0 min
0 h 0 min
Makes 2 doz. or 24 servings.
Mini OREO Cheesecakes
The easiest hack for a simple mini cheesecake is an OREO Cookie in the bottom for a crust! Cover that cookie with our simple cheesecake batter and you've got dessert!
Ingredient list
- 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
Directions
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 factsNutrition information
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