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OREO Mini PHILLY Cheesecakes

Coût $10, économiser $15

Source: Recommended by CookPal

  • 22 Min
  • 12 Portions
  • $10

INGRÉDIENTS

  • Main ingredients

    • 2 packages (250 g each) PHILADELPHIA Brick Cream Cheese, softened
    • 🧂 ½ cup sugar
    • 🥚 2 eggs
    • 12 OREO Cookies
    • 3 squares (1 ounce each) BAKER'S Semi-Sweet Baking Chocolate
    • 1 cup thawed COOL WHIP Whipped Topping

ÉTAPES

1

Heat oven to 350 degrees F.

2

Beat cream cheese and sugar in a large bowl with mixer until well blended. Add eggs, one at a time, beating on low speed after each just until blended.

3

Place 1 cookie in the bottom of each of the 12 paper-lined muffin cups. Fill with batter.

4

Bake for 20 minutes or until centers are almost set. Cool and refrigerate for 3 hours.

5

Melt chocolate as directed on the package; drizzle over cheesecakes. Top with COOL WHIP.

NUTRIMENTS

Par portion

🔥

269

Calories

  • 5g
    Protéines
  • 24g
    Glucides
  • 18g
    Graisses

💡 Astuces

Allow cheesecakes to cool completely before adding the chocolate drizzle and whipped topping.You can substitute your preferred type of baking chocolate for a variation in flavor.Store cheesecakes in the fridge for up to 3 days for freshness.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.