There's something especially appealing about mini-desserts, like these cupcake-size cheesecakes. Oreo™ cookies add flavor and crunch.
Oreo™ Cookies and Cream Mini Cheesecakes
- Prep Time 25 min
- Total 2 hr 10 min
- Servings 24
- Ingredients 10
Ingredients
- 16 Oreo chocolate creme sandwich cookies, crushed (about 1 1/2 cups)
- 2 tablespoons butter or margarine, melted
- 1 package (8 oz) cream cheese, softened
- 1/4 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 egg
- 4 Oreo chocolate creme sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)
- 3 tablespoons semisweet chocolate chips
- 1 teaspoon shortening
Instructions
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Step1Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
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Step2In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
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Step3Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
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Step4Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 60
- Trans Fat
- 1/2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
Exchanges:
FreeCarbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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