OREO Upside-Down Mini Cheesecakes
Prep time20 min
Total time4hr 0min
ServingsMakes 12 servings.
Ingredients
- 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
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 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 280 |
| % Daily Value* | |
| Total fat 19g | |
| Saturated fat 10g | |
| Cholesterol 90mg | |
| Sodium 240mg | |
| Carbohydrate 23g | |
| Dietary fiber 1g | |
| Total sugars 17g | |
| Protein 4g | |
| Vitamin A | 10 %DV |
| Vitamin C | 0 %DV |
| Calcium | 6 %DV |
| Iron | 4 %DV |
