OREO Mini Cheesecake Wedges
30 servings
4h 15min Cook
Ingredient List
- 39 OREO Cookies, divided
- ¼ cup butter, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- 1 tsp. vanilla
- 3 eggs
- 1¼ cups thawed frozen whipped topping
- 30 fresh raspberries (about 1 cup)
Nutritional Information
| Calories | 200 |
| Total fat | 13g |
| Saturated fat | 7g |
| Trans fat | 0g |
| Cholesterol | 45mg |
| Sodium | 135mg |
| 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 |
- 1Heat oven to 325°F.
- 2
Cut 15 cookies in half; reserve for later use. Crush remaining cookies into fine crumbs.
- 3
Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 6 min.
- 4Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
- 5Place batter-filled pan in larger shallow pan. Add enough hot water to large pan to come halfway up side of 13x9-inch pan.
- 6Bake 35 to 40 min. or until center of cheesecake is almost set. Remove 13x9-inch pan from water bath; cool cheesecake completely.
- 7Refrigerate cheesecake 3 hours. When ready to serve, cut cheesecake into 30 bars, then cut each bar diagonally in half.
- 8
Top cheesecake wedges with whipped topping. Garnish 30 wedges with reserved cookie pieces, then garnish remaining cheesecake wedges with remaining berries.