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Mini OREO Cheesecakes

24 servings
Clock3h 35min Cook

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

Nutritional Information

Calories280
Total fat17g
Saturated fat9g
Cholesterol70mg
Sodium230mg
Total Carbohydrate29g
Dietary fiber1g
Total sugars21g
Protein4g
Calcium4% DV
Iron6% DV
  1. 1
    Heat oven to 325°F.
  2. 2
    Place 1 cookie in each of 24 foil- or paper-lined muffin pan cups. Chop 8 of the remaining cookies; set aside.
  3. 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. 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. 5
    Top each cheesecake with dollop of whipped topping and cookie half just before serving.