Ingredients
Equipment
Method
- Preheat oven to 325 degrees.
- Add Oreos (about 10), melted butter & 2 tbsp sugar to food processor. Pulse until you have a paste-like crumb mixture.
- Line 18-24 muffin tins with cupcake papers.
- Spoon about 1 tbsp of Oreo crumb mix into the bottom of each wrapper & press down to flatten.
- Beat cream cheese in mixer to soften.
- Add remaining sugar, vanilla & Nutella & beat until combined.
- Add eggs - one at a time- mixing on low just until blended after each one.
- Spoon over each crust in liners - should fill approx 3/4 full.
- Bake 25-30 minutes or until centers are almost set.
- Remove & cool completely on wire rack.
- Transfer to refrigerator to cool & set at least 2 hours.
- Top with Kahlua Ganache & sprinkles.
- Place all ganache ingredients in medium saucepan & heat on medium.
- Whisk to combine ingredients until it is all completely melted & combined to a thick silky consistency. DO NOT allow to boil.
- Remove from heat & allow to cool to room temperature before you drizzle over your cheesecake.
Notes
These mini cheesecakes can be stored in the freezer and thawed for individual snacks as needed. They make a delightful treat for parties and gatherings.
