OREO Mini Chocolate Cheesecakes

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:

0

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 facts

Recipe Tips

1

Heat oven to 325°F.

2

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

3

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.

4

Spoon over cookies in prepared muffin pan cups.

5

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.

6

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.

7

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