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1 1/2 cups semi-sweet semi- sweet chocolate bar
11 ounces cream cheese, softened
1/3 cup sugar
1/4 cup butter, room temperature
1 1/2 teaspoons vanilla extract
1 cup heavy cream
20 Oreos
mint sprigs for garnish


Place chocolate in small microwave-safe bowl. Microwave on high for 1 minute, then stir to melt remaining chunks. If necessary, microwave at 10-second intervals, stirring after each heating. Set aside to cool.

Beat cream cheese and butter in large bowl on medium speed until creamy. Add sugar and vanilla; beat well, scraping down the sides. Gradually add melted chocolate, beating on low speed until blended.
In another bowl add the heavy cream and beat until stiff peaks form. Gently fold into the chocolate cream cheese mixture.
Spoon cheesecake mixture into eight 4-ounce clear glasses or flower pot votive cups, leaving about 1/2 inch of space at the top of each.
Refrigerate at least 2 hours.
In a food processor pulse until finely ground (or crush with a rolling pin in a sealed plastic bag). Top each cheesecake with 1-2 Tablespoon ground-cookie "dirt," and garnish with a planted mint sprig. Serve chilled.


Oreos are currently considered parve, but they are made on dairy
equipment. This recipe can be made parve by substituting 3 ingredients:
parve whipping cream, margarine and soy cream cheese

Recipe, Kosher, dairy or parve, dessert

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