“I have the Kraft "What's Cooking" magazine come in the mail every few months and this recipe was in the Fall 2006 edition. It is a very nice quick dessert. A nice taste of cheesecake in a bit size package. I also added a tsp of vanilla. Added note :After making these I realised that the cookie on the bottom does not soften completely.It may be a better idea to use a single chocolate wafer.The middle of the Oreo melts in the oven and then gets quite hard once it has cooled.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
  3. Add eggs one at a time and vanilla, beating on low speed after each egg addition just until blended.
  4. Place 1 cookie in bottom of each 12 paper-lined muffin cups. Fill evenly with batter. Fill cup 3/4 of the way.
  5. Bake 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours or overnight.
  6. Drizzle with melted chocolate; top with dollop of Cool Whip.

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