Salted Caramel Chocolate Chip Cheesecakes
Ingredients
The crust
-
18
cookies
regular Oreo cookies
-
¼
cup
unsalted butter, melted
The filling
-
16
ounces
full-fat brick cream cheese, softened
-
¾
cup
granulated sugar
-
¼
cup
yogurt
-
2
large
eggs
-
1
teaspoon
pure vanilla extract
-
1
cup
mini semi-sweet chocolate chips
-
to taste
homemade salted caramel
Instructions
- Preheat the oven to 350°F (177°C) and line two cupcake pans with 18 liners.
- For the crust, pulse the Oreos into fine crumbs, mix with melted butter, and press into the bottom of each liner. Bake for 5 minutes.
- For the filling, beat the cream cheese until smooth, then add sugar and yogurt, mixing until combined.
- Add the eggs one at a time, beating after each addition. Mix in vanilla extract and chocolate chips.
- Spoon the filling into the crusts and bake for 20-23 minutes until slightly jiggly in the center.
- Allow to cool at room temperature for at least 1 hour, then refrigerate for at least 2 hours.
- Top each cheesecake with salted caramel and additional chocolate chips before serving.
Nutrition Facts (estimated)
Servings
16-18 mini cheesecakes
Calories
250
Total fat
16g
Total carbohydrates
22g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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