Kahlua Cheesecake Bites

Scribbled Underline

Kahlua Cheesecake Bites

Scribbled Underline

Ingredients needed

– 40 classic oreo cookies about 1 package – 6 tablespoons salted butter melted

– 1 cup semi-sweet chocolate chips  – 2 – 8 oz. packages cream cheese softened – ⅔ cup granulated sugar – 2 tablespoons unsweetened cocoa powder – 1 teaspoon vanilla extract – 2 tablespoons all-purpose flour – ½ cup sour cream – ¼ cup Kahlua liqueur – ¼ cup espresso – 3 eggs – 2 cups heavy cream

Melt the chocolate chips in a small bowl by microwaving in 30 second increments and stirring between each session until smooth and fully melted. Set aside to cool.

Step 1:

Pulverize Oreo cookies in food processor until fine crumbs form.  Add melted butter and pulse a few more times until mixture is fully combined.

Step 2:

Scoop about 1 tablespoon of cookie crumbs into each cavity of prepared muffin tins. Pack down the crumbs with a small mallet or the bottom of a cup.

Step 3:

In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add sugar, cocoa powder, and vanilla extract and beat until fully combined.

Step 4:

Beat in cooled chocolate, flour, and sour cream. Add in espresso and Kahlua and stir or beat carefully (to prevent splatter) until combined.

Step 5:

Add in 1 egg at a time and stir by hand until combined.

Step 6:

Scoop cheesecake mixture over the packed oreo crumbs in the muffin tin. Fill each tin almost to the top.

Step 7:

Bake 20 minutes until the cheesecakes are set and dry to the touch on top.

Step 8:

Allow cheesecakes to cool to room temperature (about 30 minutes) and then place in the refrigerator to chill for 1-2 hours.

Step 9:

Whip heavy cream until stiff peaks form and pipe swirls on top of the cheesecakes. Sprinkle with cocoa powder and serve.

Step 10:

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