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READY IN 4+ hrs

OREO Mini PHILLY Cheesecakes

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"Whole Oreo cookies make a fun and tasty crust for chocolate-topped mini cheesecakes." — Philadelphia Cream Cheese

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Original recipe makes 12 mini cheesecakes Change Servings

2 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1/2 cup sugar
2 eggs

12 OREO Cookies
3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
1 cup thawed COOL WHIP Whipped Topping

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Directions

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

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PREP 10 mins
COOK 20 mins
READY IN 4 hrs 30 mins

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i altered this recipe to make 24 mini cheesecakes. I lined a mini muffin pan with liners and added just enough crushed oreos (12 regular sized crushed in a ziploc bag with a rolling pin) to cover the bottom. I halved the filling and it made just enough to fill all 24 liners to the top. I added a splash of vanilla to the filling as well and only cooked it for about 12 minutes, or until it was almost set. I topped them off with one mini oreo each, and it took almost the whole box of Snack Packs to do the job, as each baggie only had about 9 cookies in it :( overall, i was really pleased with how they turned out. Can't wait to eat them this weekend at a friend's party!

—bakergirl91

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Most Helpful Critical Review

Aug 11, 2010

These are very tasty and quick to make. A good treat for adults and kids alike. However, I gave it 3 stars because the Oreo cookie did not soften after baking. In fact, it was just as crunchy and hard after baking as it was before baking. Next time I will try soaking the cookies in milk or maybe even warm coffee (if serving to adults) to see if this makes a difference. The alternative would be to use Oreo crumbs and make your own crust. Another lesson learned, is go ahead and fill the cupcake liner with batter almost until the top. I filled mine 2/3 of the way and the batter did not rise as much as I would have liked.

—Mary - Fa Niente Luxury Events

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101 Ratings

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Jan 28, 2011

These are pretty good. I wouldn't soak the cookie or crush them and mix the crumbs with butter. That takes away the ease of this recipe. I was done with this in no time. Drop the cookie, fill the cups. And to me the cookies aren't too hard. They're not super soft, but they're not hard like they were just taken out of the package, either. I didn't mess with melting chocolate or cool whip. I just crushed some oreos on the batter. I'm docking this because the cheesecake part, which is pretty much the most important part, is pretty much flavorless. It needs something. Vanilla? I'll keep the oreo bottom idea, but find a different cheesecake recipe to fill it with.

—Julie

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Aug 26, 2010

HEAVEN!!!!!! This it the type of cheesecake that is thick and creamy, not that light fluffy . i made these for my boyfriend when he came over for dinner, and mind you he is just like a critic, he absolutly loved them. When i made these instead of putting a whole cookie on the bottom i crushed oreos and patted them down, I also crushed chocklate chip cookies and patted it down. I will deffinetly use this recipe again.

—korink

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May 09, 2011

This recipe is very good, but like others suggested, I added 1tsp of vanilla to give the cheesecake that extra flavor missing. Remember, cheesecake doesn’t really rise, so fill your cups pretty full. After reading other reviews, I was expecting the cookie to be extremely hard. I dont know if it was because I used generic oreos, or if it was because I made them the night before, but my cookie was very soft. Also, to simplify the process even more, I used Smucher’s Magic Shell ice cream topping for the chocolate drizzle. After I baked them, I let them set for about 10mins, drizzled the MagicShell on top, then refrigerated overnight. Topping looked just as good and a lot less work. Thanks for the recipe!

—Erika

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Nov 24, 2010

Took these to work and to Friends' Thanksgiving (when we feast with our closest friends) and everyone raved about them! Oreo cookies make a delicious and creative base (not a boring Nilla wafer) and while the cheesecakes sunk quite a bit, I just spooned some Cool Whip on top and sprinkled with crushed Oreo cookies. Pretty and tasty without over-indulging!

—Kim

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Oct 19, 2010

I was seriously craving cheesecake last night but all I had was one package of cream cheese and some oreos. I halved the recipe to make 6 and since I had no patience to wait 3 hours for it to cool I stuck them in the freezer for a bit. I didn't bother with the cool whip or chocolate drizzle (since I planned on scarfing 3 before bed) and I STILL give this recipe a 5. Easy to make and delicious!

—CASSIEG3

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Dec 15, 2011

2 packages of cream cheese will make way more than a dozen cheesecakes. I had a package opened with half remaining and I got 8 cheesecakes out of one half package of creamcheese. I stirred in a little vanilla and strawberry jam for extra flavor and topped with mini chocolate chips rather than melting chocolate. I baked for 22 minutes and they were perfectly done. The Oreos were not hard. They look cute in Christmas baking cups. I'm going to make them again for Christmas Eve.

—checkitout

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Nutrition

Calories
269 kcal
13%

Carbohydrates
24 g
8%

Cholesterol
82 mg
27%

Fat
18.4 g
28%

Fiber
0.8 g
3%

Protein
4.6 g
9%

Sodium
253 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

OREO Mini PHILLY Cheesecakes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 269
Calories from Fat: 166

% Daily Value *
Total Fat 18.4g 28 %
Saturated Fat 9.7g 48 %
Cholesterol 82mg 27 %
Sodium 253mg 10 %
** Potassium 11mg < 1 %
Total Carbohydrates 24g 8 %
Dietary Fiber 0.8g 3 %
Protein 4.6g 9 %
** Sugars 16.9g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 5 %
** Thiamin < 1 %
** Niacin 2 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* 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.