Mini OREO Cheesecakes

Name: Mini OREO Cheesecakes
Prep time: 15 min
Total time: 215 min
Yield: 2
Ingredients: 44 OREO Cookies, divided; 3 pkg. brick cream cheese, softened; ¾ cup sugar; ¾ cup sour cream; 1 tsp. vanilla; 3 eggs; 2 oz. white baking chocolate, melted; ½ cup sprinkles; 1½ cups frozen whipped topping

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!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 2 doz. or 24 servings.

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.