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OREO Upside-Down Mini Cheesecakes

12 servings
Clock4h Cook

Ingredient List

  • 19 OREO Cookies, divided
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup sugar
  • ½ cup sour cream
  • ½ tsp. vanilla
  • 2 eggs

Nutritional Information

Calories280
Total fat19g
Saturated fat10g
Cholesterol90mg
Sodium240mg
Total Carbohydrate23g
Dietary fiber1g
Total sugars17g
Protein4g
Calcium6% DV
Iron4% DV
  1. 1
    Heat oven to 350°F.
  2. 2
    Place 1 cookie in each of 12 paper-lined muffin cups. Coarsely chop remaining cookies; set aside.
  3. 3
    Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped cookies. Spoon into muffin cups.
  4. 4
    Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours.
  5. 5
    Remove cheesecakes from muffin pan; discard paper liners. Serve cookie-sides up.