09 February 2020 ( 88 views )



  • 1 box OREOs (2 cups crumbs)
  • 4 Tablespoons butter, melted
  • 4-8oz packages cream cheese, room temperature (24 oz)
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Nutella, plus 1/4 cup for optional drizzle
  • 3 Tablespoons cocoa powder
  • 8 oz Cool Whip


  1. Fill a muffin tray with silicone muffin cups, and set aside.

  1. Place OREOs in a food processor and process until fine crumbs.

  1. Add the melted butter into the food processor and combine until a wet dough forms.

  1. Press 1-2 Tablespoons of the OREO-butter mixture into the silicone muffin cups. (The amount depends on how thick you want your cheesecake crust.)

  1. Set the muffin tray in the fridge and prepare the cheesecake layer.

  1. In a large bowl, beat the cream cheese, sugar, vanilla extract, Nutella and cocoa powder together with a mixer until well combined, about 2 minutes.

  1. Using a spatula, gently fold in the Cool Whip.

  1. Remove the muffin tray from the fridge and fill each muffin cup with equal amounts of the cheesecake topping

  1. Refrigerate for at least 2 hours to allow cheesecakes to firm.

  1. When ready to add the drizzle, warm the Nutella up in a microwave-safe bowl for 20 seconds. Allow to cool slightly so it's still drizzly.

  1. Pop the cheesecakes out of their molds, carefully, and place on a cooling rack or serving tray.

  1. Drizzle the cheesecakes with some of the melted Nutella, then return to the refrigerator until serving.

Recommended Videos


You may also like

Giant Chocolate Chip Cookie Cake Tiramisu Ice Cream Cake 5 Ingredient Lemon Bars Strawberry Cobbler