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OREO Upside-Down Mini Cheesecakes

Prep time

20 min

Total time

4 hr 0 min

Servings

Makes 12 servings.

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    Ingredients
    • 19 OREO Cookies, divided
    • 2 pkg. (8 oz. each) brick cream cheese, softened
    • 1/2 cup sugar
    • 1/2 cup sour cream
    • 1/2 tsp. vanilla
    • 2 eggs
Preparation
  • Heat oven to 350°F.
  • Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.
  • Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
  • Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.

Recipe Tips

Make AheadWrap each cheesecake with foil; place in freezer-weight resealable plastic bag. Freeze up to 3 weeks. When ready to serve, unwrap cheesecakes; refrigerate 4 hours or until thawed.

Variation Prepare using Neufchatel cheese and reduced-fat sour cream.

130632
Calories 280
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Cholesterol 90mg
Sodium 240mg
Total Carbohydrate 23g
Dietary Fiber 1g
Total Sugars 17g
Protein 4g
Vitamin A 10% DV
Vitamin C 0% DV
Calcium 6% DV
Iron 4% DV

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