Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes.
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
Directions
Step 1
Heat oven to 350 degrees F.
Step 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.
Step 3
Place 1 cookie in bottom of each of 12 paper-lined muffin cups. Fill with batter.
Step 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)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 269 | |
% Daily Value * | |
Total Fat18g | 24% |
Saturated Fat10g | 49% |
Cholesterol78mg | 26% |
Sodium253mg | 11% |
Total Carbohydrate24g | 9% |
Dietary Fiber1g | 3% |
Total Sugars17g | |
Protein5g | |
Calcium5mg | 0% |
Iron1mg | 3% |
Potassium11mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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