutrition Facts (per serving)

269 Calories
18g Fat
24g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 269
% Daily Value *
Total Fat 18g 24%
Saturated Fat 10g 49%
Cholesterol 78mg 26%
Sodium 253mg 11%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 5g
Calcium 5mg 0%
Iron 1mg 3%
Potassium 11mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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