Oh my goodness gracious I need these in front of me RIGHT NOW. I'm obsessed. Those adorably tiny chocolate chips? And sweet caramel goodness? And Oreo cookie crust?! And CHEESECAKE, for Pete's sake?!?
It just really couldn't be any better, dessert-wise. Sally's Baking Addiction, I salute you for creating this incredible little treat that's sure to be the reason I gain 300 pounds over the next month. ♥
To make your own batch of these decadent little treats, you will need:
18 whole Oreos (Double Stuf or regular)
1/4 cup (60g) unsalted butter, melted
16 oz (448g) full-fat cream cheese, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60g) yogurt (you can also substitute sour cream)
2 large eggs
1 teaspoon vanilla extract
1 cup (180g) mini semi-sweet chocolate chips
homemade salted caramel sauce (you can find the recipe here!)
Here's what you do!
1. Preheat your oven to 350°F. Line two cupcake pans with 18 paper or aluminum cupcake liners.
2. Make the crust: Use a food processor to reduce Oreos into a fine, crumbly texture. In a medium-sized mixing bowl, combine cookie crumbs and melted butter. Spoon one heaping tablespoon of the mixture into each liner, then press down firmly and uniformly with fingers. You should have enough for 16-18 liners. Bake for 5 minutes and allow to cool while you make the filling.
3. Make the filling: In a large mixing bowl, use an electric beater to beat the cream cheese on medium speed until smooth. Add sugar and yogurt, and beat to combined. Turn mixer down to low speed and add eggs one at a time. Finally, beat in vanilla and mini chocolate chips. Remember to scrape down the sides of the bowl with a spatula as needed!
4. Use a spoon to fill cupcake molds with batter until almost full. Bake for 20-23 minutes. When you remove the cheesecakes from the oven, their centers will still be slightly jiggly and they may have inflated a bit. That's all perfectly normal. Allow to cool at room temperature for an hour.
5. After they've cooled at room temp, place the cheesecakes in the fridge and allow to chill another two hours. Top with salted caramel and additional mini-chips just before serving.
Note: You can store cheesecakes in an airtight container in the fridge for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight.
Let me know if you make these!! :D I know they're top priority on my To Bake list. Thanks again to Sally's Baking Addiction – all photos and ideas are hers!
Happy baking, Vinglers :)