OREO Mini PHILLY Cheesecakes recipe

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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

Nutrition Info

269.1 calories
carbohydrate: 24 g
cholesterol: 78 mg
fat: 18.4 g
fiber: 0.8 g
protein: 4.6 g
saturatedFat: 9.7 g
servingSize: -
sodium: 253 mg
sugar: 16.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 mini cheesecakes

Recipe Note

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

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