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Dessert Recipes

OREO Mini Chocolate Cheesecakes


These OREO Mini Cheesecakes are the perfect sweet treat for any event!

What You Need

OREO Mini Chocolate Cheesecakes


  1. Heat oven to 325°F.
  2. Place 1 cookie in each of 24 paper-lined muffin pan cups; set aside.
  3. ( Authoring )
  4. Beat cream cheese, sugar and cocoa powder in large bowl with mixer until
  5. blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  6. Spoon over cookies in prepared muffin pan cups.
  7. Bake 18 to 20 min. or just until centers of cheesecakes are set. Turn oven off; open door slightly. Let cheesecakes stand in oven 20 min. Remove from oven; cool completely.
  8. Refrigerate cheesecakes 4 hours. Meanwhile, melt semi-sweet chocolate as directed on package. Dip strawberries, 1 at a time, into chocolate, turning to evenly coat strawberry with chocolate; gently shake strawberry to remove excess chocolate. Place strawberries on parchment-covered baking sheet. Refrigerate until ready to use.
  9. Remove cheesecakes from paper liners just before serving; place, cookie sides down, on platter. Top cheesecakes with whipped topping, sprinkles and strawberries.
Cooking time (duration)

4 hr 55 min total

Number of servings (yield)

Makes 24 servings




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Nutritional Information

270 calories, 16g total fat, 9g saturated fat, 65mg cholesterol, 160mg sodium, 30g carbohydrate, 2g dietary fiber, 23g total sugars includes 21g added sugars, 4g protein, 10%DV Vitamin A, 6%DV Vitamin C, 0%DV Vitamin D, 4%DV calcium, 6%DV iron, 4%DV potassium

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