OREO Mini Cheesecake Wedges

Want recipe ideas for dessert bites that can serve a crowd? These cheesecake wedges can be served along with other small desserts for a great party option. 

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 39 OREO Cookies, divided
  • ¼ cup butter, melted
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • ¾ cup sugar
  • 1 tsp. vanilla
  • 3 egg s
  • 1¼ cups thawed frozen whipped topping
  • 30 fresh raspberries (about 1 cup)

Nutrition facts

Recipe Tips

1

Heat oven to 325°F.

2

Cut 15 cookies in half; reserve for later use.  Crush remaining cookies into fine crumbs.

3

Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 6 min. 

4

Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

5

Place batter-filled pan in larger shallow pan. Add enough hot water to large pan to come halfway up side of 13x9-inch pan.

6

Bake 35 to 40 min. or until center of cheesecake is almost set. Remove 13x9-inch pan from water bath; cool cheesecake completely.

7

Refrigerate cheesecake 3 hours. When ready to serve, cut cheesecake into 30 bars, then cut each bar diagonally in half.

8

Top cheesecake wedges with whipped topping. Garnish 30 wedges with reserved cookie pieces, then garnish remaining cheesecake wedges with remaining berries.