Mini OREO Cheesecakes
Time3h 35min
Makes24 servings
Ingredients
- 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
Putting it together
- 1.Heat oven to 325°F.
- 2.Place 1 cookie in each of 24 foil- or paper-lined muffin pan cups. Chop 8 of the remaining cookies; set aside.
- 3.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.
- 4.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.
- 5.Top each cheesecake with dollop of whipped topping and cookie half just before serving.
Tips and Tricks
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 Information
| Calories: | 280 |
| Total fat: | 17g |
| Saturated fat: | 9g |
| Cholesterol: | 70mg |
| Sodium: | 230mg |
| Total Carbohydrate: | 29g |
| Dietary fiber: | 1g |
| Total sugars: | 21g |
| Protein: | 4g |
| Calcium: | 4% DV |
| Iron: | 6% DV |