OREO Mini Cheesecakes

OREO Mini Cheesecakes

Prep time10 min
Total time4hr 30min
ServingsMakes 12 servings, 1 cheesecake (86 g) each.
  • 2 pkg. (250 g each) brick cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 12 Oreo Cookies
  • 3 oz. semi-sweet baking chocolate
  • 1 cup thawed frozen whipped topping
  • Heat oven to 350°F.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
  • Place 1 cookie on bottom of each of 12 paper-lined muffin cups; cover with batter.
  • Bake 20 min. or until centres are almost set. Cool. Refrigerate 3 hours.
  • Melt chocolate as directed on package; drizzle over cheesecakes. Top with whipped topping.
Recipe Tips
  • Size-Wise
    With their built-in portion control, these oh-so-easy cheesecakes make great treats.
  • How to Soften Cream Cheese
    Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 20g 
   Saturated 12g 
Cholesterol 75mg 
Sodium 240mg 
Carbohydrate 24g 
   Dietary fiber 1g 
   Sugars 19g 
Protein 5g 
Calcium4 %DV
Iron5 %DV
Potassium2 %DV

© Mondelez International and/or it's affiliate(s)