Ingredients
- 1 cup Oreo crumbs
- ½ cup melted butter
- 24 oz cream cheese
- 1 cup powdered sugar
- ⅓ cup sour cream
- 2 tsp vanilla extract
- 1 tsp lemon juice
- ½ cup chopped pecans
- ½ cup semisweet chocolate chips
- 1 cup heavy cream (cold)
- ½ cup caramel sauce
Instructions
- Prepare the Crust: Mix Oreo crumbs with melted butter until combined. Press into lined cupcake pan and freeze.
- Make Filling: Beat softened cream cheese until smooth. Add powdered sugar, sour cream, vanilla, and lemon juice; mix well. Fold in pecans and chocolate chips.
- Assemble: Spoon filling into crusts and refrigerate for at least 5 hours to set.
- Serve: Remove from liners, drizzle with caramel sauce, and garnish with extra chocolate chips and pecans.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (80g)
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg