Mini OREO PHILLY Cheesecakes Recipe

Mini OREO PHILLY Cheesecakes Recipe – Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes.

Servings: 12


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


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 centers are almost set. Cool. Refrigerate 3 hours. Melt chocolate as directed on package, drizzle over cheesecakes. Top with COOL WHIP.


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