Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes.
Original recipe makes 12 mini cheesecakes
2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1/2 cup sugar
12 OREO Cookies
3 (1 ounce) squares BAKER’S Semi-Sweet Baking Chocolate
1 cup thawed COOL WHIP Whipped Topping
4 hrs 30 mins
- Heat oven to 350 degrees F.
- 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.
- Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
- 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.
Calories: 269 kcal
Carbohydrates: 24 g
Cholesterol: 82 mg
Fat: 18.4 g
Fiber: 0.8 g
Protein: 4.6 g
Sodium: 253 mg