OREO Mini Chocolate Cheesecakes

Name: OREO Mini Chocolate Cheesecakes
Prep time: 15 min
Total time: 295 min
Yield: 24
Ingredients: 24 OREO Cookies; 3 pkg. brick cream cheese, softened; 1½ cups sugar; ⅔ cup unsweetened cocoa powder; ½ cup sour cream; 1 tsp. vanilla; 4 eggs; 24 small strawberries; 1 pkg. semi-sweet baking chocolate; 1½ cups frozen whipped topping; 2 Tbsp. sprinkles

Single serving chocolate cheesecakes with an OREO Cookie crust are a great party dessert bite. Topped with football strawberries, they're perfect for game day, too!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

24 OREO Cookies
3 pkg. (8 oz. each) brick cream cheese, softened
1½ cups sugar
⅔ cup unsweetened cocoa powder
½ cup sour cream
1 tsp. vanilla
4 eggs
24 small strawberries
1 pkg. (4 oz.) semi-sweet baking chocolate
1½ cups thawed frozen whipped topping
2 Tbsp. green sprinkles

Nutrition factsNutrition information

Recipe Tips

Heat oven to 325°F.

Place 1 cookie in each of 24 paper-lined muffin pan cups; set aside.

Beat cream cheese, sugar and cocoa powder in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Spoon over cookies in prepared muffin pan cups.

Bake 18 to 20 min. or just until centers of cheesecakes are set. Turn oven off; open door slightly. Let cheesecakes stand in oven 20 min. Remove from oven; cool completely.

Refrigerate cheesecakes 4 hours. Meanwhile, melt semi-sweet chocolate as directed on package. Dip strawberries, 1 at a time, into chocolate, turning to evenly coat strawberry with chocolate; gently shake strawberry to remove excess chocolate. Place strawberries on parchment-covered baking sheet. Refrigerate until ready to use.

Remove cheesecakes from paper liners just before serving; place, cookie sides down, on platter. Top cheesecakes with whipped topping, sprinkles and strawberries.