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OREO Upside-Down Mini Cheesecakes

OREO Upside-Down Mini Cheesecakes

Prep time20 min
Total time4hr 0min
ServingsMakes 12 servings.
  • 19 OREO Cookies, divided
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup sugar
  • ½ cup sour cream
  • ½ tsp. vanilla
  • 2 eggs
  • 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 Ahead
    Wrap 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 19g 
   Saturated fat 10g 
Cholesterol 90mg 
Sodium 240mg 
Carbohydrate 23g 
   Dietary fiber 1g 
   Total sugars 17g 
Protein 4g 
Vitamin A10 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron4 %DV

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