OREO Mini PHILLY Cheesecakes

OREO Mini PHILLY Cheesecakes

82 Reviews 16 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    4 h 30 m
Recipe by  Philadelphia Cream Cheese

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

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Ingredients

Adjust Servings

Original recipe yields 12 mini cheesecakes

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.

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Reviews (82)

Rate This Recipe
Mary - Fa Niente Luxury Events
71

Mary - Fa Niente Luxury Events

These are very tasty and quick to make. A good treat for adults and kids alike. However, I gave it 3 stars because the Oreo cookie did not soften after baking. In fact, it was just as crunchy and hard after baking as it was before baking. Next time I will try soaking the cookies in milk or maybe even warm coffee (if serving to adults) to see if this makes a difference. The alternative would be to use Oreo crumbs and make your own crust. Another lesson learned, is go ahead and fill the cupcake liner with batter almost until the top. I filled mine 2/3 of the way and the batter did not rise as much as I would have liked.

bakergirl91
57

bakergirl91

i altered this recipe to make 24 mini cheesecakes. I lined a mini muffin pan with liners and added just enough crushed oreos (12 regular sized crushed in a ziploc bag with a rolling pin) to cover the bottom. I halved the filling and it made just enough to fill all 24 liners to the top. I added a splash of vanilla to the filling as well and only cooked it for about 12 minutes, or until it was almost set. I topped them off with one mini oreo each, and it took almost the whole box of Snack Packs to do the job, as each baggie only had about 9 cookies in it :( overall, i was really pleased with how they turned out. Can't wait to eat them this weekend at a friend's party!

Julie
53

Julie

These are pretty good. I wouldn't soak the cookie or crush them and mix the crumbs with butter. That takes away the ease of this recipe. I was done with this in no time. Drop the cookie, fill the cups. And to me the cookies aren't too hard. They're not super soft, but they're not hard like they were just taken out of the package, either. I didn't mess with melting chocolate or cool whip. I just crushed some oreos on the batter. I'm docking this because the cheesecake part, which is pretty much the most important part, is pretty much flavorless. It needs something. Vanilla? I'll keep the oreo bottom idea, but find a different cheesecake recipe to fill it with.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 24 g
  • 8%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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