# OREO Creme Brulee Mini Cheesecakes

Source: https://www.oreo.com/recipe/oreo-creme-brulee-mini-cheesecakes-431436

Servings: 12 · Total time: 5h 35min

These impressive desserts are really simple thanks to using OREO Cookies for crusts. They're a great way to celebrate a big win and they're fun to make!

## Ingredients

- 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

## Directions

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.

## 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

## Tips

- Substitute Neufchatel cheese for the cream cheese.
- Refrigerate the chilled cheesecakes up to 3 days before topping with the remaining sugar and torching the sugar as directed.