We all know how delicious desserts get when you add cream cheese to the mix. This mix, in particular, has many flavors going on and it’s rocking my world.
With the Oreo as the crust…the cheesecake filling in the middle mixed with chocolate chips..and did I mention the salted caramel?! My goodness!
These blew my mind and many around me that also enjoyed every savory bite!
Ingredients:
- 18 whole Oreos
- 16oz Cream cheese, softened to room temperature
- 3/4 CUP Ganulated sugar
- 1/4 CUP Yogurt
- 2 Large Eggs
- 1 tsp Vanilla extract
- 1 CUP Mini semi-sweet chocolate chips
- Caramel sauce
- Sea salt
Directions:
- Preheat oven to 350°F.
- Line two 12-count cupcake pans with liners.
- Add in Oreos to the bottom of the liners.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed.
- Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition.
- Scrape down the sides of the bowl as needed and beat in the vanilla extract and mini chocolate chips.
- Spoon batter into the crusts until nearly full. Bake each pan for 20-23 minutes. The centers will still be slightly jiggly, that’s OK.
- The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool.
- Remove from the oven and allow to cool completely at room temperature, at least 1 hour.
- Transfer to the refrigerator and allow to chill for at least two hours.
- Enjoy!
