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Mini OREO Cheesecakes

Prep time

15 min

Total time

3 hr 35 min

Servings

Makes 2 doz. or 24 servings.

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    Ingredients
    • 44 OREO Cookies, divided
    • 3 pkg.  (8 oz. each) brick cream cheese, softened
    • 3/4 cup sugar
    • 3/4 cup sour cream
    • 1 tsp. vanilla
    • 3 eggs
    • 2 oz. white baking chocolate, melted
    • 1/2 cup colored sprinkles
    • 1-1/2 cups thawed frozen whipped topping
Preparation
  • Heat oven to 325°F.
  • Place 1 cookie in each of 24 foil- or paper-lined muffin pan cups. Chop 8 of the remaining cookies; set aside.
  • Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Spoon into baking cups.
  • Bake 18 to 20 min. or until centers are set. Cool completely. Refrigerate 3 hours or until chilled. Meanwhile, cut remaining cookies in half. Dip cookie halves halfway in melted chocolate. Place on waxed paper-covered baking sheet; top with sprinkles. Let stand 15 min. or until chocolate is firm.
  • Top each cheesecake with dollop of whipped topping and cookie half just before serving.

Recipe Tips

Make AheadCheesecakes can be stored in refrigerator up to 3 days, or frozen up to 1 month, before topping with whipped topping and cookie half just before serving. If freezing cheesecakes, thaw overnight in refrigerator before garnishing.

Special ExtraInstead of topping cheesecakes with colored sprinkles, top them with holiday-themed sprinkles to celebrate the different holidays.

Size-WiseLooking for a special treat? One serving of this cheesecake is full of chocolatey flavor!

120147
Calories 280
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Cholesterol 70mg
Sodium 230mg
Total Carbohydrate 29g
Dietary Fiber 1g
Total Sugars 21g
Protein 4g
Vitamin A 8% DV
Vitamin C 0% DV
Calcium 4% DV
Iron 6% DV

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