Oreo™ Cookies and Cream Mini Cheesecakes

There's something especially appealing about mini-desserts, like these cupcake-size cheesecakes. Oreo™ cookies add flavor and crunch. MORE+ LESS-

By Betty Crocker Kitchens

April 18, 2016

Ingredients

Oreo™ chocolate creme sandwich cookies, crushed (about 1 1/2 cups)

tablespoons butter or margarine, melted

package (8 oz) cream cheese, softened

1/4

cup milk

tablespoons sugar

teaspoon vanilla

egg

Oreo™ chocolate creme sandwich cookies, cut into 1/4-inch pieces (about 1/2 cup)

tablespoons semisweet chocolate chips

teaspoon shortening

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1

Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
2

In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
3

Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
4

Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.