Ingredients
Scale
- 1 cup Oreo cookies, blended to crumbs
- 1/2 cup melted butter
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/3 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/2 cup chopped pecans
- 1/2 cup semisweet chocolate chips
- 1 cup heavy cream, cold
- 1/2 cup caramel sauce
- Whipped cream (for topping)
- Extra chocolate chips and pecans (for garnish)
Instructions
- Combine Oreo crumbs and melted butter; press into the bottom of mini cupcake liners in a cupcake pan to form crusts.
- In a mixing bowl, beat softened cream cheese until smooth.
- Add powdered sugar, sour cream, vanilla extract, and lemon juice; mix until well combined.
- Fold in chopped pecans and semisweet chocolate chips.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until smooth and creamy.
- Pipe or spoon the cheesecake filling over the prepared crusts in the cupcake liners.
- Chill in the refrigerator for several hours or until set.
- Before serving, drizzle caramel sauce over each mini cheesecake.
- Top with whipped cream, extra chocolate chips, and pecans as garnish.
Notes
These mini cheesecakes are best made a day ahead to allow them to set firmly. They are perfect for portion control and can be stored in the refrigerator for several days. For added convenience, they freeze well for up to 2 months in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg