Time 3h25m Yield 24 Number Of Ingredients 4 Steps:
Move oven rack to middle tier and preheat oven to 350 degrees F (175 degrees C). Line 24 mini-muffin cups with miniature paper liners. Beat cream cheese, eggs, and sugar together in a bowl until smooth. Put 1 cookie into the bottom of each paper liner. Spoon the cream cheese mixture atop the cookies. Bake in preheated oven until nearly set in the middle, about 15 minutes. Move tins to a wire rack to cool slightly before refrigerating until the cheesecake layer sets firmly, about 3 hours.
Time 4h30m Yield 12 Number Of Ingredients 6 Steps:
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.
More about “oreo mini philly cheesecakes recipes”
Time 4h10m Yield 12 servings Number Of Ingredients 8 Steps:
Heat oven to 350°F. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture. Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.
