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OREO Creme Brulee Mini Cheesecakes
These impressive desserts are really simple thanks to using OREO Cookies for crusts. They're a great way to celebrate a big win and they're fun to make!
Ingredient list
- 15 OREO Cookies, divided
- 2 pkg. (8 oz. each) brick cream cheese, softened
- ½ tsp. vanilla
- ½ cup plus 1 Tbsp. sugar, divided
- 2 eggs
Nutrition factsNutrition information
Recipe Tips
Heat oven to 325°F.
Place 1 cookie in each of 12 paper-lined muffin pan cups. Finely chop remaining cookies; reserve for later use.
Beat cream cheese, vanilla and 1/2 cup sugar in large bowel with mixer until blended. Add eggs, 1 at a time, mixing on low after each just until blended.
Spoon over cookies in baking cups.
Bake 15 to 17 min. or just until centers are set; cool completely in pan.
Refrigerate 4 hours.
Sprinkle remaining sugar evenly over cheesecakes, adding about 1/4 tsp. sugar to each cheesecake.
Use small blowtorch to evenly heat sugar on tops of cheesecakes until firm and golden brown.
Top with reserved chopped cookies.
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