Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes.
Ingredients
- 2 packages PHILADELPHIA Brick Cream Cheese , 250 g
- 0.5 cups sugar
- 2 eggs
- 12 OREOs Cookies
- 3 squaress BAKER'S Semi-Sweet Baking Chocolate , 1 ounce
- 1 cup thawed COOL WHIP Whipped Topping
Instructions
-
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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Gnocchi Mac and Cheese
For this gnocchi mac and cheese, I combine two favorites, baking pillowy gnocchi in a rich Cheddar cheese sauce. You won't miss the macaroni at all.
Italian Wedding Cookies
These Italian wedding cookies are sometimes called Mexican wedding cookies or butterballs and can be shaped into crescents. They're also delicious made with pecans or hazelnuts instead of almonds. Great for gifting! This recipe was given to me by a friend who grew up in central Europe; they are the best wedding cookies I've ever had.
Swedish Pancakes (Vegan)
A healthy version of a traditional family favorite. The batter needs to be runny enough that it can spread when poured.