Ingredients for All To Myself Cheesecake
- 24 whole Oreo cookies, divided
- 8 ounces (225g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 ounces (115g) semi-sweet chocolate chips
- 2 tablespoons shortening
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How to Make All To Myself Cheesecake
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- **Prepare the Oreo base:** Crush 12 Oreo cookies (about 1 1/2 cups) and set aside.
- **Make the cheesecake filling:** In a mixing bowl, beat together 8 ounces (225g) cream cheese (softened), 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 2 large eggs until completely smooth and creamy.
- **Assemble the cheesecakes:** Place one Oreo cookie (frosting-side up) in the bottom of each muffin cup. Top with 2 tablespoons of the cream cheese mixture. Sprinkle 1 tablespoon of crushed Oreos over the cream cheese mixture.
- **Bake:** Bake for 25-30 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- **Cool:** Remove from oven and let cool completely in the muffin tin.
- **Prepare the chocolate drizzle:** In a small microwave-safe bowl, melt 2 tablespoons shortening and 4 ounces (115g) semi-sweet chocolate chips together in 30-second intervals, stirring until smooth.
- **Drizzle and serve:** Drizzle the melted chocolate over the cooled cheesecakes and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
72g
Fat
48g
Carbs
7g
