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Mini OREO Cheesecakes

Mini OREO Cheesecakes

Prep time15 min
Total time3hr 35min
ServingsMakes 2 doz. or 24 servings.
  • 44 OREO Cookies, divided
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • ¾ cup sugar
  • ¾ cup sour cream
  • 1 tsp. vanilla
  • 3 eggs
  • 2 oz. white baking chocolate, melted
  • ½ cup colored sprinkles
  • 1½ cups thawed frozen whipped topping
  • 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 Ahead
    Cheesecakes 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 Extra
    Instead of topping cheesecakes with colored sprinkles, top them with holiday-themed sprinkles to celebrate the different holidays.
  • Size-Wise
    Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor!


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 17g 
   Saturated fat 9g 
Cholesterol 70mg 
Sodium 230mg 
Carbohydrate 29g 
   Dietary fiber 1g 
   Total sugars 21g 
Protein 4g 
Vitamin A8 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron6 %DV

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