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?!?
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
Here's what you do!
1. Preheat your oven to 350°F. Line two cupcake pans with 18 paper or aluminum cupcake liners.
Make the crust:
Make the filling:
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.
Happy baking, Vinglers :)