OREO Creme Brulee Mini Cheesecakes
12 servings
5h 35min Cook
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
Nutritional Information
| Calories | 200 |
| Total fat | 13g |
| Saturated fat | 7g |
| Trans fat | 0g |
| Cholesterol | 55mg |
| Sodium | 150mg |
| Total Carbohydrate | 18g |
| Dietary fiber | 0g |
| Total sugars | 13g |
| Added sugars | 12g |
| Protein | 3g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 6% DV |
| Potassium | 2% DV |
- 1
Heat oven to 325°F.
- 2
Place 1 cookie in each of 12 paper-lined muffin pan cups. Finely chop remaining cookies; reserve for later use.
- 3
Beat cream cheese, vanilla and 1/2 cup sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low after each just until blended.
- 4
Spoon over cookies in baking cups.
- 5
Bake 15 to 17 min. or just until centers are set; cool completely in pan.
- 6
Refrigerate 4 hours.
- 7
Sprinkle remaining sugar evenly over cheesecakes, adding about 1/4 tsp. sugar to each cheesecake.
- 8
Use small blowtorch to evenly heat sugar on tops of cheesecakes until firm and golden brown.
- 9
Top with reserved chopped cookies.