Mini Chocolate Cheesecakes – a delicious recipe with cream-filled chocolate sandwich cookies, cream cheese, sugar, cocoa, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 18 medium muffin with paper baking cups.
2
Split Oreo's in half; take filling out; and place one cookie, middle side up in each cup (or 1 wafer, flat side down).
3
Beat cream cheese in large bowl with electric mixer till smooth.
4
Gradually beat in sugar and cocoa till fluffy; add vanilla.
5
Beat in eggs, one at a time, till well blended.
6
Divide evenly between the cups (cups will be almost full).
7
Bake in a 350F oven for 20-25 minutes or till centers are firm.
8
Cool for 15 minutes--centers will sink at little while cooling.
9
Refrigerate in muffin cups at least 1 hour; take out, cover, and refrigerate at least another hour before serving.
10
Dollop with whipped cream and garnish with with wedges of Oreo's that you separate and take the filling out of and then and make triangles if you can.
1720
kcal
Calories
95
g
Fat
191
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 9 cream-filled chocolate sandwich cookies (Oreos) or 18 vanilla wafer cookies, 2 (8 ounce) packages cream cheese, 1 cup sugar, ¼ cup cocoa, and more.
Yes, Mini Chocolate Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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